Simple, yummy and quick to prepare. There are hundreds of variations of potatoes, and each as delicious as the other. This one goes well with rotis, stuffed in samosas, or as a side dish with rice.
Potatoes - 4
Onions - 2
Green chilis - 3
Peas - 1/2 cup
Jeera powder - 1 tbsp
Ginger Garlic paste - 1 tbsp
Chili powder - 1 tsp
Garam masala - 1 tsp
Turmeric - 1 tsp
Salt - to taste
Sha jeera - 1 tsp
Amchur powder - 1 tsp
Oil - 1 to 2 tbsp
Cinnamon - 1 inch piece
Cardamom and cloves - 2 each
Cilantro - For garnish
Peel and cube the potatoes and boil for 12 to 15 min. They should be cooked through but not too soft.
Chop the onions and chilis.
In a pan, add oil and add the sha jeera, cinnamom, cloves and cardamom. When the jeera splutters, add the onions and green chilis. Fry till golden brown. Add the ginger garlic paste, peas and cook till peas are soft.
Now add the chili powder, salt, garam masala, cumin powder and amchur powder. Fry till the raw smell disappears and add the potatoes.
Serve hot.
Fry till well mixed and garnish with chopped cilantro.
Potatoes - 4
Onions - 2
Green chilis - 3
Peas - 1/2 cup
Jeera powder - 1 tbsp
Ginger Garlic paste - 1 tbsp
Chili powder - 1 tsp
Garam masala - 1 tsp
Turmeric - 1 tsp
Salt - to taste
Sha jeera - 1 tsp
Amchur powder - 1 tsp
Oil - 1 to 2 tbsp
Cinnamon - 1 inch piece
Cardamom and cloves - 2 each
Cilantro - For garnish
Peel and cube the potatoes and boil for 12 to 15 min. They should be cooked through but not too soft.
Chop the onions and chilis.
In a pan, add oil and add the sha jeera, cinnamom, cloves and cardamom. When the jeera splutters, add the onions and green chilis. Fry till golden brown. Add the ginger garlic paste, peas and cook till peas are soft.
Now add the chili powder, salt, garam masala, cumin powder and amchur powder. Fry till the raw smell disappears and add the potatoes.
Serve hot.
Fry till well mixed and garnish with chopped cilantro.
No comments:
Post a Comment