Marathi Aloo from the kitchen of Ritika Poddar
To serve 6 Persons
Ingredients
6 same size potatoes sliced
2 Tomatoes
1 medium Onion
1 Green Chilies
100 gms Ginger
1/2 cup grated Coconut
1/2 ltr Oil to fry
Salt to taste
Ingredients For Baghaar:
Pinch of Hing
½ tsp Rai
2 Bay Leaves
2 sticks of Curry Leaves
1 tsp Paanch Phoran
1 tsp Mirchi
1 tsp Haldi
1 tsp Dhania powder
½ tsp Amchur
1 tsp Everest Subji Masala
½ tsp Garam Masala
1 tsp chopped Dhania Patta.
Method
Cut small roundels of Potatoes with skin and fry.
Half fry the Potatoes on medium flame. When you are removing the Potatoes from the oil, the Potatoes tend to stick together. Therefore physically remove them by hand one by one and drain it on a
paper towel.
Make a paste out of Tomatoes ,Onion,Green chilies and Ginger.
Take a vessel…heat 1 tbs oil.. give baghaar of rai, curry patta,bay leaves , panchphoran…Add grinded tomato paste….add dhania, mirchi, garam masala, amchur and salt to taste..cook for 5 minutes .
Lastly add potatoes..Cook on low flame.
While serving add grated coconut.
