Feb 8, 2013

Sukha Aloo

Sukha / Dry potato curry. Serve as  a side dish with rotis / rice / parathas. No added onion and garlic, made of leftover cooked potatoes. A quick and easy recipe !!

Serves: 2


1 tablespoon oil

½ teaspoon jeera (cumin seeds)

½ teaspoon red chilli powder
½ teaspoon jeera powder (cumin seed powder)
½ teaspoon coriander powder
¼ teaspoon turmeric powder

2 tablespoon water

2 potatoes, separately boiled (cut into desired shape and size)

½ teaspoon salt

2 pinches hing (asafoetida)

1 teaspoon chopped coriander leaves


Dilute red chilli powder, jeera powder, coriander powder and turmeric powder in 2 tablespoon water (spice mix). Keep aside.

Heat oil in a karahi or frying pan on medium heat. Add jeera and fry on a low heat until fragrant.

Add diluted spice mix and stir well on a low heat for 1 – 2 minute until the raw smell goes.

Add separately boiled potatoes and salt to taste.  Mix all the ingredients well. Do not add water when cooking. Cover with a lid and cook on a low heat for 8 – 10 minutes until  done / potatoes well coated with spices. Sprinkle hing and stir well. Sprinkle chopped coriander leaves and serve as aside dish with rotis / parathas / rice ..

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