Heeng-wale aloo


A quick stir-fried potato dish for dinner. Especially when you are running short of time.

Heeng-wale aloo


2-3 persons

You Will Need:

  • Boiled and cubed – 3-4
  • Oil – 2-3 teaspoons
  • Heeng/Asafoetida – 1/4 teaspoon
  • Bengali Panchphoron – 1/2 teaspoon (Instead of 5, I use a 4 spice mix – fennel, cumin, fenugreek and onion seeds)
  • Green chilli – 1 or 2 as per taste, finely chopped
  • Turmeric – 1/4 teaspoon
  • Coriander powder – 2 teaspoon
  • Black Pepper – 1/2 teaspoon
  • Coriander leaves – 1/4 cup
  • Salt – As per taste


  • Heat the oil in a wok
  • Add in the heeng and the panchphoron
  • When a mild aroma spreads out, add in the potatoes, turmeric and coriander powder
  • Toss around the potatoes until the spices are well mixed
  • Add in the chopped green chillies and the coriander leaves.
  • When the outside of the potatoes have turned slightly brown and firm, add the salt and quickly take it off the fire.
  • Sprinkle the black pepper before serving


  • Add some lemon juice or dry mango powder for a tangy taste.

2 Responses to “Heeng-wale aloo”

  1. 1 Jyoti

    Nice! Will try these aloos. On heeng, you must mean 1 pinch, right?

    • 2 runa

      aii aii yaa! Thanks for the catch. I hope no one followed the earlier instructions.

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