CRISPY GARLIC POTATOES - LAHSUNI ALU

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I am once again going to say something about the most versatile root in the whole wide world - POTATOES. Day or night, ample or lack of time, exotic or simple -you can use them anyway your heart pleases.

I am not going to waste any more time on praises of this , but give you the recipe........

Ing -
4/5 potatoes - scraped and diced
8/9 flakes of - garlic chopped finely
1 big onion - diced roughly
juice of 1/2 lime
2 tbspn - mustard oil
1/4 tspn - ajwain / bishop seeds
1/4 tspn - jeera / cumin seeds
1/2 tspn - turmeric oil
1/4 tspn - garam masala
1/2 tspn - red chilli powder

Method -
In a kadai smoke the mustard oil & add both cumin & bishop seeds. They will sputter immediately.
Add the garlic & just about 2 secs later, add the onions.
Add the potatoes & some salt.
Close the lid of the pan & let them turn crisp on high flame. Keep stirring in between so that the potatoes dont burn.
In this process the garlic & onions will roast(i.e, turn dark brown in colour).
Once the potatoes are a golden brown in colour, just slice one or two to ensure that they are fully cooked.
Add the turmeric first & stir to coat evenly.
Then add the garam masala, chilli powder.
Lastly sqeeze the lime on top & stir.
Without the lid, on high flame let the potatoes roast on high flame for about a minute or two - stirring in between.

This made a lovely lunch for the both of us with chappatis, though they were not as crispy as they initiatlly were. I feel that they can be served as an excellent side-dish for cocktails or for a dinner.

The roasted garlic & onions gave an excellent flavor to the potatoes .

I am also sending this over to dear Sunita for her "THINK SPICE ......THINK GARLIC" event. Hope she likes it.