Aloo Mewawale Recipe

Aloo Mewawale Recipe
A popular side dish, the tang of the tomato matched with the sweetness of the boiled potato and spices, works seamlessly with rice and Indian flatbreads.
Aloo Mewawale Recipe
Difficulty Average
Rating 9.0 / 10 (2 votes)
Recipe Type Veg.
  • 1 cup Oil
  • Salt to taste
  • 1 tsp Cumin Seeds
  • 4 tbsp Cream
  • 1 tbsp Chili Powder
  • 1 tbsp Sugar
  • 1 tsp Garam Masala
  • 3 Tomatoes (pureed)
  • 1 tsp Turmeric Powder
  • 12 Medium-Sized Potatoes (peeled)
  • 1/2 cup Coriander Leaves (chopped)
  • 1/2 cup Almonds and Pistachios (coarsely ground)
How to make Aloo Mewawale:
  • Bore a hole into each potato and stuff it with nuts mixed with salt and a few coriander leaves. Cover the potato with its taken-out piece.
  • Heat the oil and fry 2 to 3 potatoes at a time till they turn brown. Remove potatoes from the oil and keep them aside.
  • Put cumin seeds in the same oil until they pop; then add all the powdered spices and tomato, and fry until oil separates from the paste.
  • Now add potatoes and 1-1/2 cup of hot water to the above-made gravy.
  • Add cream, salt and sugar, and simmer until potatoes are cooked and the gravy is well blended.
  • Aloo Mewawale is ready to serve.