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.
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
Suger- 1/4- 1/2tspn
Jeera/ cumin seeds- 1/2 tspn
Hing- a pinch
Coriander to garnish
- 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.