Best 4 Pakistani Spiced Potatoes Zwt Recipes
Embark on a culinary journey to Pakistan with our delectable Pakistani Spiced Potatoes! These tantalizing delights, known as "aloo gosht," are a harmonious blend of tender potatoes, succulent meat, and an aromatic symphony of spices.
In this article, we present three irresistible variations of Pakistani spiced potatoes to cater to every palate. First, our classic aloo gosht recipe captures the essence of traditional Pakistani cuisine with a rich, flavorful sauce and fall-apart tender meat.
Next, we introduce a vegetarian rendition of aloo gosht, perfect for those who prefer a meatless option. This delightful dish features a medley of vegetables, including carrots, peas, and bell peppers, simmered in a fragrant tomato-based sauce.
Last but not least, our aloo gosht karachi style is a true masterpiece, characterized by its distinct blend of spices and the addition of yogurt for a creamy, tangy twist.
Each recipe is meticulously detailed with step-by-step instructions, ensuring that even novice cooks can effortlessly recreate these Pakistani gems in their own kitchens. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to the heart of Pakistan!
10 ALOO (POTATO) RECIPES, INCLUDING ALOO GOBI (POTATO AND CAULIFLOWER CURRY)
This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami. Don't forget to check out 10 more naturally gluten-free and vegan potato recipes!
Provided by Izzah Cheema
Categories Main Course
Time 50m
Number Of Ingredients 20
Steps:
- Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
- Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
- Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
- Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
- When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce, garam masala, and lemon juice (if using). Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.
Nutrition Facts : Carbohydrate 36 g, Protein 7 g, Fat 15 g, SaturatedFat 2 g, Sodium 722 mg, Fiber 8 g, Sugar 8 g, Calories 285 kcal, ServingSize 1 serving
LEBANESE SPICED POTATOES (BATATA HARRA)
Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com
Provided by UmmBinat
Categories Potato
Time 28m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil and fry medium size cubed potatoes until crisp.
- Remove onto a paper towel lined plate.
- In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
- Mix well and add lime juice.
- Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
- Enjoy!
PAKISTANI SPICED POTATOES (ZWT-9)
Found at a cooking-by-country website, this recipe boasts all the things I want from a recipe. It can be served hot or cold, can be served as a starter or a side-dish to virtually all main-courses, can be made ahead, is ingredient friendly & has a 35 min prep time (Cool time not included)..I rest my case. Enjoy!
Provided by twissis
Categories Potato
Time 35m
Yield 6 1/4 lb Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
- Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
- Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
- Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.
PAKISTANI BATTER-FRIED POTATOES
A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!
Provided by DarkAngel
Categories Appetizers and Snacks
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
- Dip potato slices in batter until well-coated.
- Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 42.8 g, Fat 12.4 g, Fiber 4.8 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 317.9 mg, Sugar 3.3 g
Tips:
- For the best flavor, use fresh, high-quality potatoes.
- Cut the potatoes into uniform-sized pieces so that they cook evenly.
- Soak the potatoes in water for 30 minutes before frying to help them crisp up.
- Use a heavy-bottomed pan or Dutch oven to fry the potatoes, as this will help them cook evenly.
- Heat the oil to 350 degrees Fahrenheit before adding the potatoes, as this will help them fry quickly and evenly.
- Fry the potatoes in batches to avoid overcrowding the pan, which can cause them to steam instead of fry.
- Once the potatoes are golden brown and crispy, remove them from the oil and drain them on paper towels.
- Season the potatoes with salt, pepper, and other spices to taste.
- Serve the potatoes hot as a side dish or snack.
Conclusion:
Pakistani spiced potatoes are a delicious and versatile dish that can be enjoyed as a side dish or snack. They are easy to make and can be tailored to your own taste preferences. Whether you like them mild or spicy, these potatoes are sure to please everyone at your table.
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