Ingredients
- 250 grams Potatoesstandard size (boiled and mashed)
- 1/4 cup Onionschopped
- Green Chilieschopped
- 2 tbsps Coriander leaveschopped
- 1 tbsp salt
- 1 tbsp Black Pepper
- 1 tbsp Chili flakesred
- 1 tbsp Cumin Seeds
- 1 tbsp Mustard Oil
Directions
If you are an Asian and don’t love potatoes? What’s the fun in being an Asian then? Potatoes are loved throughout the circle of food lovers worldwide and are undoubtedly accepted in thousands of dishes in our environment. Cooking a dish with potatoes not only gives a positive boost to your cooking but also refreshes your taste buds with some extra flavor and health.
ALOOS AND THE INDIANS!
You love eating it, and for Indians, it’s far one of the essential substances of any dish. Right out of from the Samosas to the delicious Parathas filled with aloo and tikkis to the Vada Pav. Indians admire potatoes in every possible form – be it boiled, roasted, baked, or fried.
Vegetables shape a vital part of the conventional Indian vegetarian weight-reduction plan, and potatoes forever form part. Either used as an addition to the curry, vegetable or eaten separately in the form of fried fritters, potatoes are a staple in our weight-reduction plan.
However, although used as a part of nearly every Indian delicacies, potatoes no longer originate within the peninsular United States. There’s a whole lot of potato data you had been entirely unaware of them but didn’t worry; you will be able to find a lot when it comes to linking potatoes with Indian food.
HERE’S SOMETHING SIMPLE AND QUICK TO ENJOY!
Feeling the urge to have some Indian food tonight? Don’t worry, we got your covered! Even our newbie chefs will be glad to try our most comfortable and quickest aloo ka bharta recipe with adaptable instructions in the details below.
Have fun making some light and quick night snack with wheat bread to satisfy your hunger!
Steps
1 Done | Get your potatoes ready by cutting them in half and boiling them on high flame. Make sure the heat is good, and potatoes are cooked thoroughly so they can be mashed perfectly. You can add a little salt to the boiling water to give their softness a boost. |
2 Done | Drain the hot water when potatoes are ready and peel their skin when they get cold. Cutting potatoes in half helps to make them softer and lets it cook thoroughly. |
3 Done | Mash the potatoes with a masher or whatever essential is used at your size to make them quickly cookable. |
4 Done | Ready a pan with some mustard oil for frying and cook the onions on low heat until they turn soft and change their color. |
5 Done | Add in the mashed potatoes and all the given spices and mix them well. |
6 Done | Cook the mixture for at least 10 minutes on low heat, so the flavor is soaked entirely. |
7 Done | Add in half of the coriander leaves and chopped green chilies into the mixture as a final addition and let it cook on very low flame for 5 minutes with the lid on. |
8 Done | Set up a bowl and decorate your dish with some coriander leaves and chopped chilies on top for an extra spicy taste. |
9 Done | Enjoy with wheat bread! |
