Aloo Kele ki Bhujiya
Equipment
- Frying Pan
- Skillet
- Kitchen Paper
- Paper towel
Ingredients
- 4 tablespoons Ghee or Vegetable oil
- 6 Potatoes cut into 3-cm / 1-inch cubes
- 6 Green Bananas unripe, peeled, and cut into rounds, about 1 cm / 1/2 inch thick
- Asafoetida pinch of
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Fenugreek seeds
- 1/4 teaspoon Kalonji (Nigella) seeds
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Ginger ground
- 1/2 teaspoon Coriander ground
- 4 tablespoons Natural (plain) yoghurt whisked
- Salt
Instructions
- Heat 3 tablespoons ghee or oil in a heavy-based frying pan (skillet) over medium heat, and working in batches fry the potatoes for 10-15 minutes, or until golden brown.
- Remove from the heat. Place on kitchen paper (paper towel) to drain.
- Add the bananas to the pan and fry for 2 minutes making sure not to scorch the bananas, then set aside.
- Heat the remaining ghee or oil in a second large, heavy-based pan over medium heat. Add the asafoetida, cumin seeds, fenugreek, and kalonji seeds, and stir-fry for 1 minute, or until the seeds start to splutter.
- Add the fried bananas, potatoes, and the remaining spices, then season with salt. Shake the pan a couple of times and pour in 250ml / 8fl oz (1 cup) water.
- Reduce the heat, cover, and simmer for 10-15 minutes, or until the potatoes are soft. Add the yoghurt, cover, and simmer over very low heat for a further 10 minutes.
Video
Nutrition
Calories: 2204kcalCarbohydrates: 390gProtein: 37gFat: 67gSaturated Fat: 40gCholesterol: 164mgSodium: 124mgPotassium: 8077mgFiber: 47gSugar: 100gVitamin A: 598IUVitamin C: 318mgCalcium: 301mgIron: 14mg
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