Wednesday, January 14, 2009

Aloo Gadda (potato fry)

A little spicy, a little salty, a little crispy. This would be great served at brunch as a fan-tabulous way to kick-start a Sunday morning!

2 large potatoes, peeled, boiled (make sure they don’t get too soft, though!!), and cut into small bite-sized cubes. Should make about 2 cups of potato cubes . . .
1 tsp mustard seeds
1 tsp cumin
1 tsp moong dal
2-3 red chilis, broken into 1-inch pieces
A handful of peanuts (optional)
½ tsp turmeric
10 curry leaves
Pinch of salt
1 tsp red chili powder
½ tsp meat masala

Heat 2 tbs of oil in a pan. To test the temperature, toss a few mustard seeds into the oil; if they splutter immediately, it’s hot enough. Add mustard seeds, cumin, dal, chilis, and peanuts and cook for about 30 seconds. Add the potatoes, and fry for about 3-5 minutes. Add turmeric and curry leaves; fry for about one more minute. Sprinkle with a pinch of salt (about ½ - 1 tsp), and then add about ¼ cup water. Continue frying for another 5 minutes (so the water evaporates) before adding chili powder and meat masala . . . then just let it cook till it’s as crispy as you want it, adding extra oil along the way if needed.

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