Aloo Taare Ko (Dry Fried Potatoes)

As enjoyed at the Patan Mahal, Patan, Rajahstan

Patan Mahal Curry-Heute (11)Patan Bier-Traveller (10)


3 Large Potatoes, peeled and randomly chopped, not as Chips

1 Large Onion, chopped

Aloo Taare Ko Curry-Heute (1)Aloo Taare Ko Curry-Heute (6)

1 tbsp Vegetable Oil

1 tbsp Ghee

1 tsp Cumin/Jeera Seeds

1 tsp Methi/Fenugreek Seeds

½ tsp Turmeric

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Cayenne/Paprika Pepper

1 tsp Ginger Powder

2 tsp Salt

1 tbsp Garlic Puree / 4 cloves, crushed

A handfull of Fresh Coriander Leaves

Aloo Taare Ko Curry-Heute (12)Method

1) Heat the Oil and Ghee in a frying pan.

2) Add the Cumin and Methi Seeds, fry until they pop.

3) Add all the remaining ingredients except the Fresh Coriander leaves, mix well.

4) On a low heat and cover pan with lid if available, cook until Potatoes are cooked (20 minutes).

5) Add water if the Mix is going dry before Potatoes are cooked, a lid should have prevented the need to do this.

6) Test the Potatoes, when soft, add and mix in the Coriander Leaves.

7) Serve as a Side  Dish, or as an alternative to Rice.

Aloo Taare Ko Curry-Heute (11)

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