Aloo ke Gutake
Equipment
- Kadhai
- Heavy-based Pan
Ingredients
- 3 tablespoons Mustard oil
- 1 1/2 teaspoons Cumin seeds
- Turmeric pinch of ground
- 500 g Potatoes (4 medium), cut into slices lengthways
- Salt
To garnish
- 2-3 Red chillies dried
- 1 Coriander (Cilantro) sprig, chopped
Instructions
- Heat the oil in a kadhai or heavy-based pan over high heat, then reduce the heat. Add the cumin seeds and stir-fry for about 30 seconds, or until they start to splutter.
- Add the turmeric and immediately afterward the sliced potatoes. Stir well and sprinkle over a very little amount of water just to make them damp.
- Season with salt, then reduce the heat to very low, cover, and cook for about 15-20 minutes, or until the potatoes are tender, stirring once or twice and sprinkling very small amounts of water whenever required during cooking, so the potatoes do not burn or catch on the base (bottom) of the pan.
- Garnish with dried red chillies and chopped coriander.
Video
Nutrition
Serving: 4gSodium: 9mgCalcium: 22mgVitamin C: 25mgVitamin A: 112IUSugar: 1gFiber: 3gPotassium: 547mgCalories: 193kcalSaturated Fat: 1gFat: 11gProtein: 3gCarbohydrates: 22gIron: 1mg
Tried this recipe?Let us know how it was!