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aloo katli recipe

Aloo Katli Recipe

Traditional Pakistani Indian aloo katli recipe that you can quickly prepare for lunch and dinner to serve with rice or paratha. Every one love this aloo bhujia sabzi as it's super quick and prepare with minimal ingredients.
5 from 2 votes
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Course: Side Dish
Cuisine: Indian, Pakistani
Keyword: aloo katli
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 Persons
Calories: 139kcal
Author: Hinz

Ingredients

  • 2 cups Potato Slices
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 3 Green Chilies
  • 1 Onion medium size (Sliced)
  • Salt – to taste
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Turmeric Powder
  • 1 Tomatoe Chopped
  • Water – As required To soften potatoes
  • ½ teaspoon Black Pepper
  • Fresh Coriander For Garnish

Instructions

  • Add 1 tablespoon oil in a pan and heat it up on medium temperature.
  • Now add cumin seeds – 1 Tsp. As the cumin started frying then
  • Add onion sliced and cook it for 3-4 minutes until it changes its color to pink.
  • Now add spices, red chili powder, turmeric powder, salt and cook it for about 2 minutes until to minimize the rawness of the spices.
  • Now add little water and add tomatoes and make a thick gravy. You can cover the pan for 5 minutes to soften the potatoes as it will be easy to make nice blended gravy.
  • Now as the gravy formed and oil comes over the pan, add potato slices (aloo ki Katli) and mix it properly so the potatoes equally coated with the gravy.
  • Now add 150 ml of water in a pan and cover it for 15-20 minutes on medium heat.
  • After 15 minutes, potatoes will be soft and nicely mixed with gravy with the layer of oil over the pan. You can take it out in a platter.
  • Garnish with fresh coriander, green chilies and squeezed lemon juice.
  • You ‘aloo ki katli’ or aloo sabzi is ready to serve now.

Video

Notes

  • Use starchy potatoes as it creates good taste in bhujia
  • Avoid making thin slices (kalian) of potatoes (aloo) as potatoes will be mash during cooking. 
  • Best to serve at lunch or dinner. 
  • If you use cooked mustard oil to make this recipe then it will be more healthy and you will get the old-style bhujia taste that grandma used to make it. 
  • You can make variations in herbs and spices as per your taste. 

Nutrition

Serving: 100g | Calories: 139kcal