These Pakistani spicy potatoes are the perfect side dish, with parboiled potatoes covered in a mouthwatering chili garlic sauce!
What is Laal Aloo?
Laal Aloo literally translates to red potatoes. This simple translation does no justice to this dish. It is so much more than just red potatoes.
The combination of the chili, tomatoes, lots of garlic, comes together for an irresistible tangy sauce for potatoes that will leave you wanting more!
Recipes you’ll love
If you’re looking for more delicious potato recipes, here are some of our favorites:
- Aloo Ki Bhujia
- Aloo Pakora – Sliced Potato Fritters
- Potato chops: Indian Style Meat and Potato Croquettes
- Aloo Paratha: Potato Stuffed Flatbread
Ingredients
- Potatoes – any type of potatoes and any size are great for this dish. The time it takes to boil potatoes will vary by dish.
- Red Chili – Dried whole red chili work best for this recipe. You can substitute with other types as well. Adjust the amount for your spice tolerance.
- Garlic – Fresh garlic cloves are best in this recipe. There are only a few ingredients and it really lets the flavor of the garlic shine.
- Tomato paste – use concentrated tomato paste to add the flavor without added water to the dish.
- Cumin – ground – The cumin powder bring an earthly flavor to balance all the flavors in this dish.
Step-by-Step Recipe
There are only a handful of steps to getting this recipe right, and there aren’t any obscure ingredients.
#1: Boil & Cool the Potatoes
You can use any type of potatoes you prefer for this recipe.
Just plan to adjust the cooking time for the type of potato you are using.
You do need the patience to cool the potatoes. Otherwise, you will end up with a mashed potato version, which may not be so bad actually!
Mom’s pro-tip: The potatoes can be prepped in advance, and cooled in the fridge overnight!
#2: Make the Chili Garlic Sauce
This recipe uses dried red chilis, which need to be rehydrated for at least 20-30 minutes. You can speed up this process by heating them with just a bit of water in the microwave for a minute.
Mom’s pro-tip: The darker the dried red chili, the milder it is! Use only a few if they are a lighter shade of red.
Once the chili has been hydrated, add the chili, garlic with a bit of water into a blender to make the base of the chili garlic sauce.
#3: Let it simmer
With the cooled potatoes and the chili garlic paste, most of the work is done. All that’s left is letting it cook in oil with some tomato paste.
What to serve with Laal Aloo?
Laal Aloo is a great side dish or appetizer. It is a great alternative to a typical roti or rice side dish.
We especially love these spicy Pakistani potatoes with grilled meats and kababs. Some of our favorites are:
- Seekh Kabab – Pakistani Ground Beef Skewers
- Tandoori Chicken: Pakistani BBQ Chicken
- Chapli Kabab
- Chicken Seekh Kabab: Soft and Juicy Kababs
Don’t forget to add a sauce like this mint raita to complete the meal!
Laal Aloo is perfect in the summertime as a side dish to grilled chicken or meats, or with oven-baked chicken for a weeknight dinner. (These potatoes also taste great on their own – so mains are required).
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Laal Aloo (Spicy Red Potatoes)
Ingredients
- 1 lb potatoes See Notes
- 1 -2 tablespoons Salt for boiling potatoes
- 6 Dried whole red Chilli 6-10, depending on the preference of spice.
- 1 can Tomato paste
- 6 cloves Garlic
- 1 tsp Cumin Powder
- 6 tbsp Oil
Instructions
- Boil Potatoes: Wash potatoes, and add to a pot of boiling water. Let boil for 15-30 minutes (see Notes), and cool.
- Make the Chili – Garlic Paste: While potatoes are cooling, soak the dried red chillies and garlic gloves in a bowl of water, just enough water the garlic and chili. Let sit for about an hour. Then blend to make a chili garlic paste.
- Once the potatoes have cooled, remove their skins, and cut into cubes (about 12 pieces for each medium sized potato).
- On the stovetop on low-medium heat, add the oil. Once the oil has heated, add the chilli-garlic paste, and cook for a few mins. Keep stirring to make sure it does not stick or burn.
- After a few minutes, add the cumin powder, and cook until the oil separates or floats to the top.
- Add in the tomato paste, with a couple of tablespoons of water, stir to mix it into the chili-garlic sauce.
- Add the potatoes, and stir to coat the potatoes in the sauce. Be careful when stirring to not to mash the potatoes.
- Cover and cook for 5-10 mins.
- To serve: Garnish with Cilantro
Notes
- Any type of potato can be used for this recipe. The time it takes to boil will differ based on the type of potatoes. You can boil the potatoes the night before to make this recipe easier, as you will need to wait for the potatoes to cool slightly before adding them to the sauce.