Aloo Tikki, Chana Masala, Aloo Palak, Pilau Rice, Naan Recipe

Boil and mash potatoes

Place the peeled and cut potatoes in a saucepan, cover with cold water, add 0.5 tsp salt and bring to a boil. Simmer until very tender, about 15–20 minutes. Drain thoroughly and return to the hot pan for 1–2 minutes to dry out. Mash until smooth and allow to cool slightly.

Mix filling

In a bowl combine the mashed potatoes, green peas (if using), chopped onion, green chili, cilantro, garam masala, ground cumin, chat masala, remaining salt, and cornstarch or besan. Mix until the mixture holds together. Adjust seasoning to taste.

Shape and fry

Divide the mixture into 8 equal portions. Shape each into a 1–1.5 cm thick round patty. Heat 2 tbs oil in a large nonstick skillet over medium heat. Fry tikkis in batches, about 3–4 minutes per side, until golden brown and crisp. Add more oil as needed. Drain on paper towels and keep warm.

Prepare base

Heat 2 tbs oil in a medium saucepan over medium heat. Add the bay leaf and sauté the chopped onion until soft and beginning to brown, about 6–8 minutes. Add ginger-garlic paste and slit green chili and cook 1 minute until fragrant.

Spice and tomato

Stir in ground coriander, ground cumin, turmeric, red chili powder and cook for 30 seconds. Add the tomato puree, reduce heat to low, and simmer, stirring occasionally, until the oil starts to separate from the masala, about 8–10 minutes.

Combine chickpeas

Add the drained chickpeas, chana masala or amchur, salt and 250 ml water. Bring to a gentle simmer, cover and cook 10–12 minutes to let the chickpeas absorb the flavors. If thicker gravy is desired, mash a few chickpeas against the side of the pan and stir. Finish with chopped cilantro.

Par-cook potatoes

In a medium pot, add cubed potatoes, cover with water, add a pinch of salt and simmer until just fork-tender, about 8–10 minutes. Drain and set aside.

Cook aromatics

Heat 1.5 tbs oil or ghee in a wide skillet over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds.

Combine spinach and potatoes

Add the par-cooked potatoes to the pan along with turmeric, ground cumin, red chili powder and salt. Toss to coat and cook 2–3 minutes. Add the spinach in batches, stirring until wilted and combined. Cover and cook 3–4 minutes until potatoes are fully tender and spinach is cooked through. Stir in lemon juice if using and adjust salt.

Toast spices and cook rice

In a medium saucepan heat 1 tbs oil or ghee over medium heat. Add the bay leaf, cardamom, cloves and cinnamon and toast for 30 seconds until aromatic. Add the rinsed rice and stir for 1 minute to coat the grains. Pour in 600 ml water or light stock and 0.75 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 12–14 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

Make dough

In a large bowl combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Stir in yogurt, oil and salt. Add the flour gradually and mix to form a soft dough. Knead for 6–8 minutes until smooth and elastic. Cover and let rise in a warm place 45–60 minutes until puffy.

Shape and cook

Divide dough into 6 equal balls and let rest 10 minutes. On a lightly floured surface, roll each ball into an oval or teardrop about 5 mm thick. For stovetop naan: heat a heavy skillet or cast-iron pan over high heat until smoking hot. Cook each naan 1–2 minutes until bubbles form, then flip and cook another 1–2 minutes, pressing edges with a spatula so it cooks evenly. For oven: preheat broiler to high, place rolled naans on a hot baking sheet and broil 1–2 minutes per side until charred spots appear. Brush hot naan with melted butter or oil and, if using, sprinkle minced garlic on top while still warm.

Divide pilau rice among 4 plates. Place 2 aloo tikkis per plate alongside a generous scoop of chana masala and a helping of aloo palak. Serve warm naan on the side. Optionally garnish with extra cilantro, lemon wedges and a drizzle of yogurt or chutney.