Punjabi Aloo
Ingredients
- 500 gm Baby Potato - boiled n peeled
- 2 tsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Garam Masala powder
- 1 cup Fresh Yogurt
- 1½ tsp Corn flour
- 2 sprigs Mint leaves, Fresh / புதீனா இலை
- 1 tsp Salt / உப்பு - adjust to your taste
- 5 tbsp Oil / எண்ணெய்
- 2 tbsp Fenugreek leaves, Dry / வெந்தய இலை, உலர்ந்தது
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
for Gravy
- 2 nos Onion / வெங்காயம்
- 2 tbsp Cashew nut / முந்திரிப் பருப்பு
- 2 nos Green Chili, Fresh / பச்சை மிளகாய்
- 1 inch Ginger / இஞ்சி
- 10 pod Garlic / பூண்டு
Instructions
- Grind all the ingredients for gravy into a fine paste
- Cut the boiled potatoes into two pieces (optional)
- Heat the oil in a frying pan and fry the potatoes until golden brown
- Add turmeric powder, chili powder, garam masala and fry for another minute
- Now add the ground paste and fry for few more minutes
- Add yogurt, corn flour, mint leaves, salt and cook for 5-7 minutes
- Add kasoor methi
- Sprinkle the coriander leaves
- Serve hot with plain rice
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