Masaledaar Khatte Aloo

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Ingredients:

1/2 tsp mustard seeds

2 tsp jeera/cumin seeds

2 tsp saunf/fennel seeds

4 potatoes

2-3 green chillies juliennes

2 medium onions finely chopped

3 big tomatoes

3 tsp ginger-garlic paste

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1/2 tsp haldi

1/3 cup water

Salt as per taste

3 tbsp Oil

2-3 tbsp lemon juice

chopped coriander leaves

ginger juliennes


Recipe:

1. Dry Roast mustard, jeera and saunf seeds. Grind the powder together.

2. Peel and dice the potatoes into medium cubes. 

3. Roughly chop the tomatoes and grind them to smooth puree.

4. Take a kadai and heat the oil. Later shallow fry the potatoes till golden brown. Remove and keep it aside.

5. In the same oil, add chopped green chillies and onions and saute till they are soft and translucent.

6. Then add ginger-garlic paste and saute well, till the raw smell goes off.

7. Now add the tomato puree and mix well. Cover and cook for more 2 mins.

8. Now add haldi, chilli powder to the gravy mixture. Mix well.

9. Add the fried potatoes to the gravy and mix well. Till the potatoes are coated well.

10. To this add water and salt. Mix well.Cover and cook for more 5 mins.

11. Switch off the flame and let it cool for sometime.

12. Finally add lemon juice and chopped coriander leaves.

13. Masaledaar Khatte Aloo is ready to serve with hot phulkas. Garnish with chilli and ginger julienne.

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