How to make Aloo Hyderabadi -

Hyderabadi style potatoes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Coconut (नारियल)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

For more recipes related to Aloo Hyderabadi checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Saffron Pepper Paneer Chapati Masala Noodles Khichuri Singhada aur Hare Matar ki Subzi

Aloo Hyderabadi

Aloo Hyderabadi Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Hyderabadi Recipe

  • Potatoes 6 medium

  • Coconut scraped 1/4

  • Tomatoes 2 medium

  • Ginger 1 inch piece

  • Garlic 4 cloves

  • Fresh coriander leaves a few

  • Sesame seeds (til) 1 tablespoon

  • Coriander seeds 1 tablespoon

  • Whole dry red chillies 3-4

  • Onions 2 medium

  • Oil 2 tablespoons

  • Tamarind pulp 1 tablespoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon


Step 1

Peel potatoes, cut in to small dices and keep in water. Peel, wash and slice onions.

Step 2

Wash and chop tomatoes. Peel and wash ginger and garlic.Clean,wash and chop coriander leaves.

Step 3

Dry roast white sesame seeds, coriander seeds, whole red chillies and fresh coconut till coconut begins to change colour.

Step 4

Take off the heat, cool and the grind along with ginger and garlic to a fine paste.

Step 5

Heat oil, add sliced onions and sauté until light golden brown in colour. Stir in ground masala and sauté for further three to four minutes.

Step 6

Add chopped tomatoes and continue cooking until tomatoes are mixed well in the gravy. Reduce heat to medium, add potatoes and cook till almost done.

Step 7

Add tamarind pulp, salt and garam masala powder. Mix well and cook till done. Garnish with chopped coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.