Friday, 29 August 2014

Sikandalous Potli Masala Wale Alu


Adapted from the chicken version , this is a lovely vegetarian option.Here we don't use ghee but use Mustard Oil.
Sikandalous Potli Masala is a delicious spice mix , versatile and keeps forever though it tastes best when made fresh.You don't roast the whole spice in advance.Adjust pepper and chilies.Do not grind fine , just pound the masala to break as seen in the pic.This masala I also add halfway through cooking as I don't like to burn it out in hot oil.


1/2 Teaspoon Black Peppercorns.
1 Teaspoon Sauf.
1 Teaspoon Dhania Seeds.
1 Teaspoon Jeera.
2-3 Green Ilachi.
2-3 Laung.
4-5 Dried Red Chilies
300 Grams Baby Potatoes - Peel , and rub a mixture of 1/2 Teaspoon Grated Ginger &1. teaspoon Garlic Paste.Set aside for 20 minutes.
2 Tablespoons Hung Curd ( For version 2 )
Curry Leaves.
Dried Red Chilies.

In a wok heat up 2 tablespoons Mustard Oil ,remove from heat and add curry leaves and whole chilies to taste. After 10 seconds add the boiled potatoes and over high heat stir fry for 4-5 minutes , then add salt and 1.5 to 2  teaspoons of Sikandalous Potli Masala , mix well , cover and cook over low heat for another 6-7 minutes till done.

The recipe can end here - or mix hung curd in 100 ml water , stir into the cooked potatoes and over medium high heat finish the cooking covered - 2 minutes , all the liquid would have evaporated and these potatoes will be coated with the curd mix.I like this version better.

I often skewer 2 pieces on a toothpick and serve then up with drinks.This is a delicious simple and spicy recipe .



Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

1 comment:

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