Aloo Khaas

4/5 stars  75% LIKED IT    4 REVIEWS 3 GOOD - 1 BAD

Added to 45 cookbooks   This recipe has been viewed 28584 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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Preparation Time:    Cooking Time:     Serves 4.
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  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
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 on 25 Jan 15 10:33 PM

Love this recipe. Truly yummy ?? even yummier with 1/2 tsp of ajwain
 on 27 Feb 13 11:22 AM

Lovely potato dry vegetable spiced beautifully.
 on 23 Feb 13 01:17 PM

The aloo came out just perfect. It's a lovely dry subzi with a hint of methi and the lovely flavor of kashmiri chillies.
 on 07 Sep 11 01:26 PM

it was not up to the mark...