Monday, 16 July 2012

Aloo Khaas

Aloo Khaas

A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish.

Serves 4.


3 tbsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp aniseeds (vilayati saunf)
1/4 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup thinly sliced onions
1/4 tsp turmeric powder (haldi)
3 whole dry kashmiri red chillies, broken into pieces
2 cups potatoes, cut into 6 mm. (¼") thick roundels
Salt to taste
1/2 tsp chaat masala
2 tsp finely chopped coriander (dhania) for the garnish

Preparation Method:

Heat the ghee in a kadhai, add the cumin seeds, aniseeds, nigella seeds and fenugreek seeds.
When the seeds crackle, add the ginger-garlic paste and sauté for 2 minutes.
Add the onions and sauté till they turn golden brown.
Add the turmeric powder, red chillies and potatoes and mix well.
Cover with a lid and cook for 7 to 8 minutes till the potatoes are cooked.
Add the salt and chaat masala and mix well.
Serve hot garnished with coriander.

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