Aloo Nutri (Potato Nutri Vegetable Dish)
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A traditional Punjabi vegetable dish made with boiled potatoes and nutri (soybeans), cooked with aromatic spices and yogurt for a nutritious and flavorful meal. Served best with roti or paratha.
00:20:00 total
Serves 6
medium
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Ingredients
- nutri (soybeans) - 1 kilo (1 kilo, boiled and softened)
- potatoes - watch the video to see (boiled, cut into pieces, slightly undercooked)
- mustard oil - watch the video to see (for frying)
- Kashmiri red chili powder - 3/4 teaspoon total (for initial frying and later in spices)
- turmeric powder - 1/2 teaspoon total (for initial frying and later in spices)
- onion - 2 onions (1 thinly sliced for roasting, plus 1 finely chopped for frying)
- green cardamom - watch the video to see (whole, for hot spices)
- black cardamom (thick cardamom) - watch the video to see (whole, for hot spices)
- cumin seeds - watch the video to see (for hot spices and roasted cumin powder)
- asafoetida - watch the video to see (a pinch, for hot spices)
- star anise - watch the video to see (for hot spices)
- green chilies - watch the video to see (two handfuls, chopped)
- crushed ginger - 2 teaspoons (2 teaspoons)
- roasted garlic - 2 teaspoons (2 teaspoons, crushed)
- large tomato - 1 large (chopped and peeled)
- coriander powder - 1/2 teaspoon (for spices)
- roasted cumin powder - 1/4 teaspoon (for spices)
- garam masala - 1/4 teaspoon (for spices)
- fresh curd (yogurt) - 1/2 cup (half a cup, whisked and not sour)
- salt - 1 teaspoon (to taste, about 1 teaspoon)
- hot water - about 1.5 glasses (for cooking and adjusting consistency)
- fresh coriander leaves - watch the video to see (for garnish)
Instructions
- Soften Nutri (Soybeans): Place 1 kilo of nutri in a small open vessel and pour boiling water over it. Let it sit for 10 to 15 minutes until completely soft. Then squeeze out excess water.
- Prepare Potatoes and Nutri: Boil potatoes but keep them slightly undercooked. Heat mustard oil in a pan, add nutri and potatoes. Add 1/2 teaspoon Kashmiri red chili powder and 1/4 teaspoon turmeric powder. Fry for 4-5 minutes and then remove from pan.
- Roast Onion: In the same pan, add 2 tablespoons oil and heat. Add one thinly sliced onion and fry for 6-7 minutes until red. Remove and cool, then grind the roasted onion.
- Prepare Hot Spices: In the same pan, add one finely chopped onion and fry. Add whole spices: green cardamom, black cardamom, cumin seeds, asafoetida, and star anise. Add 1/4 teaspoon Kashmiri red chili powder and 1/4 teaspoon turmeric powder. Add two handfuls of chopped green chilies, 2 teaspoons crushed ginger, 2 teaspoons roasted garlic, and one chopped peeled tomato. Roast until oil separates.
- Add Ground Spices and Yogurt: Add 1/2 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/4 teaspoon roasted cumin powder, and 1/4 teaspoon garam masala. Whisk 1/2 cup fresh curd (not sour) and add quickly to the pan, followed by salt (about 1 teaspoon). Stir and cook the spices well for 6-7 minutes until oil floats on top.
- Combine Vegetables and Cook: Add the fried potatoes and nutri to the spices. Mix well and cook for 4-5 minutes to absorb flavors. Add about 1.5 glasses of hot water to adjust consistency. Cover and cook for 4-5 minutes until vegetables are tender but not too thick or thin.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with roti or paratha.
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