Aloo 65


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Potatoes ½ kg / 1 lb
Green chilies Whole 7
Cooking oil Enough for deep frying
Curry leaves 6 twigs (kaadi) / 60 leaves
Cilantro / Kothmir / Hara Dhanya 1/2 Small bunch / 10 twigs
Mint leaves / Pudina 1/2 Small bunch / 10 twigs
Yogurt (Curd) 25 gms
Edible Orange Red Colour 2-3 pinches
Ustad Banne Nawab’s Hyderabadi Aloo 65 Masala 1 Packet


  1. Peel Potato skins and dice them into small cubes.
  2. In a bowl mix Potato cubes with entire masala of pouch # 1 making sure they are coated thoroughly.
  3. In a kadai (wok), heat enough oil for deep frying.
  4. Deep fry the Potato cubes on high flame till golden brown. Remove and allow pieces to cool down.
  5. Whip yogurt (curd) thoroughly, add orange red color, mix well and keep aside.
  6. Mix ingredients of pouch # 2, Cilantro / Kothmir / Hara dhanya, Mint Leaves / Pudina in 125 ml / Half glass of water thoroughly and keep aside.
  7. Transfer oil left over after frying into a bowl leaving only 3 tablespoons in the kadai (wok), heat it, add green chilies, fry for 30 to 60 seconds, add curry leaves and let them splutter for 10 to 20 seconds, add the yogurt/curd and fry for about 1 to 2 minutes.
  8. Now add the entire fried Alu pieces, mix thoroughly and sauté for another one to two minutes and then add the paste of pouch No 2, mix thoroughly and on high flame stir fry vigorously and continuously till water is completely absorbed. Make sure Masala does not stick to bottom of Wok (Kadai). Remove and serve hot.

Additional information

Weight 112 g

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