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Ingredient
Picnic Wale Aloo
Introduce
Chef :
Sonal Sardesai GautamPicnic Wale Aloo
The quintessential aloo sabzi to carry on a picnic or to pack to take along while traveling. 🥔
Be a little generous with the oil if making it to carry for long journeys or picnics because it lasts longer that way. 🙂
You can use kaccha / raw or boiled potatoes.
I served it with kaddu sabzi this Sunday but you can just serve with some pickle on the side.
Ingredient
Food ration :
4 servingsCooking time :
15-20 mins
1 tbsp
Coriander Seeds
1 tsp
Cumin Seeds
1.5 tsp
White Sesame / Safed Til Seeds
1/4 tsp
Fenugreek Seeds / Methidana
1/2 tsp
Mustard Seeds
1/4 tsp
Asafoetida Powder
1 inch
Ginger, julienned
1/2 tsp
Turmeric Powder
1 tsp
Coriander Powder
1/2 tsp
Red Chilli Powder
1 tsp
Amchur Powder
1/4 tsp
Rock Salt
Cooking instructions
* Step 1
Heat the oil in a kadhai, add the cumin, coriander, sesame, fenugreek, kasuri methi & asafoetida powder. Allow it all to splutter for a few seconds.
* Step 2
Add the ginger & green chillies, saute quickly for 2-3 seconds.
* Step 3
Add the turmeric, coriander, red chilli powder & saute briskly on low medium heat.
* Step 4
Cook for about 20 seconds, allowing the spices to cook
* Step 5
Turn up the heat a little again, immediately add the potato wedges, toss well so the masala coats the aloo well.
* Step 6
Cook uncovered for 5 minutes, on medium -high heat, stirring in between.
* Step 7
Cover & cook on low medium heat, checking and tossing once or twice.
* Step 8
Cook for 5-6 minutes or until almost done. Add salt, rock salt & amchur powder. Cook for 2 mins until golden brown and crisp. Take off heat
* Step 9
Garnish with chopped coriander and serve hot with Pooris or pack it up for picnic or travels. Tastes great even at room temperature.😋
Note: if there is a photo you can click to enlarge it
Tag
Potatoes, peeled & cut into wedges or half moons
coriander seeds
cumin seeds
White Sesame / Safed Til Seeds
Fenugreek Seeds / Methidana
mustard seeds
asafoetida powder
Kasuri Methi, lightly crushed between your fingertips
ginger (julienned)
green chillies finely chopped
turmeric powder
coriander powder
red chilli powder
amchur powder
rock salt
Mustard Oil (tastes best) or Refined Vegetable Oil
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