8 December, 2016
Hing aloo | Potatoes tempered in asafoetida |
Posted in : Stir fry| salad| Playa| Sookha subji| Usli| on by : Divya Suresh
ಹಿಂಗ್ ಆಲೂ | ಇಂಗು ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ |
Hing Aloo is a Rajasthani stir fried Potato subji, with regularly used masalas and the pungent taste of Hing (asafoetida). This dish perfect as a quick, easy & hassle free side dish for chapati, Phulka, Poori, Naan, roti etc.
First time I tasted this dish in a restaurant (Veg Gulati) in Delhi. We all liked it instantly and I definitely wanted to recreate it at home & now it has become a regular side dish at my place.
Ingredients :
- Potato – 3 big
- Tomato – 2 medium sized
- Green chilli – 2
- Ginger – 1″ piece
- Oil – 2 tsp
- Hing – 1/4 tsp (I use little more)
- Cumin seeds powder – 1/4 tsp
- Turmeric Powder – 1/2 tsp
- Coriander Powder – 1/4 tsp
- Red chilli Powder – 1/2 tsp
- Fresh coriander leaves – 2 tbsp
- Salt to taste
- Water – 3 to 4 tbsp
PROCEDURE :
- Wash, peel and cut Potatoes into cubes, boil and keep it aside
- Grind together tomato, green chilli and ginger to fine paste
- Heat oil add cumin powder, hing, Turmeric powder, ground paste
- Saute for a while and add coriander powder, red chilli powder and saute everything together till raw smell goes
- Now add 3 – 4 tbsp of water , salt to taste and boiled potato cubes
- Fry for 3 – 4 minutes
- Remove from the fire and sprinkle coriander leaves
Below you can have a look at the pic showing Poori made using fenugreek leaves and whole wheat flour paired along with hind aloo
Fenugreek leaves whole wheat flour Poori –
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