½ kilogram of medium Potatoes (Aaloo)
2 bunches of Spring Onions (Aalay Pyaz) (finely chopped)
2 small Whole Red Chillies (Lal Mirch) (or to taste)
4 tsp. of Coriander Seeds (Saabut Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
5 tbsp. of Cooking Oil
- Peel potatoes, wash and cut each potato in four pieces.
- Heat oil in a karhai or medium pot, add spring onions and fry to golden brown. Add red chillies, salt, coriander seeds, turmeric powder, and red chilli powder; mix. Fry for 2-3 minutes by adding a little water if necessary (to prevent burning).
- Add potatoes, mix and cover pot and let cook on low heat until potatoes are done and tender. When potatoes are done, fry for about 2 minutes and remove from heat and serve.
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