Ingredients: Potatoes (Aloo) - peeled and cut into cubes, tablespoons Mustard oil - or cooking oil, teaspoon Cumin seeds (Jeera), Asafoetida (hing) - a pinch, teaspoon Methi Seeds (Fenugreek Seeds), Green Chilli - slit, teaspoon Red Chilli powder, teaspoon Cumin powder (Jeera), Bay leaf (tej patta), teaspoon Coriander Powder (Dhania), teaspoon Amchur (Dry Mango Powder), teaspoon Chaat Masala Powder, teaspoon Garam masala powder, teaspoon Turmeric powder (Haldi), teaspoon Kasuri Methi (Dried Fenugreek Leaves), cup Homemade tomato puree, teaspoons Tamarind Paste, cup Coriander (Dhania) Leaves - finely chopped, No Onion No Garlic (Sattvic) diet
Instructions: To begin making the Patiala Aloo Recipe, keep the peeled and cubed potatoes immersed in salt water to avoid discoloration. Heat a deep bottomed pan with mustard oil on high heat and take it to smoking point. Reduce the flame once it reaches the smoking point, add the cumin seeds, bay leaf, fenugreek seeds, asafoetida and allow it sizzle. Right after, drain the water off the potatoes and add them into the pan. Now add the slit green chilli, salt, turmeric powder and give it a good mix. Cover and cook until the potatoes are almost done. This will take a good 12-15 mins on medium-high flame. Now open the lid, and reduce the flame. Ensure that the potatoes have cooked through. To the aloo add, red chilli powder, cumin powder, coriander powder, amchur, chaat masala and garam masala. Sprinkle a few drops of water and give it a good stir. Next add in the tomato puree and the tamarind paste, such that the potatoes get well coated with this spice-tomato masala. Continue to cook the Patiala Aloo for another minute or two, until the raw smell of the tomatoes go away. Finally mix in the chopped coriander leaves and transfer the Patiala Aloo to a serving bowl and serve hot. Serve Patiala Aloo Recipe along with Dhaba Style Dal Fry , Phulkas, Dhaba Style Spicy Ghee , Boondi Raita, Pickled Onions followed by a dessert of  Thandai Shahi Tukda .