A popular dish at Indian sweet shops (“halwais”) and festive gatherings, Halwai Wale Aloo combines coarsely crushed whole spices, tangy amchoor, and a blend of ghee and oil to create a richly flavored curry. The boiled potatoes are lightly crushed for a rustic texture and simmered in a spiced tomato gravy until they soak up all the flavor.
Served hot with poori, kachori, or paratha, this dish is a North Indian breakfast favorite, often found at weddings and temple feasts. Its vibrant color, aroma, and taste make it a crowd-pleaser every time.
Prepare the Spice Mix
Add coriander seeds, cumin seeds, and saunf to a mortar and pestle. Crush to a coarse powder.
Cook the Base
Heat ghee and oil in Base Cookware over medium-high heat.
Add dry red chilies, hing, chopped green chilies, and ginger. Sauté for 20–30 seconds until fragrant.
Make the Masala
Add grated tomatoes, coriander powder, salt, turmeric powder, Kashmiri red chili powder, and ½ cup water.
Cook for 6–7 minutes until oil separates from the sides.
Add black pepper powder, garam masala, and crushed kasuri methi. Cook for another minute.
Add the Potatoes
Lightly crush the boiled potatoes with your hands and add them to the pan.
Add 3 cups water, stir, and cook for 10–12 minutes on medium heat so the potatoes absorb the flavors.
Final Touch
Stir in black salt, amchoor powder, and chopped coriander. Mix well.
Serve hot with poori, kachori, or paratha.
Tips and Tricks
For More Heat: Add extra green chilies or a pinch of crushed red chili flakes.
Richer Flavor: Use only ghee instead of oil for a more luxurious taste.
Texture Tip: Don’t mash potatoes too finely—chunks give the curry its rustic feel.
Frequently Asked Questions
Yes, but reheat gently and add a little water before serving as the curry thickens over time.
You can use only one, but the ghee adds richness and aroma that’s signature to this dish.
Yes, skip it if you want a gluten-free version.
