I found this recipe from Taranga magazine (kannada weekly). I tried this recipe once and fell in love with the dish. The utter simplicity with which the curry is prepared is mind blowing.
Kaashti Mathura aloo is a simple everyday curry but with a slight twist. The twist comes from the addition of dry ginger powder. The ginger powder lends it's mild fruity flavour to the potatoes making the curry absolutely delectable. A simple potato roast, stir fried to a golden brown and mildly spiced. Truly, this curry is a lip smacking comfort food.
Kaashti Mathura Aloo recipe:
Preparation time- 10mins
Cooking time- 10 mins.
Serves:2
Ingredients:
6 Baby Potatoes or 2 large potatoes : boiled, peeled and cubed
Green chilli- 1 chopped
Dry Ginger powdre- 1/4 tspn
Paprika powder- 1/2tsp
Turmeric- 1/4tspn
Suger- 1/4- 1/2tspn
Jeera/ cumin seeds- 1/2 tspn
Hing- a pinch
Coriander to garnish
Oil- 1tbsp
Method:
- Heat oil in a wok and add the cumin seeds.
- Once they pop add the hing, turmeric, paprika powder, sugar and ginger powder, and saute for a few secs
- Add the Green chillies and salt and saute for few secs more. Add the boiled potatoes and fry till the potatoes are evenly browned and covered with spices.
- Take off the heat and garnish the curry with coriander leaves and serve hot.
this looks soo good .. loved it
ReplyDeletepresentation is superb..........
ReplyDeletecheers
rajani
Dear Rajani and Deesha,
ReplyDeleteThanks so much!!!