Monday, 10 July 2017

Parmal Alu #sikandalouscuisine

Earlier we would deep fry alus and parmal while making this dish . Now with my weighing scales protesting loudly I have toned down on the deep fry part and this is how we now cook this Punju favourite - I must add , I prefer this way . I also like parmals to be more than alus here.This recipe still calls for a bit extra oil.

​200 Grams Potatoes - Cut in fingers.
300 Grams Parmal - Scrape , discard tough seeds and cut like potatoes.
1/2 Teaspoon Jeera.
​1/2 Teaspoon ​
A Pinch of Hing.
1 Teaspoon Kasoori Methi.​
4 Tablespoons Mustard Oil.

Make a paste of the ingredients mentioned below by adding some water - set aside.​

1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Dhania Powder.
Chili Powder
​ To Taste.​

​1 Teaspoon ​
Jeera Powder

​1. Heat mustard oil , add jeera and hing , as jeera colors tip in both alu and parmal also add salt and haldi , saute in a wok​ over medium high heat for 4-5 minutes and then reduce heat and cook covered. No water is added.
2. When potatoes are nearly done , with a spatula move everything to a side tilting the wok to bring as much oil in the center - where you then add the paste. Cook paste for 1-2 minutes , and then mix it all gently but well.
3. Increase heat , cook the vegetables uncovered till done , adding kasoori methi towards the end .

Atul Sikand
Founding Member ,Delhi Gourmet Club

DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #veebaasianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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