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Saturday, 13 July 2013
Poori Wale Alu
500 Grams Potatoes
1 large Onion - Minced. 2 Tomatoes - Chopped Fine. 1 Teaspoon Ginger Paste. 1.5 Teaspoons Garlic Paste. Curry Putta. 1 Teaspoon Mustard Seeds ( Black ones ). 1/2 Teaspoon Freshly Roasted Fennel Powder. 1/2 Teaspoon Freshly Roasted Black pepper - Powdered. Haldi Salt. Chili Powder ( Fresh green - your choice ). Hing.
Heat ghee/oil , when hot add the mustard seeds . When they stop
spluttering ( 20 seconds ? ) add hing onions and curry leaves. When
onions just about begin to change color add haldi ,fennel & pepper
powder , cook 1 minute and add ginger , garlic , salt , chilies and
tomatoes . Cook over low heat till oil separates. Now add the boiled
potatoes , bhuno in the masala for 5-7 minutes and gradually add the
desired amount of hot water to make a gravy of your choice .
pinch of Kasoori Methi tastes great here - in which case add when you
add the potatoes to the masala .Some kitchens like to add amchoor /
lemon juice for that tangy taste , which please do at the end .OR half a
teaspoon of mango pickle masala tastes great too .Add fresh dhania
leaves ...Tweak and bring on some nice hot poories or muchri rotis like I
did ! Sikandalous Cuisine https://www.facebook.com/groups/325180622895/