This tangy aloo gravy is a yummy accompaniment as a side dish or on its own with some hot peas pulav, puris or parathas.
Sukaina Esmail shares her recipe.
Ingredients:
1 Cup Oil
1 Cup Imly
8-10 Garlic cloves
1 Cup Coriander
1 Cup Kashmiri Mirchi
Salt to taste
1 Tblsp Spoon Dhaniya Powder
1 small cup jeera
Boiled Baby Potatoes (1 KG)
Method:
- Make a fine paste of Kashmiri Mirch, Jeera, Garlic, Salt, little bit of water and Dhaniya Powder
- Soak Imly in water and extract all juice
- In a pan add three table spoon of oil
- Add the masala paste and cook it well
- Add boiled baby potatoes and cook them with masala for 5-7 minutes
- Add imly water and finely chopped coriander
- Masala Aloo is ready to serve
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