spicy Hyderabadi Aloo Masala

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Heat the oil in a handi. When hot, add the black cardamom, dried Kashmiri chillies, cloves and cumin seeds and let them splutter well.
2. Add the sliced onions and salt, and sauté for 2 to 3 minutes until translucent.
3. Add the halved potatoes, salt, turmeric powder and degi red chilli powder, plus another pinch of salt. Cook for one minute.
4. Add the water and ginger garlic paste, cover with a lid and cook for 7 to 8 minutes until the potatoes are 80% cooked.
5. Add the coriander powder, tamarind water, the prepared peanut-sesame paste and the 2 to 3 tablespoons of water, and let it cook well.
6. Stir in the chopped coriander stems, jaggery, sugar and ghee, and mix well.
7. Transfer to a serving dish and garnish with a coriander sprig. Serve hot with roti.
8. For the peanut paste: roast the peanuts with salt for 2 to 3 minutes, add the white sesame seeds and roast for one more minute. Grind coarsely in a mixer grinder and set aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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