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LOCATION: Recipes >> Indian >> Masalay Key Aloo

Print this Recipe    Masalay Key Aloo

HAREY MASALAY KEY ALOO
(potatoes with spring onions and fresh coriander)

700g (1.5lb) peeled potatoes (aloo)
275g (10oz) tomatoes (timitar)
175g (6oz) trimmed spring onions (hari pyaz)
2 crushed cloves of garlic (lehsun)
12mm (1/2") cube fresh ginger - finely grated/chopped (adrak)
120ml (4fl.oz) cooking oil (tail)
3/4 tsp turmeric (haldi)
1 tsp ground coriander (dhania)
1 tsp red chilli powder (lal mirch)
1 tsp salt, or to taste (namak)
1/2 tsp nigella seeds (kalonji)
1/2 C finely chopped fresh coriander leaves (hara dhania)

Dice the potatoes into tiny 12mm (1/2") cubes, and finely chop the
tomatoes. Slice the hairy root tufts off the spring onion heads
and, removing only the wilted leaves, chop the rest into fine
rounds. Lightly brown the garlic and ginger in hot oil and add
the ground spices. Stir-fry for 1 min, then add the potatoes.
Fry over high heat and mix well with the spices. Put in the tomatoes
and salt, stir a few times, cover the pan and cook over low heat.
Continue to give the occasional stir every now and again. When
the potatoes are on the verge of being cooked and most of the
moisture has evaporated, stir in the nigella seeds and chopped
spring onions. After a few mins add the fresh coriander and stir-fry
over med. high heat for 1-2 mins and serve.

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