“Aloo” means potato in Hindi. This recipe is a plain potato dish with a plain name but it comes from a long line of Thai-Indian fusion history.
The recipe of this belongs to my husband’s side of the family. They tell me that their grandmother cooked and served this dish to her children alongside a hearty Nothern Thai meal of khaoneung kaiyaang, in an effort that should her children find it difficult to eat the Thai-Isaan meal at least there would be something familiar on the table. And ever since, in this family whenever the Nothern Thai meal is served, it has always been accompanied by Aloo.
Having said that, now her children have grown but did not outgrow their love for this dish so now we have an adult version of aloo as well.
I’m going to be sharing both kinds with you today.
Ingredients: – (serves 6-8)
- 10 medium sized potatoes
- salt (to taste)
- oil (for frying)
- turmeric powder
Additional Ingredients (for the adult’s version)
- 4 dried red chilli
- amchoor powder
- red chilli powder (optional)
- Wash and peel each potato. Dice them to small equal pieces.
- In a wide pan, heat oil.
- Add turmeric powder to the oil. Gently mix to combine. *For the adult, version this is when you add the dried red chilli.
- Once hot is hot, add the potatoes in. Spread them out. Let cook for 10minutes on medium low heat.
- Add salt to the pan. Cook for another 10 minutes or until you have an outer crisp and a soft inner. * For the adul version, add amchoor and red chilli powder at this point.
- Dish them out of the pan and lay out on a kitchen towel to soak up any excess oil.
- Serve, as we do with Sticky Rice or eat plainly with ketchup like fries.