Unlike most curry dishes in India, safed aloo is cooked with no turmeric. The sauce is nutty, delicate and mild.

India is a place of such diversity that the food and ingredients can change entirely within a few miles you travel. Within the same region, there are differences and even bigger differences when you step into another state. A whole new world, a whole new meal.

Safed Aloo, which translates to “White Potato”, is a traditional Rajasthani dish that really reflects the region’s rich culinary heritage. Rajasthan, known for its arid landscape, has over the centuries developed a unique cuisine that makes optimal use of the locally available ingredients. Safed Aloo is a perfect example, combining the heartiness of potatoes with the creaminess of nuts and dairy. The dish’s mild, nuanced flavors are a departure from the typically fiery Indian curries, reflecting the balance that Rajasthani cuisine often strikes between spices.

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Traditionally, Safed Aloo is enjoyed during special occasions and festivals, often served alongside an array of other Rajasthani delicacies. Its light, creamy gravy pairs wonderfully with Indian breads such as naan, roti, or parathas. Given the dish’s minimal use of chili, it’s a hit among those who prefer milder curries.

Step by Step Guide to Making Safed Aloo – Rajasthani White Potato Curry

1. Preparation of Ingredients:

   • Potatoes: Halve the baby gold potatoes. If using medium-sized potatoes, quarter them. Peel, wash, and pierce each potato with a fork about 6-8 times. Soak the potatoes in cold water until they’re ready to be cooked.
   • Nut and Seed Paste: Soak the white poppy seeds, cashews, and part of the almonds for at least an hour. Retain a few almonds for garnishing, and slice the rest. Convert the soaked nuts and seeds into a smooth paste.

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   Spice Infusion in Ghee:

   • In a wok or pan, melt the ghee over medium heat. Add cloves, cinnamon, and cracked cardamoms. Once they begin to sizzle, move on to the next step.

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   Onion Sauté:

   • Add thinly sliced onions to the pan with a pinch of salt. Sauté at low to medium heat, ensuring frequent stirring. Aim for soft and translucent onions without browning them.
   • Incorporate fenugreek seeds once the onions soften and continue to cook for an additional 10 minutes.

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   Potato Infusion:

   • Drain the soaked potatoes and introduce them to the pan. Add both the ginger and garlic pastes. Stir the potatoes in the pan until they’re well-coated with the spices and ghee. This process should take about 10 minutes, and the goal is to have a thin layer form on the potato exterior without browning them.

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   Incorporation of Nut and Seed Paste:

   • Add the previously prepared nut and seed paste to the potatoes. Season with chili powder (if using) and white pepper powder.
   • Continue to cook on medium heat, tossing frequently to prevent the paste from sticking or browning. This should take around 12 minutes.

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   Final Cooking with Yogurt and Coconut:

   • Add unsweetened shredded coconut and Greek yogurt to the mix. Ensure that the heat is kept low to prevent yogurt from splitting. Partially cover the pan and continue cooking until the potatoes are tender and fully cooked. As it cooks, the ghee should begin to float on top of the sauce.

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   Finishing Touches:

   • If using, incorporate the khoya or milk powder, and cook for an additional couple of minutes.
   • Switch off the heat, cover the dish tightly, and let it sit for about 10 minutes. If using golden raisins, this is the time to add and gently mix them in.