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.
Servings Prep Time
3 10minutes
Cook Time
14minutes
Servings Prep Time
3 10minutes
Cook Time
14minutes
Ingredients
For The Garnish
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.