Wednesday, 7 September 2016

Station Wale Alu #sikandalouscuisine


250 Grams Potatoes - Unpeeled ,and cubed .You can use boiled or uncooked , only cooking time will vary .

2 Tomatoes - Pureed.
1 Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1/2 Teaspoon Jeera.
1/2 Teaspoon Roasted Jeera Powder.
1/2 Teaspoon Freshly Crushed Black Pepper.
1 Heaped Teaspoon Kashmiri Red Chili Powder ( Color )
Haldi
Salt.
Chili Powder ( Fresh green - your choice ).
Hing.

Heat ghee/oil , when hot add jeera seeds ,when they stop spluttering add hing ,haldi , red chile powder and pepper powder , cook 15-20 seconds and add ginger , garlic , salt and tomatoes . Cook over low heat till oil separates. Now add 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 , cooking till potatoes are done, stir in jeera powder.Mash some potatoes , bring to a boil and take off the heat .

Some vendors 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.Boiled potatoes can also be used.

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