Aloo Katliyan | Masaledar Aloo Ki Sukhi Sabji
Aloo Katliyan is a spicy, dry Indian potato dish made by sautéing thinly sliced potatoes in a blend of bold spices and aromatic herbs. This masaledar sabji is crisp on the edges, tender inside, and bursting with flavor—making it a comforting accompaniment to roti, paratha, or dal-chawal. Popular in North Indian households and dhaba-style meals, it’s quick to prepare and perfect for everyday lunches, dinners, or even as a tiffin box favorite.
Ingredients
- Potato, medium – 6-7 nos
- Ghee – 3 tbsp
- Dry Red Chilli – 3 nos
- Heeng – ½ tsp
- Salt – 1 tsp
- Onion, medium – 3 nos
- Turmeric – ¾ tsp
- Cumin powder – 1½ tsp
- Coriander powder – 1½ tbsp
- Black salt – ½ tsp
- Chaat masala – 1 tbsp
- Salt – to taste
- Kasoori Methi Powder – 2 pinches
- Chilli Flakes – 2 tsp
- Coriander chopped – handful
Instructions
- Aloo Katliyan is a classic Indian dish where katliyan in this dish refers to thick slices of potato.Peel and cut roundels of potatoes. It is wise to use the same size of potatoes for this recipe. Once sliced, keep them in cold water for 10 mins.In a pan or kadai, heat ghee. You can also cook this in mustard oil or regular oil. Add some dry red chillies and heeng (optional). Drain water from the potatoes and add it to the pan. Sprinkle some salt and toss them together. Cook on high heat and in the meantime cut thick roundels of onion.
- Cook potatoes till it gets a good brown colour & is cooked almost 75-80%. Sprinkle turmeric, cumin powder, coriander powder, black salt, chaat masala, sliced onions and some salt to taste. Now again toss them on high heat, you may also stir them gently in a lift and drop motion so that potatoes do not break.Cook till potatoes are fully tender, then add kasoori methi powder, chilli flakes, slit green chillies and chopped coriander. Carefully using a slicer mix them gently. Cook for 2 mins and then plate them. Serve them hot as a main course with roti or as a side dish with meat dishes.
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