Sada aloo or stewed potatoes was a favorite growing up back in Trinidad. With such simple basic pantry ingredients, I can see why it was so easy to put together. I am sure this dish saved dinners many a times for my mom.
Nowadays, I make sada aloo for my family and they too enjoy its flavor and simplicity. It also helps to have a simple recipe on hand when all those potatoes in my pantry are beginning to grow.
Every time I make sada aloo I call my mom to ask her for the method and ingredients. I decided that I needed to put it on paper for once and for all. Luckily, you too now have access to this delicious recipe with her secret technique. She allows the potato to cook in its own steam and then add water only at the end if sauce is needed. This way, the flavor of the potatoes are highlighted and not watered down.
This delicious dish is great for breakfast lunch or dinner with sada roti, dosti roti, paratha roti or dhalpuri roti.
Other favorite aloo recipes include fry aloo, curry aloo, aloo choka, aloo roti, aloo pie, channa and aloo, curry baigan and aloo, curry goat and aloo, curry shrimp and aloo, curry chicken and aloo.
Sada Aloo with Tomatoes
Ingredients
- 2 lbs potatoes peeled and sliced
- 1/2 cup extra virgin olive oil
- 1 tsp whole cumin seeds
- 1/2 onion chopped
- 6 cloves garlic crushed
- Hot pepper chopped, to taste
- 2 plum tomatoes chopped
- 2 tsp Himalayan salt
Instructions
- Peel, rinse & slice potatoes.
- Heat oil in a medium pot over medium heat.
- Add cumin seeds and cook until golden brown, about 1 minute.
- Add onion, garlic and hot pepper and cook until the onion is translucent and the oil becomes aromatic.
- Add potatoes, tomatoes, salt and stir for 3 minutes until it begins to stick.
- Cover pot, reduce heat to low and cook for 20 mins. Stir every 5-7 mins to ensure that it is not sticking. Allow the water from the cover to fall back into the pot to help with the steaming process.
- Once the potatoes are tender, add 1-2 cups water (optional to create a sauce) and enough salt. Keep in mind it will still thicken as it cools.
