Last night the hubby got cooking – his interest was triggered by my loud thinking on what I intend to do with the baby potatoes lying around. My thoughts oscillated between a dum aloo and a Nepali aloo ka achar, but soon as we reached home, he announced he wants to do his thing. Diligently, I boiled the potatoes while he prepped the veggies. The end result turned out so nice that I decided it just had to be shared.
Ingredients: (serves 2)
- Baby potatoes: 250 gms, cleaned and boiled with skin
- Onion: 1 large, finely chopped
- Tomato: 1 large, finely chopped
- Ginger-garlic paste: 1 tbsp
- Green chillies: 2 nos, slit lengthwise
- Turmeric: 1 tsp
- Paprika powder: 1 tsp
- Salt: to taste
- Coriander leaves: finely chopped
- Cumin seeds: dry roasted and powdered
- Cut boiled potatoes into half.
- Heat oil in a pan, add the onions.
- Add ginger-garlic paste, slit green chillies, tomato and turmeric in that order.
- Stir fry till tomatoes turn mushy, add half a cup of water and bring to a simmer, season with salt and paprila.
- Add the potatoes, cover and let simmer till the water had dried up.
- Garnish with coriander leaves and roasted cumin powder.
- Serve piping hot with chapatis.