Aalu (Potato) kee sukhi bhujeea

Ingredients:


Red or yucan-gold Potato or potato of your choice, 1-1/2 lb

Canola oil, 2-table spoon

Fenugreek (methi) or cumin seed 1/3 t-spoon

Dry red chili powder, 2-3 pcs, broken.

Turmeric powder, ½ t-spoon

Salt, 1-1/3 t-spoon or according to taste

Garlic, (optional) 2-3 cloves

Red chili powder (optional), 1/3 t-spoon

Cilantro leaves or garlic chive, ½ bunch chopped.


Method:


1. Cut the potato in half and then slice them thinly. Wash 2-3 times and drain.

2. Heat oil in a wok or skillet on high heat, put Methi or cumin seed and red chili.

3. Add drained potato, turmeric powder and salt. Stir, cover and cook on high heat for 5-7 minutes, then simmer down the heat and cook another 8-10 minutes or till potato is cooked.

4. Uncover and directly grate garlic over the potato; add chili powder and chopped cilantro or garlic chive.

5. Cook uncovered on high till a nice aroma comes out of the bhujeea, and potato’s are little brown after cooking.

6. Take out in a serving dish and serve with paratha/ roti or plain rice.