Saturday, 9 March 2013

Nepali Aloo

Nepali Aloo

Small potatoes                250 gms
Mauri/ fennel seed         3 tsp
Garlic crushed               4 pods 
Tomato                          2 grated
Red chilly powder         2tsp
Salt                               according to your taste
Sugar                            half tsp
Coriander leaves           for garnishing
White oil                       4tsp

Method :     Boil the potatoes and peel them.  In a wok, heat the oil put the fennel seed & add the crushed garlic pods, tomatoes, red chilly powder, salt and sugar. When oil comes out from the masala put the aloo and fry in masala for another 2 to3 minutes. Garnish it with coriander leaves and serve it with bhujia - It tastes best when served piping hot.
(This is the recipe given by my friend Ms. Anindita)

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