Laal Aloo (Spicy Red Potatoes)
These Pakistani spicy potatoes are the perfect side dish, with par boiled potatoes covered in a delicious chili garlic sauce!
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.