Peele Aloo
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
potatoes
|
|
| 2 | teaspoons |
salt
|
|
| 1 ¼ | teaspoons |
turmeric
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
green chili peppers
seeded, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
potatoes
|
|
| 1E+1 | ml |
salt
|
|
| 6.3 | ml |
turmeric
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
green chili peppers
seeded, sliced |
*
|
Directions
Boil potatoes in their jackets until cooked but firm.
Plunge them into cold water for a minute.
Peel them and then cube them. Sprinkle over the salt and turmeric.
Toss to coat all the pieces evenly.
Heat oil over medium high heat.
When very hot, add the potatoes and fry, turning and tossing, for 5 minutes.
Sprinkle the sliced chilies and 2 to 3 tablespoons of water over the potatoes.
Stir carefully. Cover the pan and let the potatoes steam over low heat for 10 minutes or until they are completely tender.
Uncover and continue frying, turning regularly, until all remaining moisture is evaporated and potatoes are slightly browned.
