Spicy Masala Aloo
A spicy side dish for an Indian meal…
(peeled and cut into 1/2 cm rounds)
5 – 6
3 – 4
(I know its a lot but its important to get the right texture of the potatoes)
1.5 to 2
(this dish is spicy, so adjust according to your spice quotient)
of fresh (roughly chopped)
In a sauce pan (you can also use a wok or kadhai), put in the oil and heat.
Once hot, put in the cumin seeds and mustard and wait till they splutter.
Add the garlic and green chillies and saute quickly. Do not let them brown or burn.
Now, add the sliced potatoes, haldi and salt and mix well. Take care to not break the potatoes.
Cover for 5 minutes on a medium heat till the potatoes are almost cooked.
Then, put in the chilli powder and adjust the seasoning. Cook without the lid till the oil leaves the sides of the pan.
Once the potatoes crisp up a little at the bottom of the pan, turn it off and garnish with the coriander leaves.
Serve hot with steamed rice, curd rice, dal rice or chapati.