Sukhe Aloo is one of those dishes that is quick and easy to make but tastes so amazing. My mom’s go to dinner was always Sukhe Aloo and Rajma, which ultimately became two of my favorite dishes. If you are one of those who absolutely love potatoes, like my husband, then this dish is a MUST. Not only is it super simple to make but it’s so different from all other aloo (potato) dishes.
Like all my other recipes, this one is a combination of my mom’s recipe as well as my own experimentation. My favorite part of cooking is that you can use a recipe as a guide but can add and experiment with an endless variety of flavors and spices. Indian food is always so much fun to cook for me because of all the different spices you can use to customize your dish. There really isn’t a right or wrong way to make one dish.
For the potatoes, I use russet potatoes only because I find that they are a bit more flavorful for me. You can easily use red, white or yellow potatoes as well-whichever you prefer taste wise. 🙂
I also boil my potatoes completely different from how my mom taught me and how a lot of people do it. I peel them and cut them in halves BEFORE I boil them. I find this to be SO SO SO much easier than peeling the skin off after they are boiled. It just saves so much hassle and a lot more time consuming.
You also want to make sure you are using enough olive oil when you add in the potatoes, you don’t want them to dry or burn out without even cooking through. I also recommend using a flat edged cooking utensil rather than the spoon shaped one, it make it easier to stir the potatoes without breaking or mashing them.
4-5 Potatoes-peeled and cut in halves (I use Russet potatoes)
2 Tbs Mustard Seeds
3 Jalapeños- finely chopped
1 Tsp Chaat Masala
1 Tbsp Garam Masala
Jeera (Cumin Seeds)
Salt & Pepper (to taste)
1 Tbsp Amchur Powder
1 Tbsp Turmeric
1/3 Tbsp Red Chilli Powder
Cilantro (for garnishing)
1. Peel potatoes and cut in halves, rinse. Add the potatoes into a deep pan and add water (just enough to cover the potatoes). Add a pinch of salt and let that boil on medium heat.
- You don’t want to cook the potatoes completely, otherwise you’ll end up with mashy potatoes (trust me, I learned that the hard way). I usually let them cook only half way.
While the potatoes are cooking, add oil into a frying pan and add in the mustard seeds.
Keep the heat on low and let the mustard seeds cook for just a minute or so, you’ll start to hear them ‘pop’. Add in salt, pepper, and the finely chopped jalapenos; cook for 2-3 minutes.
In a separate frying pan, take 1/2 Tbsp of the jeera (cumin seeds) and heat them up until they start to burn (2-3 minutes). Make sure you move them around with a spoon so they are completely burnt all over.
Add in more olive oil into the pan with the mustard seeds and jalapeños, add the chaat masala, turmeric, amchur powder, garam masala, chili powder and burnt Jeera. Mix well and let this cook on low for 3-4 minutes.
Meanwhile, drain the potatoes. Dice them in small pieces, if you cut them too big they will take longer to cook.
Add diced potatoes into the frying pan with all the spices. Cover the potatoes completely with the spices. Add more olive oil to cover the potatoes so they don’t burn or stick to the pan.
Keep the heat on low until the potatoes are completely cooked through. Since we diced them up in small pieces it won’t take long for them to completely cook.
Once cooked, add chopped cilantro for garnishing and serve. (I didn’t have any cilantro on hand so I just slit up a green chili pepper instead-as pictured).