aloo-podi

1

Boil the new potatoes in a pan of salted boiling water for about 15-20 minutes or until perfectly cooked

2

As the potatoes are cooking, place a small pan over a medium heat and once hot, add the ingredients for the spice blend and dry roast for a few seconds until fragrant. Take of the heat and once cooled, blend in a spice grinder to a powder

3

Once cooked, drain the potatoes and when cool enough to handle, rubs the skins off with your hands or a paring knife (this is easiest to do when the potatoes are still warm)

4

Place a kadai or wok over a medium heat, add the oil and once heated add the mustard seeds. When they start to pop add the urad dal and fry until they turn golden

5

Add the curry leaves and asafoetida, followed by the cooked potatoes, turmeric, salt and pepper. Cook whilst continuously stirring until you have a nice golden colour on the potatoes

6

Add the spice blend and toss to combine then serve up hot with chopped coriander

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