Preparation time: 15 minutes
Cooking time: 30-35 minutes
Makes 4-5 servings
Ingredients:4 potatoes (Aloo)
2 tbsp bengal gram flour (besan)
1 tbsp ginger-garlic paste
2-3 green chillies chopped
2 onions thinly chopped
2-3 tomatoes coarsely chopped
1/2 tsp cumin powder
1/2 tsp Anardana Powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
A pinch of ajwain
A pinch of baking soda
1/4 tsp dry mango powder
1 tbsp fresh coriander leaves chopped
1 tbsp ghee
Oil for frying
Salt to taste
How to make :
1.Peel the potatoes and cut into long strips/pieces.
2.Combine the besan, salt, cumin powder, ajwain, anardana powder, red chilli powder, turmeric powder, coriander powder, baking soda and 1/2 tsp of ghee.
3.Gradually add water and make a thick batter.
4.Marinate all the pieces of potatoes into the batter.
5.Keep the marinated potatoes aside for about half an hour.
6.Heat sufficient oil in a big pan.
7.Deep fry the aloo until little browned.
8.Drain on oil absorbent paper and set aside.
9.Melt the remaining ghee in a non-stick pan.
10.Fry the chopped onion until translucent.
11.Add chopped green chillies, tomatoes and remaining ingredients.
12.Mix and cover the pan.
13.Leave to cook for about 6-7 minutes on low flame until gravy thickens.
14.Add fried potatoes and toss well.
15.Cook for 3-4 more minutes and garnish with chopped coriander.
16.Serve hot with roti, naan or paratha.
Chef Tips:
1.Another way to make this delicious Punjabi delicacy is you can boil the potatoes, mash and mix with gram flour and spices, fry and then dip in the gravy.
2.You may dollop the dish with butter just before serving.
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