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Kashmiri Aloo
Ingredients
Baby potatoes - 250 gms
Onion - 200 gms
Tomato - 100 gms
Cinnamon - 2 sticks
Cardamom - 2 pods
Cloves - 2 crowns
Bay leaf - 1
Ginger - 25 gms
Garlic - 75 gms
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Kashmiri red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Oil - 50 ml
Salt - to taste
Method
1. Boil the baby potatoes Peel skin and pierce with fork on all sides.
2. Heat oil in pan, add cinnamon, cardamom, cloves, bay leaf and chopped onions.
3. Prepare ginger-garlic paste. When the onion browns, add the paste and sauté.
4. Introduce tomatoes and spices and sauté for another 15 minutes. Check for salt.
5. Add boiled potatoes, stir and serve hot.
6. Garnish with juliennes of ginger and chopped coriander leaves.
(The writer is HOD, Department of Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.
Write in your feedback to cbemetro@thehindu.co.in)
Ajeet Kumar Lal Mohan
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