Happy 2018 everyone!
We, Indians, love street food. You will find all kinds of food on the street stalls, from burgers to pizzas, chaats to bhel, ice creams to faloodas, masala dosa to idli sambar. Masala aloo (potatoes cooked in fresh spices topped with lemon & coriander) was one of my favorite. It is absolutely delicious. After shifting to Kuwait, I always craved the typical INDIAN masala aloo. You will find this dish almost in every state of India. And everyone has a different way of making them. However you plan to make them, I’m sure it’ll turn out amazing.
- 500 grams Baby Potatoes (boiled and peeled)
- 2 tbsp cooking oil
- 1 tsp Cumin seeds (jeera)
- 1 tsp Chili powder (Red) (I add green chillies for extra spice)
- 1 tbsp Coriander powder (dhaniya)
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Mango powder (Raw amchur)
- 1/2 tsp Garam masala
- to taste Salt
- Coriander Leaves (Chopped for topping)
Heat oil in a pan or kadhai, and add cumin seeds.
Once they start spluttering, reduce the heat and add all the spice powders.
Sauté for a few seconds and add 2 tablespoons water along with potatoes and salt.
Mix well so that the spices coat the potatoes. Cover and cook on low flame for 5 minutes.
By this time the water should have evaporated. Sauté the potatoes till they are nicely coated with the spices.
Turn off the heat and top Bombay Potatoes with chopped coriander.
And serve hot.
(All pictures in this post are owned by me unless stated otherwise)