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Pyaz Wale Sookhe Aloo ( Dry Potatoes With Onions )

Madhuri.Dixit's picture
Ingredients
  Potatoes 6 Medium
  Vegetable oil 5 Tablespoon
  Asafoetida/1/8-inch lump asafetida 1⁄8 Teaspoon, ground
  Cumin seeds 1⁄2 Teaspoon
  Black mustard seeds 2 1⁄2 Teaspoon
  Dried red pepper/Red pepper will make it mildly hot;3, very hot 3
  Onion 1 Medium, peeled
  Turmeric 1⁄2 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Garam masala 1 Teaspoon
  Lemon juice 2 Tablespoon
Directions

Boil the potatoes in their jackets.
Peel them and mash them coarsely with a fork or hand masher.
Heat the oil in a 10-12-inch skillet over medium heat.
When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper (or peppers).
When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric.
After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala, and lemon juice.
Fry, stirring and mixing, for 5 to 7 minutes.
To serve: Place in a warmed dish and serve with chapatis, pooris, or parathas.
This is a good dish to take on picnics, too.
Serve as an appetizer on top of Melba rounds or crackers.
(Remove whole red peppers before placing on any kind of toast.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Cook Time: 
15 Minutes

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