/hihi
This one is made dry, in a kadai. I hope you know what a kadai looks like! :D I suggest you use a Non-Stick one cuz your food will have a low chance of sticking.
For this, you'll need : (You can adjust accordingly alright?)
This one is made dry, in a kadai. I hope you know what a kadai looks like! :D I suggest you use a Non-Stick one cuz your food will have a low chance of sticking.
For this, you'll need : (You can adjust accordingly alright?)
- 2 Potatoes, peeled and chopped small.
- 1 tbsp Ghee
- 1 tsp Jeera (Cumin seeds)
- 1 tsp Chilli powder
- 1 Onion chopped small.
- 1 tsp haldi powder.
- Salt to taste.
- A bit of water. (I'm looking at maybe a quarter cup or something)
The Method!
- Put the kadai on low heat.
- Put in the ghee.
- After it gets hot (shall take a few minutes) splutter the jeera in it.
- Put in the the onions and stir till golden.
- Now add the potatoes and all the spices/leftover ingredients.
- This must be done on low heat because we're using raw potatoes, which wont cook on high heat, just burn.
- Stir around till the potatoes acquire a golden-ish tint.
- Add the water, not to cover it or make a gravy, just to steam-cook the sabji.
- A little less than a quarter cup would suffice in my opinion.
- Cover with a lid and leave to cook, stirring occasionally to prevent the food from sticking and burning.
- Just pick up a piece of aloo and taste it, if it seems soft and edible and everything, its fine!
- If not, just cover and cook some more.
Its that simple!
Hope it helped :)
/bye
