Empty My Fridge
Pahadi-Style Aloo Ke Gutke
Ingredientes
- Cilantroa handful
- Ginger2 polegadas
- Chili pepper3 nos
- Coriander seed1 colher de sopa
- Cumin · powder1 ½ colher de chá
- Mustard oil2–3 colheres de sopa + 1 colher de sopa
- Potato
- Jakhya½ colher de chá
- Asafoetida¼ colher de chá
- Dried chili2 nos
- Cúrcuma · powder¼ colher de chá
- Chili powder½ colher de chá
- Salta gosto
Modo de preparo
- Cut the cold boiled potatoes in half, then into small dice. Pahadi or low-sugar potatoes work best.
- 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.
- In the same kadhai, heat the fresh mustard oil well. Add jakhiya, asafoetida and dry red chillies and let them crackle.
- Add the coarse paste and stir. Add turmeric, Kashmiri red chilli powder, cumin powder and a splash of hot water.
- Cook the masala until the raw smell fades and the oil starts to separate again.
- 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.
- Garnish with the chopped fresh coriander and serve hot.
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