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16 May 2014,15:48 by
D.Sumithra

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KASHMIRI MIRCH ALOO

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Boil sliced potatoes for 5 minutes in water with 1 teaspoon salt, 1 teaspoon degi mirch and 1 tablespoon lemon juice added to it.
  • Cool the sliced potatoes and saute on a big tawa or flat pan with 2 tablespoon of butter/ghee till golden.
  • Heat 2 tablespoon ghee, add crushed pepper, ginger juliennes, cook till ginger turns a little crisp. Add fennel seeds, ½ teaspoon degi mirch and cook only for ½ minute.
  • Add 4 tablespoon water and when the water comes to a boil add potatoes. Add salt to taste. Cook for about a minute till dry.
  • Sprinkle coconut, ½ teaspoon green cardamom powder and few coriander sprigs and serve.

 

INGREDIENTS

  • 4 medium potatoes - cut into thick slices
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • ½  teaspoon coarsely crushed pepper
  • 1 ½ teaspoon degi mirch
  • 2 teaspoon fennel seeds-crushed
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 + 2 tablespoon ghee or butter
  • 1 tablespoon juliennes of ginger
  • Some flat pieces of fresh coconut - optional
  • ½ teaspoon green cardamom powder
  • Coriander sprigs or chopped coriander leaves

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