| Prep: 40 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 8.5g | 1.2g | 26g |
| sugars | fibre | protein | salt |
| 3g | 3.5g | 5g | 0.6g |
Growing up in the heart of the Rocky Mountains, I was always surrounded by the bountiful beauty of nature and her rich cornucopia of world-class game meats and trout. But when I stumbled upon this fruit-based recipe for Kokam Aloo Subzi, a tangy potato curry using kokam seeds as the key ingredient, I fell in love all over again with the diverse flavors nature has to offer.
A Flavorful Journey
This recipe for Kokam Aloo Subzi has brought me on an enticing, flavorful journey from the comfort of my own kitchen. The potato and Kokam seeds combination brings about a delightful dance of tanginess and comfort food that surprises your taste buds. It’s new and exciting, yet comfortingly familiar, much like my adventurous experiences in the great outdoors.
Healthful Indulgence
What I enjoy most about this recipe is how it balances indulgent flavor with wholesome ingredients. Kokam seeds are not just a flavor powerhouse, but a treasure-trove of health benefits. They are known to promote digestive health, alleviate inflammation, and are abundant in antioxidants. Combining these with the humble yet nutrient-dense potato creates a curry that tantalises your tastebuds while nourishing your body.
Perfect Pairings
Kokam Aloo Subzi pairs beautifully with a variety of dishes. It goes perfectly well with warm bread or plain Basmati rice, to balance its tangy, spiced palate. And for those looking for an international cuisine experience, try pairing it with South African Bobotie or Mexican Pollo Asado. Both these dishes, with their bountiful flavors and textures, make for perfectly well-rounded meals. Here’s a recipe for Bobotie and one for Pollo Asado if you need some inspiration.
Whether you’re looking for a heartwarming comfort food, a healthful indulgence, or just a new recipe to add to your repertoire, Kokam Aloo Subzi is the vibrant, versatile dish you never knew you needed.
What You’ll Need
- 2 cups of cubed Potatoes
- 2 tablespoons of Vegetable Oil
- 1 teaspoon of Mustard Seeds
- 1 teaspoon of Cumin Seeds
- 12-15 Kokam Seeds, soaked in 1 cup of warm water for 30 minutes
- 1 large Onion, finely chopped
- 1 teaspoon of Ginger-Garlic Paste
- 2 Green chilies, finely chopped
- 1/2 teaspoon of Turmeric Powder
- 1 teaspoon of Garam Masala
- 1.5 teaspoons of Red Chilli Powder
- 2 teaspoons of Coriander Powder
- Salt, to taste
- 1 cup of Water
- 1 tablespoon of chopped fresh Cilantro for garnishing
Method
Step One
Start by preparing the potatoes. Peel and chop the potatoes into cubes. Keep them immersed in cold water until needed to prevent them from turning brown.
Step Two
Soak the kokam seeds in warm water for about 30 minutes. After the soaking time, strain the seeds and keep the water. This water will be used later in the recipe.
Step Three
In a large pan, heat the vegetable oil over medium heat. Once the oil is heated, add the mustard seeds and cumin seeds and let them splutter.
Step Four
Add the finely chopped onions to the pan and sauté until they turn translucent. Then add the ginger-garlic paste and chopped green chilies and cook for another minute until the raw smell goes away.
Step Five
Drain the potatoes and add them to the pan. Stir well to combine with onion and spices. Add the turmeric powder, garam masala, red chilli powder, and coriander powder. Mix well to ensure all the potatoes are coated with the spices.
Step Six
Pour in the water kept aside from soaking the kokam seeds. Add salt as per taste, cover the pan and let it simmer until the potatoes are fully cooked and tender.
Step Seven
If the curry is too thick, you can add some more water. Adjust the seasonings if required.
Step Eight
Once the potatoes are cooked and the curry has reached your desired consistency, remove the pan from heat. Sprinkle over the chopped fresh cilantro for garnishing before serving.
Step Nine
Your tangy Kokam Aloo Subzi is now ready to be served. Enjoy it with hot rotis or rice.
