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Khasta Aloo

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  Potatoes/20 - 1 inch size baby potatoes, 7 Medium, cubed (Boiled In Their Jackets And Cold, Then Peeled Or Left Whole If They Are Baby Potatoes.)
  Vegetable oil 10 Tablespoon
  Ground asafoetida 1⁄8 Teaspoon
  Cumin seeds 1 Teaspoon
  Coriander powder 1 Tablespoon
  Fenugreek seeds 12
  Dried hot red peppers 3
  Turmeric powder 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon (Or To Taste)
  Lemon juice/Lime juice 1 Tablespoon

In a wok, karhai, or 12" pan, heat the oil over medium flame. When very hot, put in first the asafetida, 5 seconds later the cumin seeds, then the mustard seeds and they will start popping and sizzling. Quickly add the red peppers and corriander powder. As soon as the red peppers swell and darken, add the diced potatoes. Fry for 15-20 minutes, until the potatoes are browned unevenly. They will brown on the sides and this is part of the process of cooking this dish. Keep scraping the potatoes off the sies of the wok and mixing the potatoes so as to coat all the potatoes with the spices and to make them crusty on the outside. The potatoes should be soft inside but crusty and brown outside. Squeeze lemon/lime juice over potatoes, and add the salt. Garnish with cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Savory, Buttery
Dry Curry
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Khasta Aloo Recipe