Aloo Zera     

Descriptionsauted potatoes with cumin seeds
Curry TypeSidedish
SourcePeter Ryall
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients900g (2lb) scrubbed potatoes (aloo)
cooking oil (tail)
5-6 whole dried red chillies (sabut lal mirch) - i used 8
1/2 tsp turmeric (haldi)
salt to taste (namak)
2 tsp white cumin seeds (sabut safeid zeera)
2 tbsp finely chopped fresh coriander leaves (hara dhania)
InstructionsBoil the potatoes in their skins until they are slightly less than 1/2 done and set them aside to cool. Once they are completely cool, peel and cut them into 1/2" (1.2cm) pieces. Using only a little oil, start off by frying the potatoes over a high heat, turning them over
occasionally so they cook evenly. Break up the red chillies into 3 or 4 pieces each and when the potatoes appear to be getting crisp and are beginning to brown, add these broken chillies, the turmeric and salt, and mix them well together. Stir-fry the potatoes until they are done, adding the cumin seeds only a few min.s before removing them from the heat. Garnish with coriander and serve.

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