Vivek Kumar

There’s so much you can do with potato, especially to make Vrat Ka Khana. This spicy recipe will keep your taste buds engaged while you keep those fasts.

Kashmiri Mirch Aloo
Serves 3-4
4 medium potatoes – cut into ¼ “ thick slices
4 cups water, 1 tsp salt, 1 tbsp lemon juice
½ tsp coarsely crushed pepper
1½ tsp degi mirch
2 tsp fennel seeds (saunf) – crushed
1 tsp salt
1 tbsp lemon juice
2+2 tbsp ghee or butter
1 tbsp juliennes of ginger
some flat pieces of fresh coconut – optional
½ tsp green cardamom (elaichi) powder
coriander sprigs or chopped coriander leaves

* Boil sliced potatoes for 5 minutes in 4 cups of water with 1 tsp salt, 1 tsp degi mirch & 1 tbsp lemon juice added to it.
* Cool the sliced potatoes and saute on a big tawa or flat pan with 2 tbsp of butter/ghee till golden.
* Heat 2 tbsp ghee, add crushed pepper, ginger juliennes, cook till ginger turns a little crisp. Add fennel seeds (coarsely crushed), ½ tsp degi mirch and cook only for ½ minute.
* Add 4 tbsp water and when the water comes to a boil add potatoes. (The water will help to uniformly coat the spices on the potatoes). Add salt to taste. Cook for about a minute till dry.
* Sprinkle coconut, ½ tsp green cardamom powder & few coriander sprigs & serve.

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