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Aloo Khaas Recipe

2 years ago

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 Aloo Khaas
A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish.
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Prep Time 10 minutes
Cook Time 14 minutes
Servings
MetricUS Imperial
Ingredients
For The Garnish
Prep Time 10 minutes
Cook Time 14 minutes
Servings
MetricUS Imperial
Ingredients
For The Garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the ghee in a deep non-stick kadhai, add the cumin seeds, aniseeds, nigella seeds, fenugreek seeds and red chillies
  2. When the seeds crackle, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 5 minutes.
  4. Add the turmeric powder, potatoes and salt, mix well and cover with a lid and cook on a slow flame for 8 minutes or till the potatoes are cooked, while stirring occasionally.
  5. Add the chaat masala and mix well.
  6. Serve immediately garnished with coriander.

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