Air fryer recipe · Sides
Sarson Aloo Wedges
Baby potatoes tossed in pungent mustard and the green warmth of a sarson da saag winter.
- 25 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 235kcal
- 3.5 gprotein
- 35.7 gcarbs
- 9.5 gfat
- 3.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes, halved500 g
- Mustard oil2 tbsp
- Crushed sarson (mustard) seeds1.5 tsp
- Garlic-ginger paste1 tbsp
- Chopped sarson greens1/2 cup
- Red chilli powder1 tsp
Method
Par-boil the potatoes
Boil the halved baby potatoes in salted water until just fork-tender, then drain well. Letting the steam escape for a couple of minutes keeps the surface dry so it crisps later.
Smoke the mustard oil
Heat the mustard oil until it just begins to smoke, then cool it slightly. This tames the raw sharpness while keeping the signature pungency that defines Punjabi sarson cooking.
Make the green coat
Blend the chopped sarson greens with garlic-ginger paste, crushed mustard seeds, chilli powder and salt into a thick paste. Whisk in the warm mustard oil to loosen it into a clingy marinade.
Coat thoroughly
Toss the potatoes in the green paste until every cut face is covered. Let them sit for ten minutes so the mustard and greens soak into the soft flesh.
Air-fry till blistered
Spread the potatoes cut-side down and air-fry at 200C for 16 minutes, shaking the basket twice. They are done when the edges are blistered and the green coat clings as a roasted crust.
