Mamta's Kitchen

New Potato Bhaji/Sabji 3

Naye Aloo ki Sookhi Sabji

Yashoda Gupta

IndianMainVegetarian

This dish uses the smallest new potatoes that you can find. My father used to grow potatoes in his vegetable garden and my mum Yashoda, made it with the tinniest of potatoes that were freshly dug up-Mamta. Serves 5-6.

Ingredients

  • 500 gm. small new potatoes

  • 2-3 tbsp. cooking oil

  • 1/2 inch piece of ginger, peeled and grated

  • 2 green chillies, chopped. If not available, use broken up dry red chillies (optional)

  • 1 tsp. cumin seeds

  • A small pinch of asafoetida powder

  • 1/2 tsp. turmeric powder

  • 1 tsp. of coriander powder

  • 1/2 tsp. of chilli powder, according to taste

  • Salt to taste

  • 1/2 tsp. amchoor - dry mango powder. You can use juice of half lemon if you dont have mango powder.

  • 1/2 tsp. Garam Masala

  • A bunch of coriander leaves (optional), chopped finely

Instructions

  1. Wash potatoes well and cut in half or quarter, small pieces. Very tiny ones can be left whole.

  2. Measure all ground spices into a small bowl and mix.

  3. Heat oil in a karahi or wok.

  4. Add cumin seeds and asafoetida powder, wait until seeds sputters/crackle, not allowing them to burn.

  5. Add ginger and green chillies, stir fry for a minute or so. Do not let them burn or they will get bitter.

  6. Add potatoes, salt and all the ground spices, except garam masala and mango powder. Stir fry for a minute, until all potatoes are well coated with spices.

  7. Cook on low heat, stirring gently from time to time, until potatoes are tender. If potatoes are fresh and small, no addition of water is required. However, if they begin to �catch� sprinkle a little water when necessary.

  8. Stir fry on high, until no water is left and potatoes look shiny.

  9. Add amchoor (dry mango powder), Garam masala and chopped coriander leaves. Mix.

  10. Serve hot with fresh Chapatties and a dal of your choice or simply with freshly made, hot Plain Parathas.

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