Aloo Lahsuni ( Garlic Patatoes..)

 

 

Spicy n Hot ( or not! ) Aloo Lahsuni ( Garlic Potatoes )

 

 

 

With all the festivities of holidays going on around me how could I stop myself from blogging about one delicious recipe my husband experimented over a couple of days and has now mastered the skill. Don't caution yourself just by looking at the super spicy texture of these baby potatoes... It will be a taste to remember.. No doubt!!

 

A simple recipe with minimum ingredients and super quick is what everyone is looking for to make a good conversation starter!!

 

Ingredients:

1. Small Baby Potatoes - preferably in round shape  15 count
2. Peeled Garlic cloves - 15
3. Oil - 3 Tablespoons
4. Hing / Asafoetida powder - 1 pinch
5. Cumin seeds - 1 Teaspoon
6. Curry leaves - 5

Masala

1. Garam Masala - 2 teaspoons
2. Coriander powder - 3 tablespoons
3. Chaat masala or amchur powder - 1 tsp
4. Kashmiri Red Chili Powder - 1 tablespoon ( This is not so spicy compared to the regular red chili powder)
5. Salt - To Taste

Wash thoroughly the potatoes then pressure cook the potatoes to boil them.

 

Boil the potatoes in a Traditional Indian Pressure cooker and peel them. One good trick to peel hot boiled potatoes is to submerge them in cold water so that the skin leaves the potato body and it is easy to peel it off. Make sure that the potatoes are not too soft and crumble when you peel them.

 

 

 
 
Chop the Garlic into small pieces as shown below

 
In a flat base Skillet warm the oil and let the cumin seeds crackle. Put the curry leaves and the pinch of Hing and let the garlic pieces saute for 2-3 min. Then mix the remaining Masala Ingredients together and blend in together to get the spicy look.

 

Let the onions saute for 5-10 min till they are crispy on the outside. Stir until the oil separates from the potato masala.

 

Yummy comfort food ...finger snacks are served!!

                                                                  ENJOY the holidays!!!