A ubiquitous potato dish that is great by itself and with lentils, or as an accompaniment to some of the meat recipes on this blog.
Materials:
- 2 large potatoes - peel and cut into 1 inch chunks
- 1/2 teaspoon zeera (cumin seeds)
- 1/2 teaspoon haldi
- 1 1/2 teaspoon dhania (coriander) powder
- 1 red chili - crushed
- salt
- 1-2 tablespoons oil
- 1 tablespoon chopped cilantro
Preparation:
Heat oil. Add zeera and wait till it sputters. Add potatoes, haldi and salt. Sprinkle a little water. Cover and cook till potatoes are almost done. Add dhania powder and chili. Cook - stirring until golden and somewhat crisp. Garnish with cilantro.
Serving:
Goes well with any dal. Also good with plain yogurt (with rice or flatbreads).
Materials:
- 2 large potatoes - peel and cut into 1 inch chunks
- 1/2 teaspoon zeera (cumin seeds)
- 1/2 teaspoon haldi
- 1 1/2 teaspoon dhania (coriander) powder
- 1 red chili - crushed
- salt
- 1-2 tablespoons oil
- 1 tablespoon chopped cilantro
Preparation:
Heat oil. Add zeera and wait till it sputters. Add potatoes, haldi and salt. Sprinkle a little water. Cover and cook till potatoes are almost done. Add dhania powder and chili. Cook - stirring until golden and somewhat crisp. Garnish with cilantro.
Serving:
Goes well with any dal. Also good with plain yogurt (with rice or flatbreads).
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