Follow these steps for perfect results
Onion
sliced
White Urad Dal (Split)
Red Chilli powder
Garlic
crushed
Coriander Powder (Dhania)
Potatoes (Aloo)
skin peeled and chopped into cubes
Cumin powder (Jeera)
Cumin seeds (Jeera)
Mustard seeds
Turmeric powder (Haldi)
Curry leaves
Peel and boil the potatoes in a pressure cooker with enough water for 1 whistle.
Release pressure naturally and keep aside.
Heat oil in a kadai (wok).
Add mustard seeds and urad dal; let them splutter for 10 seconds.
Add curry leaves; let them crackle for 10 seconds.
Add garlic and onions; sauté until light brown and crispy.
Add all spice powders (red chilli, coriander, cumin, turmeric) and salt; stir well.
Add the cooked potatoes; toss to coat well with the masala.
Serve hot.
Expert advice for the best results
Soaking potatoes for 30 minutes before cooking helps to remove excess starch, resulting in crispier potatoes.
Fry the potatoes in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy potatoes.
Everything you need to know before you start
10 minutes
Potatoes can be boiled ahead of time.
Garnish with chopped cilantro and a sprinkle of red chilli powder.
Serve hot as a side dish with rice and dal.
Pair with yogurt or raita for a cooling contrast.
To balance the spice
Discover the story behind this recipe
Commonly served as a side dish in Andhra meals.
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