Let’s keep it simple today! Potato slices tossed in aromatic spices—quick to make, easy to love, and packed with flavor. A perfect treat for any time, especially for Sehri! #happycookingtoyou #foodfusion #pakistanicooking #ramadanrecipes
Ingredients:
-Aloo (Potato) 650g medium
-Water as required
-Cooking Oil ⅓ Cup
-Sabut Lal Mirch (Button Red Chilli) 8-9
-Curry Patta (Curry Leaves) 10-15
-Pyaz (Onion) fine chopped 1 medium
-Hari Mirch (Green Chillies) sliced 2
-Zeera (Cumin seeds) ½ tbs
-Tamatar (Tomato) fine-chopped 2 medium
-Lal Mirch (Red Chilli) powder ½ tsp
-Haldi (Turmeric) ¼ tsp
-Himalayan Pink Salt 1 tsp
-Sabut Dhania (Coriander seeds) roasted & crushed ½ tbs
-Chaat masala ½ tsp
- Water ½ Cup
-Hara Dhania (Fresh Coriander) Chopped Handful
Direction:
-On a cutting board, place peeled potatoes, cut slices and soak for 10-15 minutes in tap water.
-In a wok add oil, and heat it.
-Add red button chilli, and curry leaves fry on medium flame until crispy, take out and set aside.
-In the same oil add strained potatoes, fry on high flame for 5-6 mins or until light golden, take out & set aside.
-In the same oil add onion and green chillies. Mix well and fry on low flame until light golden.
-Add cumin seeds and mix again until golden.
-Now add tomatoes, and mix them well.
-Add red chilli powder, turmeric, pink salt, coriander seeds, and chaat masala. Then mix well.
-Add water, mix well, cover & cook on medium flame for 2-3 mins.
-Remove cover, add fried potatoes, mix well, cover & cook for 3-4 mins or until potatoes turn soft.
-Now take fried curry leaves & red button chillies. Crush them with hands.
-Add crushed masala in potatoes.
-Reserve 1 tsp crushed masala for later use.
-Add fresh coriander and mix it well.
-In a serving plate add aloo katli. Garnish with fresh coriander, reserved curry leaves & red chillies.
-Serve with paratha, fresh yoghurt, pickle, & lassi.
