Isn't this Karahi Aloo tempting?
Trust me as I write here and look at the picture , all I could remember is the taste of these spiced up Karahi Aloo.These Karahi Aloo happened to be a trial out of Karahi Paneer Masala and all I could wonder is that why I didn't do this earlier. The taste of Karahi Aloo with Naan and Dal is so delighting.
I am sure you must be wondering why am I so fond of my food, well this one was a special preparation of my cousin who was visiting me. And as I laid the table some pieces were popped up by hubby dear as a starter. Thank god, I stopped him before all my Karahi Aloo were finished as starters than main course.
Not to forget that my cousin loved these Karahi Aloo and that just made the experiment successful. The beauty of these Karahi Aloo is that they can be made any day in just 15 mins, all you need is Karahi masala and boiled potatoes. I generally make this Karahi masala and store it for 15 days of so and then add it as required. So now its time for recipe here.
- Baby Potatoes: 300 gms boiled and peeled
- Cumin seeds:1& 1/2 tsp
- Asafoetida: 1/2 tsp
- Turmeric: 1/2 tsp
- Salt: as per taste
- Fennel seeds: 1 tsp
- Coriander seeds: 1 tsp
- Red Chillis: 2
- Black pepper corns: 6-7
- Lemon juice: 1 tbsp
- Coriander leaves: chopped 1 tbsp
- Mustard oil: 1 tbsp
- Kasoori Methi: 1 tsp
- Garam masala: 1 tsp
- Dry roast red chilli, 1 tsp cumin sees, coriander seeds, fennel seeds, black pepper till it starts giving nice aroma.
- Now powder this and keep it aside.
- Heat oil and then add asafoetida and then add 1/2 tsp cumin seeds.
- Once it starts splattering add baby potatoes, salt and turmeric and give it a good mix.
- Add grounded karahi masala to potatoes and cook on medium and slow flame for 10 mins.
- Keep mixing as it cooks so the masala covers the potatoes and they turn crispy.
- Now add kasoori methi, garam masala and lemon juice and serve hot with chapatis.