Aloo Tenga (assamese Style Potato Stew)
Aloo Tenga is a traditional Assamese potato stew that is tangy, flavorful, and comforting. It is a popular dish in Assamese cuisine and is perfect for a hearty meal.
Ingredients
- 4 medium potatoes, peeled and cubed
- 1 tomato, chopped
- 1 onion, finely chopped
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon mustard oil
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
- 2 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat mustard oil in a pan and add fenugreek seeds and cumin seeds. Sauté until they splutter.
- Add chopped onion, green chilies, ginger, and garlic. Sauté until the onions turn golden brown.
- Add turmeric powder and chopped tomato. Cook until the tomatoes are soft.
- Add the cubed potatoes and water. Season with salt and cover the pan. Cook until the potatoes are tender.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Pan Spatula Cutting board Knife
Tools
Cooking pot Stove
Serving suggestions
Serve Aloo Tenga with steamed rice for a complete meal.
Tips & tricks
For a spicier version, add more green chilies according to your preference.
Cost
$8