Aloo Bhuna Masala

Ingredients

• Coriander seeds, as shown
• Cumin seeds, as shown
• Fennel seeds, as shown
• Black peppercorns, as shown
• Kashmiri red chilli, as shown
• Ginger, as shown
• Garlic, as shown
• Fresh curry leaves, as shown
• Oil, as shown
• Curry leaves (for tempering), as shown
• Onion, finely chopped, as shown
• Turmeric powder, to taste
• Coriander powder, to taste
• Red chilli powder, to taste
• Salt, to taste
• Dahi, 1–2 tbsp
• Boiled potatoes, chopped, as shown
• Fresh coriander, to finish

Steps

1. In a blender jar, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, ginger, garlic, fresh curry leaves, and Kashmiri red chilli. Blend into a coarse fresh-ground spice mix.
2. Heat oil in a pan, add curry leaves and finely chopped onions. Cook until the onions turn soft and translucent.
3. Add the prepared spice mix and sauté well until the raw smell disappears and it becomes aromatic and nicely bhuna.
4. Add turmeric, coriander powder, red chilli powder, and salt. Mix well and cook the masala for a few minutes.
5. Once the masala is well cooked, add 1–2 tbsp dahi and mix well.
6. Add the boiled potatoes and gently toss until everything is well coated.
7. Finish with fresh coriander and serve hot with puri.

The reel

via @shanuonthego

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions