Masala Aloo

For people: 2 – 4

time: 15 to 30

Calorie: 190 mi

Ingredients for Masala Aloo:

Seven potatoes (Medium size)
A teaspoon cumin seeds
A small spoon turmeric
A teaspoon red chilli powder
Two teaspoon coriander powder
A teaspoon amchoor
Salt to taste
According to the water requirement
Two to three tablespoon oil
For decoration
One big spoonful finely chopped coriander

Method of Masala Aloo:

Firstly, wash the potatoes well and peel off the peels and pierce them all through a thorn.
Now in a vessel, immerse the potatoes in salt water for 20 minutes so that the salt is kept inside the potato.
Keep in a pan for heating the oil in a medium flame.
– Once the oil is heated, fry cumin seeds.
After adding cumin seeds, add all the dry spices, then a little water and fry them continuously while running with curry.
– As soon as the spices start leaving the oil, pour the potatoes and fry it for 5 minutes.
– Mix water and salt and fry again for two to three minutes.
After the fixed time, close the pressure cooker and cook the potato in two whistles and close the flame.
– Ready spice potatoes. Garnish with green coriander and serve hot with bread or paratha.

Masala Aloo
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3 people
Calories: 190 kcal
Author: Hitesh Jain
Ingredients
  • Seven potatoes Medium size
  • A teaspoon cumin seeds
  • A small spoon turmeric
  • A teaspoon red chilli powder
  • Two teaspoon coriander powder
  • A teaspoon amchoor
  • Salt to taste
  • According to the water requirement
  • Two to three tablespoon oil
  • For decoration
  • One big spoonful finely chopped coriander
Instructions
  1. Firstly, wash the potatoes well and peel off the peels and pierce them all through a thorn.
  2. Now in a vessel, immerse the potatoes in salt water for 20 minutes so that the salt is kept inside the potato.
  3. Keep in a pan for heating the oil in a medium flame.
  4. - Once the oil is heated, fry cumin seeds.
  5. After adding cumin seeds, add all the dry spices, then a little water and fry them continuously while running with curry.
  6. - As soon as the spices start leaving the oil, pour the potatoes and fry it for 5 minutes.
  7. - Mix water and salt and fry again for two to three minutes.
  8. After the fixed time, close the pressure cooker and cook the potato in two whistles and close the flame.
  9. - Ready spice potatoes. Garnish with green coriander and serve hot with bread or paratha.
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