Aloo Mewawale Recipe


  • 1 Cup Oil
  •  Salt to taste
  •  1 TeaSpoon Cumin Seeds
  •  4 TableSpoon Cream
  •  1 TableSpon Chili Powder
  •  1 TableSpoon Sugar
  •  1 TeaSpoon Garam Masala
  •  3 Tomatoes (pureed)
  •  1 TeaSpoon Turmeric Powder
  •  12 Medium-Sized Potatoes (peeled)
  •  1/2 cup Coriander Leaves (chopped)
  •  1/2 cup Almonds and Pistachios  (Coarsely Ground)

Preparation Method

  1. 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.
  2. 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.
  3. 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.
  4. Now add potatoes and 1-1/2 cup of hot water to the above-made gravy.
  5. Add cream, salt and sugar, and simmer until potatoes are cooked and the gravy is well blended.
  6. Aloo Mewawale is ready to serve.