Tuesday, 17 May 2011

Potato curry or aloo bhaaji

Potatoes- 4 large
Ginger paste-1 tspn
Onion – 1 large chopped
Turmeric powder – ½ tspn
Green chillies – 1 to 2 chopped
Cumin and mustard seeds – 1 tspn
Curry leaves- 5 to 10 leaves
Coriander –to garnish
Salt to taste
Oil 3 tbspn (more oil taste better)

Preparation method:
  • Pressure cook the potatoes and remove the skin and cut into small cubes. Or u can boil the potatoes as u like.
  • Heat oil in a frying pan. Add cumin and musterd seed and allow them to splutter.
  • Now add ginger paste, this will bring nice flavor.
  • Now add onion and curry leave and green chillies and fry till onion is golden brown.
  • Add turmeric powder and salt. Mix well.
  • Add potatoes and mix well.
  • Garnish with coriander.
Serving Suggestions:
Serve hot with dosa, chapatti or puri.

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Whiteley,Fareham, Hampshire, United Kingdom