Thursday, 1 September 2011

potato stir fry

aloo ki katali Aaloo Ke Qatlay

Ingredients
Potatoes (medium) 250 gm
Dhania seeds (roasted) 1tbs
Zeera (roasted) 1 tsp
Sonth (powdered dried ginger) 1tsp
Dried anardana 1 tbsp
Red chillies (shredded after roasting) two
Green chillies (chopped, optional) two
Mustard oil
(or any other preferred cooking medium) 2 tbsp
A small pinch of hing
A large sprig of fresh dhania
Salt to taste
Method
Wash the potatoes and slice into thin rounds. Heat oil in a frying pan and when smoking, add hing. Follow with other coarsely pounded spices immediately. Add potatoes, anardana, chillies, along with salt. Stir well. Lower the heat and cover to cook for about five to seven minutes. Sprinkle with a little water to avoid sticking to the bottom or scalding. Garnish with fresh dhania.

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