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Pakistani spicy potatoes (aloo bhujia)

This is gorgeous served simply with rice but also tastes great as a side dish for meat and fish.

500g/1lb 2oz potatoes, cubed
5 tbsp sunflower oil
1½ tbsp ghee
2 tsp cumin seeds
2 tsp nigella seeds
2 tsp coriander seeds
2cm/1in fresh root ginger, peeled and finely grated
4 garlic cloves, crushed
6 tomatoes, roughly chopped
4 tbsp tomato purée
1 tsp ground turmeric
1 tsp chilli powder, or to taste
2 tbsp dried methi (fenugreek leaves)
salt, to taste
To serve
handful fresh dill, roughly chopped
1 green chilli, thinly sliced
½ lemon, cut into wedges

1. Parboil the potatoes for a few minutes, then drain well.
2. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.
3. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan.
Full instructions recipe visit: https://www.bbc.com
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