Sukhe Aloo (Sauted Potatoes) is a very versatile side dish that goes well with any bread and it’s really easy to make.
| Preparation Time: | 30 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Aloo (potatoes) | 1.5 lb |
| Vegetable oil | 2 tbsp |
| Jeera (cumin seeds) | 1 tsp |
| Heeng (asafoetida) | A pinch |
| Red chilli powder | 3/4 tsp |
| Sabut lal mirch (whole red chillies) | 3 |
| Dhaniya (coriander) powder | 1 1/2 tsp |
| Kuti saunf (crushed fennel seeds) | 1/2 tsp |
| Tejpatta (bay leaves) | 3 |
| Amchur (dried mango powder) | 1 tsp |
| Salt | 3/4 tsp |
| Garam masala | 1/2 tsp |
Method
- Boil potatoes. Peel them and cut them in large pieces.
- Heat oil in a large nonstick pan. Add cumin seeds and asafoetida to the oil. Wait till seeds puff up.
- Break whole red chillies into 2 pieces and add to the oil. Add bay leaves. Saute for a few seconds. Make sure that cillies are fried.
- Add rest of the spices and saute for a few seconds.
- Add potato pieces and salt.
- Mix everything so that potatoes are well covered with all the spices. Reduce heat and cook for about 10 minutes.
- Serve it hot with Steamed Rice and fresh Yogurt.
Notes:
- This can also be served as a starter.
- This goes very well with puri when you are traveling. I prefer cutting potatoes in smaller pieces when preparing to eat with puri.
Summary
Recipe Name
Sukhe Aloo
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)