Picnic Wale Aloo

Name: Picnic Wale Aloo
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6-7 Potatoes, peeled & cut into wedges or half moons; 1 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1.5 tsp White Sesame / Safed Til Seeds; 1/4 tsp Fenugreek Seeds / Methidana; 1/2 tsp Mustard Seeds; 1/4 tsp Asafoetida Powder; 1/4 tsp Kasuri Methi, lightly crushed between your fingertips; 1 inch Ginger, julienned; 2-3 Green Chillies, finely chopped; 1/2 tsp Turmeric Powder; 1 tsp Coriander Powder; 1/2 tsp Red Chilli Powder; 1 tsp Amchur Powder; 1/4 tsp Rock Salt; Salt to taste; 3-4 tbsp Mustard Oil (tastes best) or Refined Vegetable Oil

Sonal Sardesai Gautam @SSG_17

The quintessential aloo sabzi to carry on a picnic or to pack to take along while traveling. 🥔
Be a little generous with the oil if making it to carry for long journeys or picnics because it lasts longer that way. 🙂
You can use kaccha / raw or boiled potatoes.
I served it with kaddu sabzi this Sunday but you can just serve with some pickle on the side.

Sonal Sardesai Gautam @SSG_17

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Ingredients

15-20 mins

4 servings

6-7Potatoes, peeled & cut into wedges or half moons
1 tbspCoriander Seeds
1 tspCumin Seeds
1.5 tspWhite Sesame / Safed Til Seeds
1/4 tspFenugreek Seeds / Methidana
1/2 tspMustard Seeds
1/4 tspAsafoetida Powder
1/4 tspKasuri Methi, lightly crushed between your fingertips
1 inchGinger, julienned
2-3Green Chillies, finely chopped
1/2 tspTurmeric Powder
1 tspCoriander Powder
1/2 tspRed Chilli Powder
1 tspAmchur Powder
1/4 tspRock Salt
Salt to taste
3-4 tbspMustard Oil (tastes best) or Refined Vegetable Oil

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Steps

15-20 mins

1

Heat the oil in a kadhai, add the cumin, coriander, sesame, fenugreek, kasuri methi & asafoetida powder. Allow it all to splutter for a few seconds.
2

Add the ginger & green chillies, saute quickly for 2-3 seconds.
3

Add the turmeric, coriander, red chilli powder & saute briskly on low medium heat.
4

Cook for about 20 seconds, allowing the spices to cook
5

Turn up the heat a little again, immediately add the potato wedges, toss well so the masala coats the aloo well.
6

Cook uncovered for 5 minutes, on medium -high heat, stirring in between.
7

Cover & cook on low medium heat, checking and tossing once or twice.
8

Cook for 5-6 minutes or until almost done. Add salt, rock salt & amchur powder. Cook for 2 mins until golden brown and crisp. Take off heat
9

Garnish with chopped coriander and serve hot with Pooris or pack it up for picnic or travels. Tastes great even at room temperature.😋

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Cooksnaps

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Sonal Sardesai Gautam @SSG_17

on April 19, 2022 17:15

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟