Lucknowi Khatte Aloo

Ingredients

• 700 g baby potatoes, boiled and peeled
• 2 tbsp sunflower oil
• 1/2 tsp hing (asafoetida)
• 2 tsp cumin seeds
• Ginger, cut into matchsticks, as shown
• 1 green chilli, finely chopped
• 1/2 tsp Kashmiri chilli powder
• Pinch of turmeric powder
• 2 tbsp pomegranate powder
• Pinch of sugar
• Salt, to taste
• Fresh coriander, for garnish

Steps

1. In a wok, heat the oil on medium heat, add the asafoetida and fry; add the cumin seeds.
2. Add ginger and the green chilli; stir well and fry for 8–10 seconds, then add the boiled potatoes. Add the powdered spices and stir for 3–4 minutes.
3. Add the sugar, salt, and chopped coriander. Serve with dal and roti or parathas.

The reel

via @cookinacurry

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