The Piro aloo is a traditional Indian dish that combines fried potatoes with exotic and invigorating sauce. Spices like cumin, turmeric, and cinnamon come together in a delightful harmony, while a touch of fresh cilantro at the end adds a refreshing contrast. A feast of flavors that awaken the senses. A delicious treat to enjoy in every bite.
In a warm skillet, fry the potatoes until they reach an attractive golden tone, then place them on absorbent paper to remove excess oil with skill.
In another pan, the spices dance together until they release their aroma, creating an aromatic symphony that will enchant the senses.
Once all the ingredients come together in harmony and are served, you'll experience a feast of exquisite flavors on your palate.
Piro aloo
Ingredients
10 Potatoes
2 tablespoons of Sunflower oil
12 Almonds
1 teaspoon of Fennel seeds
1 Cinnamon stick
2 Green cardamom pods
1 Bay leaf
2 Cloves
1 Chopped onion
1 tablespoon of Grated ginger
2 Chopped garlic cloves
1 Chopped green chili
2 Chopped tomatoes
1 teaspoon of Cumin seeds
1 teaspoon of Ground chili
2 teaspoons of Ground coriander
1 teaspoon of Turmeric
1 teaspoon of Salt
1 cup of Water
1 tablespoon of Chopped cilantro
Preparation
Step 1 : Start by boiling the potatoes, then drain, let cool, and peel.
Step 2 : Meanwhile, process the almonds with a bit of water until you obtain a paste.
Step 3 : In a hot skillet with oil, fry the potatoes until golden, then remove and place on absorbent paper to remove excess oil.
Step 4 : In another skillet with a tablespoon of hot oil over high heat, add the fennel seeds and cook until they start to pop.
Step 5 : Then add the cinnamon, cardamom, bay leaf, and cloves, cooking for 3 minutes until they begin to release aroma.
Step 6 : Next, add the chopped onion, garlic, and green chili, followed by the tomatoes, cooking until they soften.
Step 7 : Remove from heat and let cool before blending the mixture.
Step 8 : Heat another tablespoon of oil in a skillet, add cumin seeds, and cook until they start to pop.
Step 9 : Then add the tomato sauce and the previously reserved spices, stirring and cooking until the mixture thickens.
Step 10 : Add ground chili, ground coriander, turmeric, and salt, cooking for a minute before adding the almond paste, along with some water.
Step 11 : Bring to a boil.
Step 12 : To help the potatoes absorb the sauce better, prick them and place in the skillet with the mixture, cooking everything together for an additional 5 minutes.
Step 13 : When serving, sprinkle with chopped cilantro on top.
Preparation (simple version)
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