Aloo Kali Mirch: Introduction

Hello friends! Today I want to share a very simple and tasty recipe called Aloo Kali Mirch. It means potatoes cooked with black pepper. This recipe is very special because it is light and easy to make. On hot summer days, I always want to eat something light, and this is what my mom used to make for me. Whenever I told her I want to eat something simple, she made this dish.

Peeling hot boiled potatoes and mixing them with fresh tomato puree and freshly crushed black pepper gives a wonderful taste. There is no heavy spice, no chili, no ginger, just black pepper and salt. The black pepper gives a nice mild heat and flavor. It is really comforting and healthy. I want to teach you this recipe because it is easy and delicious.

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Ingredients of Aloo Kali Mirch

Portion servings: 3-4 pax

Preparation time: 05 min

Cooking time: 40 mins

For Aloo Kali Mirch:

• 4 pcs Potato, boiled & peeled
• 1 tbsp Oil
• 1 pc Onion, chopped
• 2 pcs Fresh tomato, pureed
• ½ tsp Salt
• ¼ tsp Black pepper, freshly cracked
• Water as required
• 1 tbsp Coriander, chopped

For plating:

• 1 tsp Coriander, chopped
• A pinch Black pepper, freshly cracked

For Phulka:

• 2 cups Wheat flour
• Water as required
• 1 tbsp Oil
• Ghee as required

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Instructions of Aloo Kali Mirch

Step 1: Prepare the Potatoes

Boil the potatoes until they are tender but not mushy. Let them cool down a bit, then peel the skin carefully. Cut the peeled potatoes into medium-sized cubes and keep them aside.

 

Step 2: Make the Masala Base

Heat 1 tablespoon of oil in a kadhai or deep pan over medium heat. Add the chopped onions and sauté until they turn golden brown. Next, add the fresh tomato puree and cook it well. Keep cooking until the oil starts to separate from the tomato mixture and the raw smell goes away.

 

Step 3: Season the Gravy

Add salt and freshly cracked black pepper to the tomato mixture. Then, add some water as needed to make a thin, light curry gravy. Let the gravy simmer on low heat for a few minutes to blend the flavors well.

 

Step 4: Cook the Potatoes in Gravy

Add the cubed boiled potatoes gently into the gravy. Mix carefully so that the potatoes are coated with the masala but do not break. Cover the pan and cook on low flame for a few more minutes to let the flavors soak in.

 

Step 5: Finish and Garnish

Once cooked, add chopped fresh coriander and mix gently. Turn off the heat and let the dish rest covered for 5 minutes. Just before serving, sprinkle a little more freshly cracked black pepper on top for extra flavor.

 

Step 6: Prepare the Phulkas

Make the dough: In a large bowl, mix wheat flour with water and knead into a soft, smooth dough. Add a little oil and knead again. Cover the dough and let it rest for 20–30 minutes.

Roll the phulkas: Divide the dough into equal small balls. Roll each ball into a thin, round disc using a rolling pin.

Cook the phulkas: Heat a flat pan (tawa) on medium-high flame. Place a rolled phulka on the hot pan. When small bubbles appear, flip it. Cook the other side, then flip again and gently press with a spatula to help it puff up. Remove from the pan and brush with ghee while hot.

 

To Serve

Serve the hot Aloo Kali Mirch in a bowl. Garnish with chopped coriander and a pinch of freshly cracked black pepper. Pair it with warm, soft phulkas brushed with ghee for a comforting and delicious meal.

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About the Aloo Kali Mirch Recipe

This recipe is very simple and uses very few ingredients. The main flavors come from fresh black pepper that we crush ourselves. We do not use the store-bought black pepper powder because it loses its aroma and taste quickly. Roasting the peppercorns and crushing them fresh gives a very good flavor.

The tomato puree is cooked until it releases its oil, which makes the gravy tasty. There is no turmeric, no hing, no green chili, and no ginger in this recipe. It is just salt, fresh coriander, and black pepper.

Amrita’s way of making this dish keeps it light and healthy. It goes very well with soft rotis or phulkas. Adding fresh coriander on top makes the dish more fresh and nice. This is a quick and easy recipe that you can make any time.

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Cooking Tips for Aloo Kali Mirch

Use fresh black peppercorns and roast them a little before crushing. This gives the best flavor.

Boil the potatoes well and peel them while they are still hot. It makes peeling easier and the potatoes taste better.

Cook the tomato puree until it releases oil. This step makes the gravy more flavorful.

Knead the dough for rotis well and add a little oil at the end. This helps the rotis stay soft and not stick to your hands.

Always add fresh coriander on top at the end. It adds a fresh taste to the dish.

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Pairing Guide for Aloo Kali Mirch

This dish tastes best with soft homemade rotis or phulkas. The soft rotis go very well with the peppery potato gravy.

You can also have it with plain yogurt or cucumber raita. These cool down the mild heat from the black pepper.

For drinks, try buttermilk or a light herbal tea. These drinks balance the warm flavor of the black pepper nicely.

This meal is perfect for a light lunch or dinner, especially in summer.

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Frequently Asked Questions about Aloo Kali Mirch

1. What is Aloo Kali Mirch?

Aloo Kali Mirch is a simple potato dish made with boiled potatoes, fresh tomato puree, salt, and freshly crushed black pepper. It is light and tasty.

2. How do you use black pepper in Aloo Kali Mirch?

We roast whole black peppercorns and then crush them fresh. This gives a strong and fresh black pepper flavor to the dish.

3. Can I use store-bought black pepper powder?

It is better to use fresh crushed black peppercorns. Store-bought powder does not have as good smell and taste.

4. Is Aloo Kali Mirch spicy?

The dish is mildly spicy because of the black pepper. It is not very hot or strong.

5. What goes well with Aloo Kali Mirch?

Soft rotis or phulkas are the best side. You can also serve it with yogurt or cucumber raita.

6. Is Aloo Kali Mirch good for summer?

Yes, it is very light and easy to digest, so it is perfect for summer days.

7. How do you make the tomato puree for this dish?

Use fresh tomatoes, blend them, and cook the puree until it starts to release oil.

8. Can I add other spices?

No, this recipe is special because it uses only salt and black pepper. No other spices are needed.

9. How should I store leftovers?

Keep leftovers in the fridge in a closed container and eat within 1-2 days. Heat it gently before eating.

10. Is Aloo Kali Mirch vegan?

Yes, it is vegan because it uses no dairy or animal products. Just oil and fresh ingredients.

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