Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)

This is a famous and favorite recipe of my hometown. In Allahabad, you will find this yummy gravy almost at every nook and corner of market places. This is served with crispy deep fried puffed bread at the local street vendors and restaurants. Try this!

Just the thought of this spicy tangy potato gravy is enough to make me drool. The fragrance of the whole spices and the tang of Amchur (dried mango powder) is the perfect combination to make anyone salivate. Enjoy this with Kachori, Puri or Paratha.

Ingredients:

For the spice mix (Chatpata Alu Masala):

• Coriander Seeds – 4 tablespoons
• Cumin Seeds – 2 tablespoons
• Black Cardamom – 1 tablespoon
• Cloves – ½ tablespoon
• Black Pepper – 1 ½ teaspoons
• Amchur – 2 teaspoons
• Dried Red Chili – 4-5

For the Gravy:

• Potatoes – 2 big russet or 10 baby potatoes, boiled and peeled
• Chatpata Alu Masala (prepared above) - 2 tablespoons
• Green Chili – 1-2, chopped (optional) or Red Chili Powder – ½ teaspoon
• Salt – to taste (about ½ teaspoon)
• Amchur – ½ teaspoon
• Asafoetida – 1/8 teaspoon
• Cilantro – a handful, washed and chopped
• Canola Oil - 2-3 tablespoons
• Cumin Seeds – 1 teaspoon

Recommended Reading:

• Top 10 Spices to keep in your kitchen

Directions:

To make the spice mix:

• Dry roast the whole spices (Coriander Seeds, Cumin Seeds, Black Cardamom, 
• Cloves, Black Pepper and Dried Red Chili) in a big skillet over medium heat. Once the seeds start sputtering and smell nicely roasted, turn off the heat.
• Allow them to cool down and then finely grind them in your Nutribullet (milling blade).
• Mix the Amchur.
• You can keep this spice in an airtight container and use it whenever you want to prepare this gravy.

To make the gravy:

• Heat a wok on medium high heat.
• Add the Oil in it.
• Temper with the Cumin Seeds, when they start sputtering, add the Asafoetida (and Green Chili). 
• Add the potatoes, breaking them in pieces.
• Fry lightly then add 1-2 cups of water. The potatoes should be completely covered with water.
• When the water comes to a boil, add the Salt, Chatpata Alu Masala, Amchur (and Red Chili). Mix well.
• Reduce the heat to medium and cook for 2 minutes or till the gravy thickens.
• Garnish with Cilantro and serve immediately with Luchi, Namkeen Puri, Paratha or Masala Kachori.

Love North Indian Potato dishes? Try these as well:

• Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)