Monday, 8 February 2016

Khatte Aloo

Khatte Aloo 

1/2 kg Baby Potatoes boiled and peeled
1 cup Curd
1 tsp Ginger and Green chilli paste
Salt to taste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Dry Mango powder
1/2 tsp Garam Masala powder
Oil to fry
For Seasoning
1/2 tsp Fennel seeds
1 Red Dry Chilli broken into pieces
Pinch of Asafoetida
Few coriander leaves chopped for garnishing 

Take a wok, add oil to fry the potatoes. Let it heat, fry the potatoes till light brown in colour. Keep the potatoes on an absorbent paper to drain out the oil.  In a mixing bowl add the potatoes, curd, ginger - chilli paste, salt and rest of the spices. Mix it. Keep it aside for 30 minutes. Take a fresh wok, add 2 tbsp oil, add the seasoning, let it saute for a minute. Add the potatoes, stir, cover and cook till the oil starts to leave the spices. Garnish with coriander leaves, serve hot.

No comments:

Post a comment