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Extra resources for Potato Dishes (Cookbook)
Dry Aloo Baingan Sabji Ingredients 1/2 kg baingan (brinjal) 1/4 kg potato 2 tbs coriander seeds (dhania) 2 tbs channa dal red chilli pinch of amchoor pinch of haldi salt to taste Method Dry Roast the coriander, channa dal and chilli till the channa is a little brown. Grind in a mixer and keep aside. Cut the baingan and peeled potato into small cubes and keep aside separately. Put little oil in a frying pan and put the potato in it. Add little water. Just enough to cook. Once the potato is half cooked add the baingan, salt and haldi to it.
Fry the potatoes in oil till light golden brown and keep them aside. In three spoons oil, fry garlic and chilli. Add onions and fry slowly till crisp and brown. Add garam masala. Add methi leaves and fry for three minutes. Now add fried potato pieces and little chilli powder, turmeric and salt. Mix well and fry for 5-6 minutes in medium heat. Alighari Aloo Potato Ingredients aloo (potato) medium sized : 06 (boiled, peeled and cut) tomato paste : 2 tsp. hing (asafoetida) : 3 pinch dhania (coriander powder) : 2 full tsp.
Of oil and when the oil is hot, add the sliced onions. Saute till the onions are light brown in colour. Then, to the onions, add the garam masala and red chilli powders. Stir the mixture, and add salt. Remove this to a plate. In the same pan, add about 2 tbsp. oil and 1 tsp of Jeera, when the oil is hot. Then, to this, add the potato cubes and Fry them till they are light brown and slightly crisp on the outside. Add back the fried onion masala to the potato and stir fry for a minute. Serve hot with Rotis.