Pahadi Aloo Paani is a comforting, spicy, soupy aloo ki sabzi from Uttarakhand without without onion, garlic, tomato, or ginger.
Estimated reading time: 4 minutes
Pahadi Aloo Paani is a delicious sattvic style potato curry without onion or garlic from Uttarakhand state in India. Curries such as this aloo paani illustrates how the best of local and seasonal produce like potato can be transformed into a comforting meal.
The hilly ranges of Kumaon are well known for a specific variety of potato – Pahadi Aloo. There is a hint of sweetness in these potatoes, perfect to make aloo ke gutke or aloo paani.
Adding freshly crushed whole spices to the aloo paani is my great grandmother’s trick, who was an excellent cook. In her kitchen, aloo paani was always slow cooked on a wood fire in a cast iron kadhai.
Ingredients You’ll Need
- Potato should be peeled and smashed. Avoid chopping them with a knife. Smashed potatoes give a rustic appeal to the curry. That’s why it is also known as aloo ki thechwani in many places.
- Spice Paste: Cinnamon, Clove, Black Cardamom, Garlic (optional, but we love), coriander steams/stalks
- Spice Powders: Chilli Powder, Coriander Powder, Asafoetida, Turmeric
- Key Flavouring Agents: Mustard Oil, Green Chillies, Fresh Coriander Leaves
- Salt, Water, Cumin, Fenugreek Seeds (methi dana)
How To Make Aloo Paani
- Peel, wash, and smash the potatoes in a mortar and pestle to break them into uneven pieces. Transfer to a plate.
- In the same mortar and pestle, add cinnamon, black cardamom, cloves, garlic, coriander stems and make a fine paste.
- Heat oil, once it starts smoking, add cumin, asafoetida, and fenugreek seeds. Saute for a 20 – 30 seconds.
- Add smashed potatoes and fry them for a minute or till potatoes become golden from the edges.
- Add whole spice paste, chilli powder, turmeric, coriander powder, water, and salt. Mix nicely.
- Cover and cook over low heat till potatoes are cooked and gravy is slightly thick. Gently mash the potatoes with the back of the ladle.
- Before serving, add sliced green chillies, and chopped coriander leaves.
The Pahadi style aloo paani is best enjoyed with basmati rice and lai ki sabzi. On certain festive occasions, you can serve it with poori and raita for an elaborate Kumaoni style thali meal.
More Kumaoni Recipes
- Pahadi Mooli Ki Kadhi
- Pahadi Chainsa Bhaat
- Kumaoni Style Vada
- Pahadi Gahat Ki Dal
- Pahadi Lai Ki Sabzi
- Pahadi Badi Bhaat
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Pahadi Aloo Paani Recipe
Pahadi Aloo Paani is a comforting, spicy, soupy aloo ki sabzi from Uttarakhand without without onion, garlic, tomato, or ginger.
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Servings: 4
Calories: 144kcal
- Heavy Bottom Kadhai
Ingredients
- 3 – 4 medium-size potato
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 – 2 green chili slited
- 2 tablespoon mustard oil
Ingredients to grind
- half inch piece of cinnamon (dal chini)
- 1 black cardamom (badi elaichi)
- 2 cloves laung
- 2 garlic cloves
- ¼ teaspoon black peppercorns
- 4 – 5 coriander stalks
Instructions
- Start with grinding the whole spices in mortar and pestle to a coarse powder. You can do the same in mixer as well but I stick to mortar and pestle for making spice powders in small quantity.
- Next peel the potatoes, wash and pat dry them with a kitchen towel. Cut each potato into equal halves.
- Place one potato piece in between the kitchen towel and smash it with a rolling pin. The idea is to break the potato into uneven chunks. Similarly, smash the remaining potato pieces. Transfer to a bowl and set aside.
- Heat oil in a cast iron kadhai over high flame. Once the mustard oil starts fuming, reduce the flame to low.
- Add cumin, fenugreek and asafoetida. Stir for few seconds. Add coriander powder, green chili, stir and then add potato chunks.
- Fry the potato chunks for 3 – 5 minutes stirring occasionally in between.
- Next add turmeric powder, red chili powder, spice paste, and salt. Stir to mix. Fry the potato for 3 – 5 more minutes.
- Add 2 Cup of water, cover the skillet with a lid and let the curry simmer over low heat. Aloo Paani as the name suggest is a watery curry so don't hesitate while adding water.
- After 15 minutes, open the lid and check potato for doneness. If potatoes are bit uncooked from the centre simmer the curry covered for few more minutes. If potato are cooked through, gently mash them with the back of the ladle.
- Simmer the curry for 10 more minutes uncovered over low heat. Add chopped coriander and green chilli.
- Serve Aloo Paani with Poori or rice for lunch/dinner.
Recipe Notes:
- For an authentic flavor it is highly recommended to use mustard oil for cooking aloo paani.
- If you don’t want to crush whole spices, add a teaspoon of garam masala powder.
- The curry has a thin and watery consistency. Hence, once potato are cooked, stop cooking the curry.
- Many recipes suggest adding jumbu or jhakhiya ka tadka, it is completely optional like adding garlic.
Nutrition
Calories: 144kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 120mg | Potassium: 22mg | Fiber: 2g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Rajesh N Rathod says
Yummy rustic delicious Flavourful
Gouri says
Absolutely loved the recipe, for a Kumaoni who hasnt lived in Kumaon I adore pahadi food, the flavours are so earthy, pristine and pure…and most are amazingly simple and tasty vegetarian variety one can hardly find otherwise.
Hina Gujral says
Thank you, Gouri for such sweet feedback. I am so happy that you liked the recipe.
Madhumita says
Tried and tasted, its a very good recipe, I make it for breakfast with parathas
Hina Gujral says
Great. I am glad you like it!