Aloo poreel aka fried potatoes

Potatoes have become an essential vegetable at our home quite recently partly because of the realization that it is a wonderful substitute for reducing rice and chappathi consumptions with more nutrients and also because of the fact that potatoes can be cooked in myriad number of ways adding up with almost all other veggies, meat, chicken, egg, etc. We usually cook potatoes with their jackets on in order to preserve the vitamins and minerals; especially when frying, their healthy, digestible properties are considerably lost due to carbonizing. Here is how we fry our potatoes.

Aloo poreel aka Fried potatoes recipe
Serves - 4
Preparation time - 20 minutes

Ingredients:
Potatoes - 1/2 kg
Onions - 2, medium size, finely chopped
Garlic - 3 beads
Ginger - 1/2-inch piece; grind garlic and ginger to a smooth paste
Red chilli powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Black pepper powder – 1/4 teaspoon
Cummin seeds powder – 1/4 teaspoon
Fenugreek seeds powder – 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - 3/4 teaspoon
Mustard seeds - 1/4 teaspoon
Black-gram dal - 1 teaspoon
Curry leaves - a sprig
Coriander leaves - a small bunch
Oil - 2 teaspoon
Ghee - 1 teaspoon

Method: Boil the whole potatoes in a vessel covering it entirely till it yields to slight pressure of the hand. Remove, allow it to cool, peel off the skins, and cut it into big pieces. Smear the masala powders and paste all over the cut potatoes with a sprinkling of water. Heat a frying pan and pour in the oil and ghee. When very hot, add the mustard seeds to splutter, black-gram dal to brown lightly, curry leaves, and then the onions. When the onions turn limp, add the seasoned potatoes, and fry over low heat turning over the potatoes frequently. Sprinkle in the coriander leaves just before removing from the fire.

Traditional Indian Home Cooking Recipe: Aloo poreel aka fried potatoes