Directions
Aloo Katliyan
Ingredients
Potato, medium – 6-7 nos
Ghee – 3 tbsp
Dry Red Chilli – 3 nos
Heeng – ½ tsp
Salt – 1 tsp
Onion, medium – 3 nos
Turmeric – ¾ tsp
Cumin powder – 1½ tsp
Coriander powder – 1½ tbsp
Black salt – ½ tsp
Chaat masala – 1 tbsp
Salt – to taste
Kasoori Methi Powder – 2 pinches
Chilli Flakes – 2 tsp
Coriander chopped – handful
Steps
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1
Done
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Aloo Katliyan is a classic Indian dish where katliyan in this dish refers to thick slices of potato. Peel and cut roundels of potatoes. It is wise to use the same size of potatoes for this recipe. Once sliced, keep them in cold water for 10 mins. In a pan or kadai, heat ghee. You can also cook this in mustard oil or regular oil. Add some dry red chillies and heeng (optional). Drain water from the potatoes and add it to the pan. Sprinkle some salt and toss them together. Cook on high heat and in the meantime cut thick roundels of onion. |
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2
Done
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Cook potatoes till it gets a good brown colour & is cooked almost 75-80%. Sprinkle turmeric, cumin powder, coriander powder, black salt, chaat masala, sliced onions and some salt to taste. Now again toss them on high heat, you may also stir them gently in a lift and drop motion so that potatoes do not break. Cook till potatoes are fully tender, then add kasoori methi powder, chilli flakes, slit green chillies and chopped coriander. Carefully using a slicer mix them gently. Cook for 2 mins and then plate them. Serve them hot as a main course with roti or as a side dish with meat dishes. |
