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Sookhe Aloo (Dry Potatoes)

Madhuri.Dixit's picture
Ingredients
  Potatoes 7 Medium, boiled in their jackets and cooled
  Vegetable oil 10 Tablespoon
  Ground asafoetida/1/8-inch lump asafetida 1⁄8 Teaspoon
  Fennel seeds 1 Teaspoon
  Whole cumin seeds 1 Teaspoon
  Black mustard seeds 1 Teaspoon (Whole)
  Fenugreek seeds 12 (Whole)
  Whole dried red peppers 3
  Ground turmeric 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
Directions

Just before you start, peel the boiled potatoes and dice them into pieces about 1 inch by 1/2 inch.
In a wok, karhai, or 10-12-inch pot, heat the oil over medium flame.
When very hot, put in first the asafetida, 5 seconds later the fennel and cumin seeds, then the mustard seeds and fenugreek seeds in quick succession.
As they begin to change color and pop (about 10 seconds), add the red peppers.
As soon as the red peppers swell and darken, add the diced potatoes, turmeric, and salt.
Keep on medium heat and fry, turning gently so as not to break the potatoes.
Fry for 15 to 20 minutes, until the potatoes are browned unevenly.
Squeeze lemon juice over potatoes, and check the salt.
To serve: Lift out carefully with a slotted spoon and serve in a shallow dish.
Warn guests not to bite on red peppers unless they mean to.
This dish goes very well with most Indian meals, (I used to take soqkhe aloo, parathas, and mango pickles to school as my lunch.) It can be taken on picnics, where it can be heated in aluminum foil and served with parathas or pooris, or it can be served with a lamb or pork roast as a "different" kind of starch.
Try it also with my marinated charcoal-broiled "Butterflied" Leg of Lamb.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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