Fried potatoes in thick spicy paste with onions
Serving 4-6 persons
Preparation Time: 20 minutes
Cooking Time: 10 minutes
|1 Large||Finely Chopped Onion|
|3 Tablespoons||Tomato Paste|
|2 ||Finely Chopped Green Chillies|
|1 Teaspoon||Ginger Paste|
|1 Teaspoon||Garlic Paste|
|2 Cups||Oil For Deep Frying|
|1 Teaspoon||Cumin Seeds/ Zeera|
|1 ||Pinch of Hing|
|4 ||Bay Leaves|
|1 Tablespoon||Coriander Powder|
|1 Teaspoon||Turmeric Powder/ Haldi|
|1 Teaspoon||Garam Masala|
| ||Salt To Taste|
Wash and peel potatoes dice them in small cubes.
Heat 2 cups of oil in an skillet. Deep fry the potatoes. Fry them in batches drain them on paper towel and keep them aside.
Take another skillet add 3 table spoons of oil in it and heat it . Add hing to it fry it for few seconds and then add cumin seeds to it.
Fry cumin till it turn brown and then add onions to it. Fry them till they turn golden brown. Then add green chillies, ginger and garlic paste. Cook it for another 1-2 minutes.
Then add turmeric, garam masala, coriander and salt to it. Cook it for another 1-2 minute and then add tomato paste to it. Cook the masala paste till it oozes out the oil.
Then add 2 table spoon of water mix it well and add potatoes to it. Mix them well so masala get coated to the potatoes. Cook it for another 3-5 minutes at medium low flame. Keep stirring so it does not catch the bottom. Remove it from the flame
Garnish it with coriander leaves and serve it hot with puri or parantha.
Potatoes. Fried potatoes. Allo, Aallo, Alloo, Aaloo, Indian recipes, Indian Cooking