Peele Aloo Recipe - Cooking Index
Peele Aloo Recipe - Cooking Index
| 8 tablespoons | 120ml | Potatoes (medium) |
| 2 teaspoons | 10ml | Salt |
| 1 1/4 teaspoons | 6.3ml | Turmeric |
| 3 tablespoons | 45ml | Oil |
| 1 | Green chile - seeded and sliced |
Boil potatoes in their jackets until cooked but firm. Plunge them into cold water for a minute. Peel them and then cube them. Sprinkle over the salt and turmeric. Toss to coat all the pieces evenly. Heat oil over medium high heat. When very hot, add the potatoes and fry, turning and tossing, for 5 minutes. Sprinkle the sliced chiles and 2 to 3 tb of water over the potatoes. Stir carefully. Cover the pan and let the potatoes steam over low heat for 10 minutes or until they are completely tender. Uncover and continue frying, turning regularly, until all remaining moisture is evaporated and potatoes are slightly browned. Serve with any dal.
Source:
Classic Indian Cooking by Julie Sahni
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