Hing Wale Aloo recipe

09 Aug Hing Wale Aloo recipe

Last Updated on August 9, 2023 by blessmyfoodbypayal

Hing Wale Aloo recipe with step wise pictorial and video method.

Vegan and Gluten-free, “Hing Wale Aloo” translating to “Potatoes with Asafoetida” is one dish that stands out with its characteristic flavors. This consonant blend of earthy potatoes and the aromatic complexity of asafoetida creates a harmony of flavors and detonation of taste that delights the senses.

Hing, the star ingredient of this recipe is not just for adding a unparalleled depth to the dish but it has been employed in various traditional cuisines and medicine systems for centuries. Its history is engulfed in ancient cultures, where it was valued for its digestive properties and ability to enhance dishes. Drawn out from the roots of Ferula plants, this resin-like substance is known for its strong, pungent aroma and umami-rich flavor.

Hing Wale Aloo is not just a dish but a journey through the intricacies of flavor and tradition. It is a contemplation of the cultural and culinary heritage of India that encapsulates the essence of home and nostalgia.

Asafoetida’s typical scent, both provocative and intriguing, is released during the cooking process, infusing the kitchen with an fragrant symphony. This aroma becomes a harbinger to the culinary delight that awaits, enhancing the overall dining experience.

Although Hing is added to variety of Indian dishes but potatoes, with their modest yet versatile nature, form the foundation of the dish.

Potatoes, being mild and versatile in nature, are the ideal canvas on which the enchanting flavors of Hing Wale Aloo can be painted with utmost perfection. They conveniently ingest the core of asafoetida and other spices, bringing out the most delectable dish in your plate.

Made without onion and garlic, this  dish is a harmonious blend of spices, with each ingredient playing a crucial role in crafting its exquisite taste. Ginger provides a earthy spicy taste to the dish whereas turmeric lends its golden hue. Green chilies offer a gentle heat while cumin seeds contribute a nutty essence. Touch of dry mango powder adds a tangy kick, balancing the overall flavor profile.

In nutshell, Hing Wale Aloo is more than just a dish. It showcases the beauty of combining simple ingredients to create a masterpiece that tantalizes the taste buds. This is such a delicious recipe that once you try it, you are gonna develop a habit of having it on regular basis.

Not only delicious but this recipe is such a saviour at the same time. If there’s nothing to cook in your pantry or refrigerator or you are not interested in cooking at length for any reason, hing Wale Aloo are enough to bring you to the ease.

Whether enjoy it as a hearty side dish or a comforting main course, Hing Wale Aloo reminds us that the most captivating culinary experiences often arise from the simplest of ingredients.

STEP WISE PICTORIAL RECIPE OF HING WALE ALOO RECIPE

1.Peel the skin of 500 gram baby potatoes. If you don’t get baby potatoes, use big potatoes by cutting them into pieces.

2. Keep on placing the peeled potatoes in water, otherwise, they may turn dark.

3. Put potatoes, 2 cup water, 1/4 tsp hing/Asafoetida, 1/4 tsp turmeric powder and 1/4 tsp salt in pressure cooker.

4. Cook for 5 whistles. If you don’t have pressure cook, you can boil potatoes in a pan with a lid till they turn soft enough to eat, but not mushy.

MAKING OF TADKA

5. Add 2 tbsp mustard oil in a pan and heat it to the smoking point.

6. Add 1/2 tsp cumin seeds, 2 chopped green chilies and 1 tbsp grated ginger.

7. Saute on low heat for 1 minute until ginger turns slightly brown.

8. Keeping the heat to lowest, add 1/4 tsp hing/asafoetida, 1 tsp coriander powder, Red chilli powder to taste, 1 tsp garam masala, 1 tsp dry mango powder, 2 tbsp coriander leaves and Salt to taste. Mix well.

9. Add boiled potatoes but do not add the water in which they were boiled. That leftover water can be used for making daal or anything.

10. Now bring the heat to maximum and saute the potatoes so that they get roasted.

11. You can hold the handle of the pan and toss the potatoes.

12. Toss until all the masala get coated over the potatoes.

13. Sprinkle 2 tbsp fresh coriander leaves.

Serve hot.

NOTES

If you don’t have the baby potatoes, this recipe can be made with regular big potatoes after cutting them.

ALSO SEE

• Potato Fenugreek Curry recipe (Aloo Methi)
• Jeera aloo without boiling (cumin potatoes)
• Best Saag Aloo recipe
• dahi wale aloo ki sabzi
• Chutney wale aloo recipe

HING WALE ALOO RECIPE – RECIPE CARD

Hing Wale Aloo recipe

blessmyfoodbypayal

Hing wale aloo recipe, a popular Indian dish, combines tender boiled potatoes with the unique flavor of asafoetida and aromatic spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 3

Ingredients

  

FOR BOILING POTATOES

• 500 gram baby potatoes
• 2 cup water
• 1/4 tsp hing/Asafoetida
• 1/4 tsp turmeric powder
• 1/4 tsp salt

FOR COOKING ALOO

• Boiled potatoes
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1/4 tsp hing/asafoetida
• 2 green chilies (chopped)
• 1 tbsp ginger (grated)
• 1 tsp coriander powder
• Red chilli powder to taste
• 1 tsp garam masala
• 1 tsp dry mango powder
• 2 tbsp coriander leaves
• Salt to taste

Instructions

 

• Peel the skin of 500 gram baby potatoes. If you don't get baby potatoes, use big potatoes by cutting them into pieces.
• Keep on placing the peeled potatoes in water, otherwise, they may turn dark.
• Put potatoes, 2 cup water, 1/4 tsp hing/Asafoetida, 1/4 tsp turmeric powder and 1/4 tsp salt in pressure cooker.
• Cook for 5 whistles. If you don't have pressure cook, you can boil potatoes in a pan with a lid till they turn soft enough to eat, but not mushy.

MAKING OF TADKA

• Add 2 tbsp mustard oil in a pan and heat it to the smoking point.
• Add 1/2 tsp cumin seeds, 2 chopped green chilies and 1 tbsp grated ginger.
• Saute on low heat for 1 minute until ginger turns slightly brown.
• Keeping the heat to lowest, add 1/4 tsp hing/asafoetida, 1 tsp coriander powder, Red chilli powder to taste, 1 tsp garam masala, 1 tsp dry mango powder, 2 tbsp coriander leaves and
• Salt to taste.
• Add boiled potatoes but do not add the water in which they were boiled. That leftover water can be used for making daal or anything.
• Now bring the heat to maximum and saute the potatoes so that they get roasted.
• You can hold the handle of the pan and toss the potatoes.
• Toss until all the masala get coated over the potatoes.
• Sprinkle 2 tbsp fresh coriander leaves.
• Serve hot.

Notes

If you don't have the baby potatoes, this recipe can be made with regular big potatoes after cutting them.

Keyword hing wale aloo, hing wale aloo recipe, potatoes with asafoetida