Cooking Instructions
- 1
Take a non-stick Kadai, add in oil when the Kadai is a little hot. Now add in mustard seeds and cumin seeds. When the seeds flutter lower the flame and add in turmeric powder and both the dry red chili and slit green chili and stir again.
- 2
Now add in the finely chopped potatoes along with the other dry spices including the salt
- 3
Stir once again and allow to cook by covering the Kadai with a lid on low flame.
- 4
In between check and stir. Cover again and cook till the Aloo is cook
- 5
Serve with hot chapati.
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