This is just another one of my favourite quick aloo recipes, which I guess is prepared at many other homes too. Since the taste of this simple potato dish is heavenly, and potatoes in any form are welcome, so I just couldn’t resist sharing it on the blog. The flavour and spice of it is majorly from the last step, where the dish is tempered with spices fried in coconut oil. I added a little red chilli powder just for the colour effect. When preparing it for kids, reduce the chillies as it does turn out a little spicy with all those green chillies in it.
- Potatoes 5-6 large
- Mustard seeds ½ tsp
- Asafoetida a pinch
- Green chillies 4-5
- Saunf/fennel seeds ½ tsp
- Turmeric powder ½ tsp
- Red chilli powder just a pinch
- Cumin seeds ¼ tsp
- Coconut oil
- Salt to taste
- Onions 1 large (sliced)
- Coriander leaves a small bunch (for garnishing if required use)
- Peel potatoes and cut into thin slices (lengthwise).
- Heat oil in pan and sauté onions till they turn golden brown then add the potatoes. Add turmeric powder, red chilli powder (only sprinkle) and salt, toss well and continue frying for a few minutes.
- Cover with lid and allow the potatoes to cook on low flame for 5-7 minutes. Ensure that the potatoes do not get stuck to the pan.
- Then remove lid and keep tossing in intervals till the potatoes are done.
- Now temper the dish with mustard seeds, asafoetida, fennel seeds, cumin seeds and green chillies fried in oil.
- Serve hot as side dish in a main course meal.
Preparation Time: 30 minutes