Aloo Khaas


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3/5 stars  67% LIKED IT
3 REVIEWS 2 GOOD - 1 BAD
Added to 30 cookbooks
This recipe has been viewed 24799 times
  

A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the dish.

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Serves 4.
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Ingredients

Method
  1. Heat the ghee in a kadhai, add the cumin seeds, aniseeds, nigella seeds and fenugreek seeds.
  2. When the seeds crackle, add the ginger-garlic paste and sauté for 2 minutes.
  3. Add the onions and sauté till they turn golden brown.
  4. Add the turmeric powder, red chillies and potatoes and mix well.
  5. Cover with a lid and cook for 7 to 8 minutes till the potatoes are cooked.
  6. Add the salt and chaat masala and mix well.
  7. Serve hot garnished with coriander.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
3 reviews received for Aloo Khaas
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodieFebruary 27, 2013

Lovely potato dry vegetable spiced beautifully.

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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Foodie #542714September 07, 2011

it was not up to the mark...

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Helpful reviews for this recipe
Reviewed September 07, 2011by Foodie #542714

it was not up to the mark...

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Reviewed February 23, 2013by Vinita_Raj

The aloo came out just perfect. It's a lovely dry subzi with a hint of methi and the lovely flavor of kashmiri chillies.

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Report this Reported by 1 member
Reviewed February 27, 2013by shreya_the foodie

Lovely potato dry vegetable spiced beautifully.

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Report this Reported by 1 member
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