Dhaba-Style Aloo Roast Masala
Contents
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Preparation:
Ingredients:
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- 4-5 large potatoes, boiled and peeled
- 2 large onions, finely chopped
- 2 large tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, finely chopped
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 2-3 tablespoons oil
- Fresh coriander leaves for garnishing
Method:
- Prepare the potatoes: Boil the potatoes until tender, then peel and cut into large pieces.
- Roast the spices: Heat oil in a pan. Once hot, add cumin seeds and fennel seeds. Let them crackle before adding finely chopped green chilies and ginger-garlic paste. Fry until golden brown.
- Cook the onions and tomatoes: Add finely chopped onions and cook until golden brown. Then, add finely chopped tomatoes and cook until they soften and melt. This may take about 5-7 minutes.
- Add the spices: Once the tomatoes are cooked, add turmeric powder, red chili powder, and coriander powder. Stir well and fry for 2-3 minutes.
- Add the potatoes: Introduce the chopped potatoes to the pan and mix well with the spices. Season with salt and kasuri methi.
- Finish and serve: Add garam masala and cook for 2-3 more minutes on medium heat. Garnish with fresh coriander leaves and serve immediately.
Enjoy your delicious Dhaba-style Aloo Roast Masala!
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