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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Traditionally known as Karahi Aloo, these are pleasing to the eye and palate. Not for those on a weight loss regime. Recipe from the Weekend magazine's issue dated June 17th'2004. Enjoy! Ingredients:
2 medium potatoes, peeled and sliced into 1/2 inch round slices |
3 large tomatoes, sliced into 1/2 inch thick round slices |
2 whole red chilies, chopped |
1 teaspoon cumin seed (sabut jeera) |
salt |
1 tablespoon olive oil |
Directions:
1. Heat oil in a wok.
2. Toss in red chillies.
3. Allow to splutter.
4. Add cumin seeds and allow to splutter.
5. Add tomatoes, potatoes and salt to taste.
6. DO NOT ADD WATER.
7. Mix well, cover and cook until the potatoes are tender when pricked with a fork.
8. Squeeze some fresh lemon juice on top of the cooked potatoes before serving, if desired.
9. Serve hot with parathas or roti.
10. You may serve raita as an accompaniment.
11. Enjoy!
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