Aloo Zera     


Descriptionsauted potatoes with cumin seeds
Curry TypeSidedish
StrengthUnknown
DifficultyUnknown
SourcePeter Ryall
VegetarianYes
VeganNo
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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