Now Reading
Safed Aloo: Rajasthani White Potato Curry

Safed Aloo: Rajasthani White Potato Curry

Safed Aloo Indian White Potato Curry

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.

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.

Recipe Notes:

See Also

Phrugal Phil's Granola Bars
  1. Nut and Seed Substitutes: If white poppy seeds are unavailable, black poppy seeds can be used as a substitute. However, be aware that using black poppy seeds might alter the color of the dish slightly.
  2. Yogurt Tips: When adding yogurt, always ensure the heat is low to prevent it from curdling. If you’re using regular plain yogurt, it’s advisable to drain it beforehand to remove any excess water, ensuring a creamier texture.
  3. Ghee Substitute: While ghee provides an authentic flavor, unsalted butter can be used as an alternative. The taste might vary slightly, but it will still be delicious.
  4. Potato Selection: Baby gold potatoes are preferred for their tender texture and even cooking. If using larger potatoes, ensure even cutting to allow uniform cooking.
  5. Adjusting Spice Levels: White pepper powder and chili powder measurements are given as a guideline. You can adjust them according to your taste preference. Remember, for a completely white-colored dish, you might want to skip the chili powder.
  6. Serving Immediately: The sauce can thicken upon standing. If you anticipate a delay between cooking and serving, consider slightly increasing the liquid content or reheating with a touch of warm water.
  7. Garnishing: Sliced almonds and golden raisins not only add to the aesthetic appeal but also introduce a texture contrast. However, they’re optional and can be omitted if preferred.
  8. Storing & Reheating: If there are leftovers, store in an airtight container in the refrigerator. When reheating, you might need to add a splash of water or milk to bring back the original consistency of the sauce.

Safed Aloo Indian White Potato Curry


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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Safed Aloo Indian White Potato Curry

Safed Aloo: Rajasthani White Potato Curry


  • Author: Soma Rathore
  • Total Time: 2 hours 35 minutes
  • Yield: 8 -10 servings 1x

Description

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


Ingredients

Units Scale

For the Curry Base:

  • 3 lbs baby gold potatoes, halved (substitute: medium-sized potatoes, quartered)
  • 1/4 cup white poppy seeds (substitute: black poppy seeds, though it might change the color slightly)
  • 1/2 cup cashews
  • 1/4 cup almonds, soaked for a few hours and peeled (retain a few for garnish)
  • 1.5 tablespoon unsweetened shredded coconut
  • 3 tablespoon ghee (substitute: unsalted butter)
  • 4 cloves
  • 6 green cardamoms, cracked
  • 4-inch stick cinnamon
  • 1/2 teaspoon fenugreek seeds
  • 4 cups thinly sliced onions (about two large onions)
  • 2 tablespoon minced garlic
  • 2 tablespoon ginger paste or grated ginger
  • 1 teaspoon white pepper powder or to taste
  • 1 teaspoon chili powder or to taste (optional for a completely white dish)
  • 3/4 cup plain Greek yogurt (substitute: regular plain yogurt, drained to remove excess water)
  • 2 tablespoon Khoya, Mawa, or dry milk powder (optional)

For Garnish (optional):

  • A few golden raisins

Instructions

  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Serving Suggestions:

  • Best enjoyed with Naan, roti, or parathas.

Notes

For those not familiar with certain ingredients, substitutions have been provided.

Nut and Seed Substitutes: If white poppy seeds are unavailable, black poppy seeds can be used as a substitute. However, be aware that using black poppy seeds might alter the color of the dish slightly.

Yogurt Tips: When adding yogurt, always ensure the heat is low to prevent it from curdling. If you’re using regular plain yogurt, it’s advisable to drain it beforehand to remove any excess water, ensuring a creamier texture.

Ghee Substitute: While ghee provides an authentic flavor, unsalted butter can be used as an alternative. The taste might vary slightly, but it will still be delicious.

Potato Selection: Baby gold potatoes are preferred for their tender texture and even cooking. If using larger potatoes, ensure even cutting to allow uniform cooking.

Adjusting Spice Levels: White pepper powder and chili powder measurements are given as a guideline. You can adjust them according to your taste preference. Remember, for a completely white-colored dish, you might want to skip the chili powder.

Serving Immediately: The sauce can thicken upon standing. If you anticipate a delay between cooking and serving, consider slightly increasing the liquid content or reheating with a touch of warm water.

Garnishing: Sliced almonds and golden raisins not only add to the aesthetic appeal but also introduce a texture contrast. However, they’re optional and can be omitted if preferred.

Storing & Reheating: If there are leftovers, store in an airtight container in the refrigerator. When reheating, you might need to add a splash of water or milk to bring back the original consistency of the sauce.

  • Prep Time: 20 mins
  • Soaking Time: 60 mins
  • Cook Time: 75 mins
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 330
  • Sugar: 5g
  • Sodium: 60mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 15mg

Keywords: Indian food, aloo, potatoes, curry, indian curry, indian potatoes, Rajasthani Safed Aloo, White Potato Curry, Indian Vegetarian Curry, Baby Gold Potatoes Recipe, Poppy Seed Curry, Cashew Almond Gravy, Traditional Indian Dish, Creamy Yogurt Curry, Rajasthani Cuisine, Ghee Spiced Curry, Coconut Potato Dish, Fenugreek Flavored Curry, Safed Aloo Guide, Potato Yogurt Delicacy, North Indian Potato Curry

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top