There’s so much you can do with potato, especially to make Vrat Ka Khana. This spicy recipe will keep your taste buds engaged while you keep those fasts.
Kashmiri Mirch Aloo
4 medium potatoes – cut into ¼ “ thick slices
4 cups water, 1 tsp salt, 1 tbsp lemon juice
½ tsp coarsely crushed pepper
1½ tsp degi mirch
2 tsp fennel seeds (saunf) – crushed
1 tsp salt
1 tbsp lemon juice
2+2 tbsp ghee or butter
1 tbsp juliennes of ginger
some flat pieces of fresh coconut – optional
½ tsp green cardamom (elaichi) powder
coriander sprigs or chopped coriander leaves
* Boil sliced potatoes for 5 minutes in 4 cups of water with 1 tsp salt, 1 tsp degi mirch & 1 tbsp lemon juice added to it.
* Cool the sliced potatoes and saute on a big tawa or flat pan with 2 tbsp of butter/ghee till golden.
* Heat 2 tbsp ghee, add crushed pepper, ginger juliennes, cook till ginger turns a little crisp. Add fennel seeds (coarsely crushed), ½ tsp degi mirch and cook only for ½ minute.
* Add 4 tbsp water and when the water comes to a boil add potatoes. (The water will help to uniformly coat the spices on the potatoes). Add salt to taste. Cook for about a minute till dry.
* Sprinkle coconut, ½ tsp green cardamom powder & few coriander sprigs & serve.
Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows. For following Nita Mehta’s recipes and buying her books online visit http://www.nitamehta.com