Piro Aloo
I love potatoes.
Honestly, give me a plate of rice and spicy potatoes and I’m happy. Potatoes and rice are my biggest weakness. I never get tired of them.
They just go with everything. Whether it’s with meat, veggie, or even on their own, potatoes always find a way to shine.
This piro aloo is one of my go-to recipes when I’m craving something spicy and comforting but don’t want to spend too much time in the kitchen.
It’s super easy to make and comes together in under 30 minutes, which makes it perfect for busy days or lazy evenings.
And If you love spicy food and potatoes as much as I do, this one’s definitely worth trying.
Perfect to enjoy with chiura (beaten rice) or rice.
Ingredients
Potatoes: I’m using small yellow potatoes, but red potatoes work just as well.
Spices: Cumin, coriander, turmeric, red chili powder, and kashmiri red chili powder.
Seasoning: Sichuan pepper (timmur), lemon juice, and salt.
Oil: Mustard oil is traditionally used for that classic flavor, but I’m using olive oil here. Feel free to use any vegetable oil you prefer.
Water: A little water is added to bring the spices together into a flavorful, spicy mixture.
Instructions
- Start by boiling the potatoes. I like to use small golden potatoes, but if you’re using bigger ones, peel and cut them into bite-sized chunks — not too small, so they still hold their shape when mixing.
- Once boiled, let them cool slightly and cut into halves.
- In a bowl, combine turmeric, red chili powder, kashmiri chili, cumin, and coriander.
- Add a water and mix it all together to form a sauce.
- Heat some oil in a pan.
- Once hot, add fenugreek seeds and let them sizzle until they turn lightly brown.
- Add ginger garlic paste and fry for a few minutes until fragrant.
- Now pour the sauce mixture into the pan. Give it a quick stir, then add salt and Sichuan pepper. Mix everything well and don’t let it sit too long or it could burn.
- Next add boiled potatoes, making sure every piece is coated in the spicy sauce.
- Let it simmer on medium heat for 5 to 7 minutes, so the potatoes soak up all the flavors.
- Near the end, add lemon juice and stir it in and let it cook for another minute.
- Finally add cilantro and serve hot.
Serving Suggestion
Honestly, it pairs perfectly with rice, sea roti, chuira or even with bread. Just go ahead and pair it with whatever your favorite carbs are!
Related Recipe
Equipment
- Bowl
- Saucepan
- Spatula (Rubber)
- Small frying pan
Ingredients
Vegetables
- potatoes ( 250g) 6-7 small
- 1 tbsp chopped cilantro
- 1 tsp ginger & garlic paste
Oil
- 1½ tbsp mustard oil or any vegetable oil
Spices
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sichuan pepper (timmur)
- ½ tsp red chili powder
Seasoning
- ½ tsp fenugreek seeds
- 1 tbsp lemon juice
- salt to taste
Water
- ⅓ cup warm water
Instructions
- Boil the potatoes until fork-tender. If using large ones, peel and cut into bite-sized chunks. Once cooked, cut into halves.potatoes ( 250g) 6-7 small
- In a bowl, mix turmeric, red chili powder, Kashmiri chili, cumin, and coriander. Add a bit of water to make a smooth sauce.½ tsp ground turmeric, ½ tsp kashmiri red chili powder, ½ tsp ground cumin, 1 tsp ground coriander, ½ tsp red chili powder, ⅓ cup warm water
- Heat oil in a pan.1½ tbsp mustard oil or any vegetable oil
- Add fenugreek seeds and let them cook until lightly browned.½ tsp fenugreek seeds
- Next, add ginger garlic paste and fry for a minute or two until fragrant.1 tsp ginger & garlic paste
- Pour in the spice sauce.
- Stir well and cook for about a minute just enough to release the aroma without burning it.
- Add salt and timmur. Stir it.salt to taste, 1 tsp sichuan pepper (timmur)
- Add the boiled potatoes to the pan and mix well to coat each piece in the spicy sauce.
- Let everything cook on medium heat for 5–7 minutes.
- Add lemon juice and stir and cook for another minute.1 tbsp lemon juice
- Finally garnish it with cilantro and serve hot.1 tbsp chopped cilantro
Video
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!