Aloos are the perfect vegetable to define Indian culture. Loved by all, old and young, there are endless ways you can prepare this simple spud! Aloos by themselves are fat free, gluten free, suitable for a multitude of special diets, and are also rich in potassium and fibre. They’re a go-to and safe option every single time, because who doesn’t like aloo? Popular among special vrat diets, Indians have come up with a tonne of different methods to cook aloo. It not only works well on its own, but it also adds a hundred points to any other vegetable and makes a winning dish. Pair it gobi, methi, mattar, brinjals, or whatever else you like, and the chances are that your dish will be a success! They don’t take very long to prepare, and even if you have nothing else on hand, you can manage to prepare a hearty meal just with aloos on their own. Whether you fancy fries, baked potatoes, or mash, aloos come to the rescue every single time! Despite not being native to India, they are now a staple in the nation’s daily diet, and we wouldn’t have it any other way.