Happy Cooking: ‘Himpati Aloo’ (Potato)….Indian Masala

This is a ‘hot’ flavored dish in ‘cool’ surroundings of cold Curd/Yogurt, ‘dressed’ to titillate the palate for a special lunch. Add to the table spread, it will enhance the menu.

To serve TWO you will require:

1.

Potato (Methi wale)……………………………………300 gm boiled & skinned.

2. Thick Curd / Yogurt…………………………………….300 ml beaten smooth with few spoons of cold milk.

3. Fresh Green Chili, diced fine………………………..02 tsp

4. Fresh Coriander leaves…………………………………02 tsp

5. Curry leaves………………………………………………….10 to 12

6. Cooking Oil …………………………………………………..50 ml (03 Tsp)

7. Mustard seeds……………………………………………….1/2 tsp

8. Hing Powder………………………………………………….1/4 tsp

9. Jeera /Cumin powder…………………………………….01 tsp (Jeera be slightly toasted and then ground)

10. Cinnamon powder………………………………………….01 tsp

11. Red Chili powder…………………………………………….01 tsp ( or as per your taste)

12. Dry Mango powder…………………………………………01 tsp

13. Chat Masala………………………………….……………….01 tsp (any branded)

14. Salt to taste.

15. Lime/Lemon juice…………………………………………..1/2 tsp

METHOD

Place on low flame a non-stick wok and heat half of the Oil.

Put in the mustard seeds and as it splutters put in half of the diced fresh green Chili, fresh Coriander and stir fry for a minute.

Add Hing Powder and fry & put in the boiled Potato and stir fry to evenly coat the fried ingredients.

Put in half of the Curry leaves and stir fry till the leaves get brighter. Sprinkle in all of dry Masala and vigoursly stir to coat all of the Potato.

Pour in the Lime juice and adjust Salt. Stir and remove from stove and keep aside to cool.

Part II

When the Masala coated Potato have cooled, remove to flat serving dish.

Pour the beaten Curd to evenly coat all of the Masala Potato.

In a ‘tadka’ pan pour in rest of the oil, heat and fry the remaining Curry leaves, fresh Coriander leaves & diced Chili. Fry till the Curry leaves brighten and pour over the dish spread out as garnish.

Serve with Chapati/Paratha.