Aloo Masala

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a large kadai and fry the cumin, fennel and asafoetida.
2. Add the chopped onion and fry until golden brown.
3. Stir in the turmeric, chilli powder, coriander powder and cumin powder and fry on low heat.
4. Add the cubed potatoes and ½ tsp salt and fry on low heat.
5. Add 2 tbsp water, cover and cook until the potato is nearly cooked.
6. Add the chopped tomato and fry for one minute.
7. Add 400 g eggplant and ¼ tsp salt and mix gently until the spices are well combined.
8. Cover and cook until the eggplant is cooked through.
9. Finish with the chopped coriander and serve with roti.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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