Aloo Ki Launji is a traditional North Indian side dish, popular in Uttar Pradesh and Rajasthan, known for its unique balance of flavors—tangy from tamarind, sweet from jaggery, and aromatic from whole spices like fennel, fenugreek, and nigella seeds. Boiled potatoes are coarsely mashed, then simmered in this spice-infused gravy, making it the perfect companion to poori or paratha.
This dish is especially loved as part of festive or special breakfasts, where its slightly runny consistency complements deep-fried breads beautifully. It’s quick to prepare and doesn’t require elaborate ingredients, yet delivers a deeply satisfying taste.
Prep the Potatoes
Peel the boiled potatoes and mash them coarsely with your hands. Set aside.
Temper the Spices
Heat vegetable oil in Prestige Magic Base Cookware over medium-high heat.
Add crushed fennel, fenugreek, nigella seeds, black cardamom, and hing. Let them crackle for 4–5 seconds.
Add grated ginger and slit green chilies, and sauté for 6–8 seconds.
Cook the Potatoes
Add the coarsely mashed potatoes and stir well to coat with the spices.
Add coriander powder, Kashmiri red chili powder, turmeric powder, and salt. Cook for 1 minute.
Make the Gravy
Pour in 2 cups of water, mix, cover, and cook for 5–6 minutes on medium heat.
Remove the lid, stir in tamarind paste and jaggery, and cook for another 2–3 minutes.
Adjust & Serve
This curry should be slightly thin; add more water if needed.
Adjust salt to taste and serve hot with poori or paratha.
Tips and Tricks
Balance the Tanginess: Adjust tamarind and jaggery amounts to suit your taste.
For Richer Flavor: Let the curry rest for 10–15 minutes before serving.
Extra Spice: Add a pinch of garam masala at the end for a spicier finish.
Frequently Asked Questions
Yes, you can use lemon juice instead, but add it at the end to retain its fresh tang.
You can omit it, but the sweet note balances the spice and tang perfectly.
Yes, it reheats well; add a splash of water while reheating to maintain consistency.
