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Nutmeg Potato Roundels
Aloo Jaiphali
Potatoes, large, washed well, shaken dry 6
Ghee 4 tbsp
Cumin (jeera) seeds 1 ½ tsp
Green Chillies, deseeded, finely chopped 2
Ginger (adrak), 1" piece, finely chopped 1
Coriander (dhaniya) powder 1 tsp
White pepper (safed mirch) powder 1 tsp
Salt to taste
Nutmeg (jaiphal) powder ½ tsp
Vegetable stock ½ cup
Lemon (nimbu) juice 1 tsp
Green coriander (hara dhaniya), finely chopped 2 tbsp
Method :
Peel the potatoes and cut into thick roundels. Reserve in cold water.
Heat the ghee in a pan on medium heat: add cumin seeds, When the seeds begin to pop, add green chillies, ginger and potatoes, stir for a minute.
Add coriander and white pepper powder; mix well. Add salt nutmeg powder; stir. Add vegetable stock (or water) and stir, Cover and simmer on low heat for 15-20 minutes, stirring gently and occasionally, until potatoes are fully cooked. Add more water, if required.
Add lemon juice; stir taking care not to break the potatoes. Add green coriander, stir gently. Check seasoning and remove from heat.
Transfer to a bowl and serve.
*Preparation time: 45 mins. Serves: 4
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