Скачать или смотреть Aloo Kali Mirch | काली मिर्च आलू रेसिपी | Easy Tasty Potato Recipe at Home | Chef Ajay Chopra

Aloo Kali Mirch | काली मिर्च आलू रेसिपी | Easy Tasty Potato Recipe at Home | Chef Ajay Chopra

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Learn how to make delicious Aloo Kali Mirch (Black Pepper Potatoes) at home with this easy and quick recipe! Perfect for lunch, dinner, or even fasting (vrat), this spicy potato dish is packed with bold flavors and made without onion and garlic. Watch the full video for step-by-step instructions and tips to make restaurant-style Aloo Kali Mirch in just minutes! Don’t forget to like, comment, and subscribe for more tasty vegetarian recipes.

Portion servings: 3-4 pax
Preparation time: 05 min
Cooking time: 40 mins

Ingredients:

For aloo kali mirch:
Potato boiled & peeled 4 pcs
Oil 1 tbsp
Onion chopped 1 pc
Fresh tomato puree 2 pcs
Salt ½ tsp
Blackpepper cracked ¼ tsp
Water as required
Coriander chopped 1 tbsp

For plating:
Coriander chopped 1 tsp
Blackpepper cracked a pinch

For phulka:
Wheat flour 2 cups
Water as required
Oil 1 tbsp
Ghee as required

Method:

For Aloo Kali Mirch:

1. Prepare the Potatoes:
Boil the potatoes until tender but not mushy.
Once cooled, peel and cut them into medium-sized cubes.
Set aside.

2. Make the Masala Base:
Heat oil in a kadhai over medium heat.
Add chopped onions and sauté until golden brown.
Add fresh tomato puree and cook till the oil starts to separate and the raw smell disappears.

3. Season the Gravy:
Add salt and freshly cracked black pepper to taste.
Add a splash of water to adjust the consistency to a light curry.
Let the mixture simmer for a few minutes.

4. Cook the Potatoes:
Add the cubed boiled potatoes to the gravy.
Mix gently to coat the potatoes with the masala without breaking them.
Cover and let it cook on low flame for a few more minutes.

5. Finish the Dish:
Add chopped fresh coriander and mix once before turning off the heat.
Let it rest covered for 5 minutes before serving.

For Phulka:

1. Make the Dough:
In a large bowl, mix wheat flour with water.
Knead into a smooth, soft dough.
Add a little oil and knead again.
Cover and let it rest for 20–30 minutes.

2. Roll the Phulkas:
Divide the dough into small, equal portions.
Roll each into a smooth ball.
Using a rolling pin, roll out into thin, round discs.

3. Cook the Phulkas:
Heat a tawa or flat pan over medium-high heat.
Place the phulka on the hot tawa.
When small bubbles appear, flip and cook the other side.
Flip again and press gently with a spatula to help it puff up.
Remove and brush with a little ghee while hot.

To Serve:
Serve the hot Aloo Kali Mirch in a bowl, garnished with chopped coriander and a pinch of black pepper.

Pair with soft, ghee-brushed phulkas for a warm, comforting meal.




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