Wednesday, September 12, 2007

MAST MAST PUNJAB ALOO










This is also one dish which is quick to make, a life saver at times, loved by all & very versatile. I wont add any more adjectives, & give you the recipes.

Ing -
5-6 big - aloo / potatoes boiled
2 tbspn - kasoori methi / dry fenugreek leaves
juice of half a lemon
1 onion - thinly sliced
red chilli powder - according to taste
1 tsp - haldi / turmeric powder
1 tbspn - garam masala powder
1 tsp - jeera / cumin seeds
4/5 flakes of garlics - crushed
a pinch of hing
Method -
Dice the boiled potatoes coarsely & keep aside. You can even mash them if you prefer.
In a kadai, add some oil. When hot add the cumin seeds .
Add the hing.
Put in the crushed garlic & onions & fry
Add the haldi, garam masala & red chilli powder.
Immediately add the diced potatoes.
Add the kasuri methi & mix well.
Flatten the mixture on the kadai as much as you can, drizzle a little oil onto the sides of the kadai, close the lid & let the aloo turn brown from below.
You can mix the potatoes once & allow another round of browning.
Add the lemon juice & serve with chappati & raita.

4 comments:

Happy cook said...

It looks good. And i am sure it tast delicious with a chapathi

Lissie said...

nice recipe! i was planning to make puri and aloo for tomorrow night. i am going to try your punjab aloo.

Pooja V said...

Hey ..this sounds easy and tasty.

Shella said...

Happy cook - it really tastes good with chappati & some plain curd & if possible some North Indian mango pickle.

Lissie - great. Do try & tell me.

Pooja - righto!!!