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Recipe: Aloo Hing Ki Sath Potatoes With Asafetida
Similar Categories: Aloo, Hing, Sath, Potatoes, Asafetida
1 pound small new potatoes -- peeled and
-- quartered
salt
1 pinch turmeric
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon powdered asafetida -- see note
2 green chiles -- seeded and finely
-- chopped
1/3 cup coarsely chopped roasted unsalted peanuts
1. Put potatoes in a pot filled with salted water. Add the turmeric and bring to a boil over medium heat. Cook until potatoes are just tender, about 5 minutes. Drain potatoes and pat dry with paper towels.
2. Heat oil in a medium nonstick skillet over medium heat. Stir in cumin seeds and fry until they pop, about 30 seconds. Sprinkle asafetida into skillet, add chiles, and fry, stirring constantly, until the mixture is fragrant, about 1 minute.
3. Add potatoes to spices and fry, stirring occasionally, until golden and crisp, about 5 minutes. Add peanuts, mix, and season to taste with salt.
-- quartered
salt
1 pinch turmeric
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon powdered asafetida -- see note
2 green chiles -- seeded and finely
-- chopped
1/3 cup coarsely chopped roasted unsalted peanuts
1. Put potatoes in a pot filled with salted water. Add the turmeric and bring to a boil over medium heat. Cook until potatoes are just tender, about 5 minutes. Drain potatoes and pat dry with paper towels.
2. Heat oil in a medium nonstick skillet over medium heat. Stir in cumin seeds and fry until they pop, about 30 seconds. Sprinkle asafetida into skillet, add chiles, and fry, stirring constantly, until the mixture is fragrant, about 1 minute.
3. Add potatoes to spices and fry, stirring occasionally, until golden and crisp, about 5 minutes. Add peanuts, mix, and season to taste with salt.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aloo, Hing, Sath, Potatoes, Asafetida
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