Hing Aloo
A spicy and tasty potato curry cooked with asafetida and some other spices is a perfect side dish to pair with khasta kachori.
Ingredients
- 4 medium-sized potato boiled and peeled
- 1 teaspoon ginger grated
- 2 green chillies chopped
- 2 tomatoes chopped
- 2 teaspoon coriander leaves chopped
Spices:
- ½ teaspoon Asafetida
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/ teaspoon turmeric powder
- 1 teaspoon dried methi(fenugreek) leaves
- 1 tespoon amchur powder
- ½ teaspoon garam masala
- ½ teaspoon red chilly powder
- salt to taste
- 2 tablespoon clarified butter Ghee + 1/2 teaspoon
- water as required
Instructions
- Heat clarified butter in a pan, add dried methi, asefetida ,cumin seeds and ginger. Stir for a minute or two.
- Add all of the spices and salt .Keep on low flame.
- Now add chopped tomatoes and green chillies. Mix and cook till ghee comes out from edges.
- Add mashed potatoes and few coriander leaves , toss well and press them gently with spatula. Pour 2 to 3 cups of water. Let it cook for 20 minutes until water mixed with potatoes and the oil or ghee comes out.
- Add chopped coriander and 1/2 teaspoon clarified butter .Serve hot with Khasta Kachories ,Poori and Chapati .
Notes
You can prepare this curry in oil also but for best results try with clarified butter.
If you don't want to add tomatoes just add a teaspoon of more dried mango powder.
Always add spices and salt on as per your taste preferences.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!