Khasta Aloo Spicy Pan Fried Potatoes Recipes

KHASTA ALOO (SPICY PAN FRIED POTATOES)

Steps:

• Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe).
• Add cumin and stir until fragrant.
• Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
• Dump in potatoes and toss until coated on all sides (will be fairly dry).
• Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
• Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
• Pour into serving dish and garnish with cilantro.
• Serves 4 but I just ate most of it as a lunch.

ALOO MASALA (SPICED POTATOES)

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.