Stories
Skip Regular Aloo Sabzi and Try This Flavourful Aloo Changezi Recipe
- •Aloo Changezi features crispy potato wedges tossed in a rich, creamy, and spiced tomato gravy for a restaurant-style experience at home.
- •Key ingredients include large potatoes, sliced onions, cashews, yoghurt, tomato purée, and a blend of aromatic spices and herbs.
- •The potatoes are marinated with spices and oil, then air-fried at 200 degrees Celsius for 20 minutes until golden and cooked through.
- •A smooth paste made from fried onions, cashews, and yoghurt is blended into the spiced tomato gravy for depth and richness.
- •The air-fried potato wedges are combined with the simmering gravy, finished with kasuri methi and garam masala, and served hot with naan or rice.
Key Questions Answered
To make Aloo Changezi, you will need 2 large potatoes, 1 thinly sliced onion, 8 cashews, 2 tbsp yoghurt, 200 ml tomato purée, 1 tbsp mustard oil, ginger-garlic paste, Kashmiri red chilli powder, coriander powder, turmeric powder, salt, whole spices like a bay leaf, cardamom pods, cloves, black peppercorns, water, fresh coriander, kasuri methi, and garam masala.
Peel and cut the potatoes into wedges, then marinate them with Kashmiri red chilli powder, turmeric powder, ginger-garlic paste, salt, and oil. Cook the marinated potato wedges in an air fryer at 200°C for around 20 minutes, flipping them halfway through until they are golden on the outside and cooked through.
Sauté whole spices in mustard oil, then add tomato purée, turmeric powder, Kashmiri red chilli powder, coriander powder, and salt, cooking until it thickens. Stir in ginger-garlic paste and a blended paste of browned onion, cashews, and yoghurt, followed by water, and let the gravy simmer.
