Chatpate Jeera Aloo Recipe Pudina Wale | Kunal Kapur Subzi Recipes | Potato Recipe | Spicy Aloo Fry
A simple & humble jeera aloo recipe with the magic of pudina masala. Cook & comment on what next should we cook.
Ingredients & Measurements
Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.
Main Ingredients
- Oil – 4-5tbsp
- Cumin – ½ tbsp
- Heeng – ½ tsp
- Potato (boiled, diced) – 4cups
- Green chilli chopped – 2tsp
- Ginger chopped – 2tsp
- Salt – to taste
- Black salt – ¾ tsp
- Coriander powder – 1tbsp
- Turmeric – 1tsp
- Chilli powder – 1½ tsp
- Chaat Masala – 1tsp
- Pudina Powder – 1½ tbsp
- Coriander chopped – handful
Step-by-Step Cooking Instructions
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1
For Pudina Masala Recipe - https://youtu.be/aUVdC5x50Hg
Chef Kunal's Pro Secret Tip
Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.
Recipe FAQs & Expert Advice
How long can I store leftover Chatpate Jeera Aloo Recipe Pudina Wale?
You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.
Can I make this recipe vegan or dairy-free?
Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.
What is the key technique to get restaurant-style flavor in this dish?
Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.
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