Monday, 12 October 2015

Pudina Dhaniawale Aloo Katli

Pudina Dhaniawale Aloo Katli - Tanushree Aich
Thoroughly rinse the skin of medium round potatoes to take of all mud n dirt
Now cut the potato with the skin in roundels not too thick or too thin ( u may choose to skin the potato & cut too but keeping the skin on prevents breakage & helps the potatoes to retain shape during stirring )
If the potato is huge cut the roundels into semi circles like i have.
Smear turmeric pwdr & salt on the potatoes
In a deep kadhai take some oil, drop in the potatoes & shallow fry till lightly browned n cooked
Since the potatoes are sliced it doesnt take too long
Drain on a kitchen towel, keep aside
In the same wok add a little more oil, add cumin seeds
Once they splutter add a pinch asafetida
Add in some ginger green chilly paste, saute till rawness goes
Now add in roughly chopped mint & coriander leaves more of coriander & less mint (mint has a strong flavour so little will suffice)
When they wilt add the potatoes, give a quick stir
Add in spice pwdrs - kashmiri chilly, cumin-coriander pwdrs
Adjust salt , stir well & sprinkle some water with hands so that the masalas coat the potatoes well
Cook covered for a min, lastly sprinkle some lime juice or amchur powder & switch off flame
Enjoy hot with rotis or rice

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