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.