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Alighari Aloo Potato
By : PallaviMethod
Heat oil in a pan. When hot, splutter jeera seeds in it. Then reduce the heat to medium and add coriander, turmeric and paprika powder.
Stir for 02 minutes, add asfoetida powder and after a minute add ginger-garlic paste & cumin powder.
Stir for another 04 minutes. Add potatoes and tomato paste to the pan. After stirring and mixing together for 02 minutes, add 1/2 cup water and salt to taste. Keep it simmering on the pan for 05 minutes. Turn off the heat and garnish with coriander leaves (optional) before serving.
(Serves about 4 people as an entree with rice/chapati)
Ingredients:
Aloo (Potato) medium sized : 06 (boiled, peeled and cut)
Tomato paste : 2 tsp.
Hing (asfoetida) : 3 pinch
Dhania (coriander powder) : 2 full tsp.
Lal mirch (paparika) powder : 3 full tsp.
Haldi (turmeric powder) : 1 pinch
Ginger-garlic paste : 3 tsp.
Cumin seeds(jeera) : 1 tsp.
Cumin powder : 1/2 tsp. (optional)
Cooking Oil : 2 tsp.
Salt to taste
Aloo (Potato) medium sized : 06 (boiled, peeled and cut)
Tomato paste : 2 tsp.
Hing (asfoetida) : 3 pinch
Dhania (coriander powder) : 2 full tsp.
Lal mirch (paparika) powder : 3 full tsp.
Haldi (turmeric powder) : 1 pinch
Ginger-garlic paste : 3 tsp.
Cumin seeds(jeera) : 1 tsp.
Cumin powder : 1/2 tsp. (optional)
Cooking Oil : 2 tsp.
Salt to taste
