Friday, December 9, 2011

Sookha aloo mutter

4 potatoes (peeled)
1 bowl peas
3 small onions
1/2 inch ginger (or to taste)
Ground masala: 1/2 inch cinnamon, 3 cloves, 2 cardamoms, 3 buds of anise, 5 peppercorns. Make a powder using a mortar and pestle.
Masalas: Asafetida, Coriander powder, cumin powder, garam masala, red chilli powder, amchur powder, salt.
Oil for cooking

Recipe:

  1. Parboil potatoes and peas in a cooker for 3 whistles.


  2. Heat oil in a karahi (wok).


  3. Add hing (Asafetida) when the oil is hot.


  4. Add ground masala


  5. Add minced ginger and fry for 30 seconds on medium flame.


  6. Turn flame to High, add Onions, and fry till golden brown.


  7. Add Potatoes and Peas.


  8. Cook till the potatoes and peas are almost cooked.


  9. Add the rest of the masalas, and wait till the potatoes are well cooked.Add a little water if the masalas stick to the pan to avoid burning.

No comments: