Pahadi-Style Aloo Ke Gutke

Von Your Food Lab · 30 Min.

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Zubereitung

1. Cut the cold boiled potatoes in half, then into small dice. Pahadi or low-sugar potatoes work best.
2. Heat mustard oil in a cast iron kadhai until it smokes. Add the diced potatoes and fry on medium-high, stirring, until lightly golden outside. This step is optional. Transfer to a bowl.
3. In the same kadhai, heat the fresh mustard oil well. Add jakhiya, asafoetida and dry red chillies and let them crackle.
4. Add the coarse paste and stir. Add turmeric, Kashmiri red chilli powder, cumin powder and a splash of hot water.
5. Cook the masala until the raw smell fades and the oil starts to separate again.
6. Add salt, then the fried potatoes. Mix so every piece is coated, and cook on medium-high until the potatoes are coated with the masala.
7. Garnish with the chopped fresh coriander and serve hot.

Zusammengefasst aus dem Video von Your Food Lab. Schau es dir für die Details an.

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