A no oninon, no garlic, no ginger, no tomatoes... easy peasy dry potato dish.
This tops my kids lunch box menu as it goes well with roti and rice. Aloo is a very versatile vegetable, and is one of my favorite and its a surprise to me that I have not posted much potato recipes here on the blog other than aloo-baigan and aloo cauliflower.
I will try to post more simple and easy recipes which will help both the novice cook and bachelors. Here, in this recipe aloo is cooked in Kashmiri red chilli powder, you can also use boiled and cooked aloo, but there is a slight subtle change of taste when using boiled potatoes.
To make this dish, all you need is some potatoes, Kashmiri chilli powder and coconut oil (and salt ofcourse!). Oil is heated and then reduced or switched off while adding the chilli powder so that it does not get burnt or the color/flavor changes....potatoes are immediately added in and the fire is switched on.....you can sprinkle a wee bit of water and then cover and cook...once the potatoes are cooked through....roast them in the pan....for 7-10 minutes (or more) or until done....it can't get any simpler than this.....seriously!
Try not to add too much water, if you are not that health conscious then the more the oil the better the taste....but here I did add about a tablespoon or two of water....and the trick is to cook in low flame....or should I say, roast in slow flame. This is always my go to dish to wrap roti/chappathi.
Looking for more "wrap" ideas??
Author: Nisa Homey
Cooking Time: 15-20 min.
Potato: 4, medium Chopped.
Kashmiri Chilli Powder: 1 tsp heaped.
Coconut Oil: 2-3 tbsp.
Salt: 1 tsp or as needed.
Water: 1-2 tbsp or as needed.
I used these not so good looking potatoes.
Then chopped them and rinsed them out, so that the starch does not hamper my dish.
Heat coconut oil in a kadai or a pan (nonstick works perfect) and then switch off the flame. Add in Kashmiri chilli powder, if using ordinary chilli powder reduce by half....though you may not get the nice red color.
See how quickly the color changes when added to hot oil....sometimes, after switching off the fire... I count to 20 before adding the chilli powder because if the oil is very hot...the chilli powder might get burnt and also if you allow the chilli powder to stay too long in the hot oil it might change into a darker color, so it is best to add in the potatoes as quickly as possible...keep them near you.
Once you add in the potatoes switch on the fire and mix...add in salt and mix again.You can sprinkle some water on top. Cover and cook on low flame and open and stir in between, so that it does not get sticked to the bottom.
Once the potatoes are cooked....roast them for 7- 10 minutes, spreading them out in the kadai and mixing on and off.
Serve with rice or roti.
You can add curry leaves or coriander leaves to garnish.
Notes: To make a North Indian version; just add 1/2 tsp Jeera to the oil (use refined oil) and proceed, lastly adding a dash of amchur/dry mango powder would be perfect....dont forget to use coriander leaves.