Ready in 30 minutes
A typically spicy, dry indian preparation, that couples well with Indian breads ( Naans or Parnthas). You can however reduce the hotness by cutting down on the red chilli powder. It also tastes great when topped on toasted slices of bread, or crackers, and drizzled with cheese--makes a quick fancy snack!
Thouroughly wash the potatoes, gently scrapping them, but leave the skin intact. Set aside.
Incase using large potatoes, dice them into 1" pieces and keep in salted water.
Put a wok on the flame, when hot, pour in oil. Add cumin seeds and asafoetida, and roast, without burning.
Add the coriander powder, Turmeric and chilli powder, roast for 20 seconds, stirring constantly.
Add potatoes and salt. Stir for 2 mins to coat with masala. Pour in enough water to boil the potatoes. Cover and simmer, sirring after every 5-8 mins till the potatoes are nearly cooked.
Then, take off the lid and allow any remaining water to evaporate. Stir gently at this stage, making sure not to break the potatoes. Add the fenugreek leaves and green chilli, and mango powder.
Serve hot with indian breads.
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