Masaledar aloo or Bombay Potatoes is the perfect appetizer, side dish or main course as per your preference. I love having it with jeera rice and moong dal.
Serves: 4 portions
INGREDIENTS
· Boiled and peeled baby potatoes 800gms
· Red chili powder 10gms
· Oil 20ml
· Garam masala powder 5gms
· Cumin seeds 5gms
· Cumin powder 10gms
· Turmeric powder 5gms
· Black salt 10gms
· Chaat masala 10gms
· Coriander powder 5gms
· Dry mango powder 10gms
· Salt to taste
· Chopped coriander (for garnish)
METHOD
1. Heat oil in a copper pan add cumin seeds.
2. Once they start spluttering, reduce the heat and add chopped green chillies and all the spice powders.
3. Sauté for a few seconds and add the potatoes and salt.
4. Mix well so that the spices coat the potatoes. Cover and cook on low flame.
5. Sauté the potatoes till they are nicely coated with the spices.
6. Finally, add chaat masala and chopped coriander leaves.
7. Serve warm
If you make my Bombay Potatoes, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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