Empty My Fridge
Achari Aloo Katli Ramadan Special
Ingredients
- Aloo650 g
- Sarson ka Tel¼ cups
- Rai½ tsp
- Zeera1 tsp
- Saunf crushed½ tsp
- Curry10–15
- Adrak Lehsan crushed½ tbsp
- Kashmiri Lal Mirch powder 1 & ½ tsp
- Sabut Dhania roasted and crushed1 tsp
- Onion seed½ tsp
- Lal Mirch crushed1 tsp
- Saltto taste
- Turmeric · powder¼ tsp
- Yoghurt¼ cups
- Pyaz sliced1
- Hari Mirch3–4
- Hara Dhania fine chopped handful
- Fenugreek1 tsp
Instructions
- Peel the potatoes, cut them into slices, soak them in tap water for 10 minutes, then drain.
- Heat the mustard oil in a wok.
- Add the mustard seeds, cumin, fennel seeds and curry leaves, and fry for 1 to 2 minutes.
- Add the crushed ginger and garlic and cook for 30 seconds.
- Add the drained potatoes and cook on medium heat for 3 to 4 minutes, stirring while frying.
- Cover and cook on low heat for 4 to 5 minutes.
- Uncover and stir.
- Add the Kashmiri chilli powder, roasted crushed coriander, nigella seeds, crushed red chilli, pink salt, turmeric and yogurt. Mix well over low heat.
- Add the water and onion slices and mix well. Add the green chillies and fresh coriander, stir, then cover and cook on low heat for 8 to 10 minutes.
- Turn off the heat and stir in the fenugreek leaves and fresh coriander.
- Transfer to a serving dish, garnish with fresh coriander and serve with paratha.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.