Alo Tikya

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Alo Tikya – A Recipe for a Healthy, Mediterranean Lifestyle
Alo Tikya is an easy and quick to prepare Indian dish made with tender pieces of potatoes and a distinctive blend of spices. It’s healthy and nutritious, low in calories and fat, and loaded with vitamins and minerals. If you’re looking for a delicious and healthy Indian side dish that’s a great dietary fiber and protein source, then give Alo Tikya a try.

Aloo Tikya or aloo matar is a popular side dish in many Indian households. And for a good reason: the combination of potatoes with peas, spices, and coconut makes for a quick and delicious meal.

You can use any variety of potatoes for this dish. Mild-flavored potatoes such as waxy types, such as Yukon Gold or Red-Lobed, work best. Potatoes with discernible eyes or skin, such as fingerling potatoes or red-skinned potatoes, are also good.

We will share a healthy and easy recipe for Alo Tika in this post. We will also teach you how to make this dish at home.

For the base of the gravy:

Two medium-size potatoes, diced
One large onion, finely chopped
Four medium size tomatoes, finely chopped
1 to 2 green chilies, finely chopped (adjust the level of spiciness according to your taste)
One medium-size tomato, finely chopped
2 to 3 cloves garlic, finely minced or pressed
2 to 3 medium-size carrots, finely diced
2 to 3 medium-size potatoes, peeled and chopped into 0.5 to 1-inch cubes
1 to 2 tablespoons coconut or ghee
1 to 2 tablespoon curry leaves (Kadi Patta)
For the tempering:

Two tablespoons ghee or oil
3 to 4 curry leaves (Kadi Patta)
1 to 2 green chilies, chopped
A pinch of asafoetida (hing)
1/4 teaspoon cumin (jeera)
1/2 teaspoon coriander (dhania)
A pinch of garam masala
A pinch of red chili powder
1/4 teaspoon turmeric powder (Haldi)
1/2 teaspoon salt or as required
Alo Tikya – Indian potato curry
Take a large pan, preferably a non-stick pan. Add 2 to 3 tablespoons of ghee. Once the ghee is hot, add the onions. Saute the onions till they turn golden brown.

Meanwhile, add the potatoes to another pan. Add about 1.5 to 2 cups of water. Simmer the potatoes for about 15 to 20 minutes, adding a little more water if the potatoes dry out.

Once the potatoes are soft, transfer them to the same pan as the onions. Add the chopped tomatoes, garlic, and green chilies. Salutes for a couple of minutes.

Add the remaining ingredients for the gravy, except for the cumin, coriander, red chili powder, and turmeric. Mix everything well, bring the gravy to a boil, then simmer for about 15 to 20 minutes. The potatoes are now ready to be added to the curry.

When the potatoes are cooked, add the boiled potatoes to the pan. Add salt to taste. Mix everything well.

Add the cumin, coriander, and red chili powder. Mix well. Sprinkle some chopped curry leaves (Kadi Patta). Stir once or twice and simmer for another minute.

Remove from the flame and serve with rice, rotis, or parathas.

Clean the potatoes and carrots well to remove any dirt or debris.
Cut the potatoes into bite-sized pieces (0.5 to 1-inch in size). The smaller the pieces, the faster they will cook.
Peel and chop the carrots into 0.5 to 1-inch cubes.
Cut the tomatoes into quarters, then into eighths.
When sauteing the onions, try to maintain a medium-low heat so that the onions don’t brown too quickly. Once the onions turn golden brown, you can add more ghee, if needed, to prevent them from burning.
Once you have chopped the tomatoes, make sure you have given them a good mix, especially the ones cut into eighths, so that they don’t develop any bitter taste.
Variations of Aloo Tikya
While most of the time, we make Aloo Tikya with potatoes and carrots, you can use any vegetables or legumes you like. Some of the most common vegetables we use to make Aloo Tikya are:

Green peas
Green beans
Potatoes, parsnips, and carrot
Broad beans
Fenugreek leaves (methi dana)
Carrots (gajar)
Turnips
Mustard greens (kasoori methi)
Broccoli (gobi)
Sweet corn (maasi)
Okra (biryani)
Paneer tikka
While most of the time, we make Aloo Tikya with potatoes and carrots, you can use any vegetables or legumes you like. Some of the most common vegetables we use to make Aloo Tikya are:

Green peas
Green beans
Potatoes, parsnips, and carrot
Broad beans
Fenugreek leaves (methi dana)
Carrots (gajar)
Turnips
Mustard greens (kasoori methi)
Broccoli (gobi)
Sweet corn (maasi)
Okra (biryani)
Paneer tikka is a popular Indian vegetarian dish made with cottage cheese or paneer. It’s easy to make at home and can be a perfect side to rice or roti. Check out the recipe below.
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian vegetarian dish made with cottage cheese or paneer. It’s easy to make at home and can be a perfect side to rice or roti. Check out the recipe below.

Serve Aloo Tikya as a side dish with roti, paratha, naan, or rice
Aloo Tikya is a great side dish for any meal. You can serve this Indian potato curry with roti, paratha, naan, or rice. You can also pair it with grilled meat or fish or use it as a topping for your burrito bowl.

Conclusion:
Thank you for reading our blog on the Mediterranean diet. Today, we share a delicious and healthy recipe for alo tikya, a cauliflower and chickpea dish popular in India. This dish is a great way to get your daily dose of vegetables, and it’s also vegan and gluten-free. We hope you enjoy it! Please like, follow, and comment on our page to let us know how it goes.

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