Aloo Fry is India's most favorite dish popular from Kashmir to Kanyakumar and Kohima to Kutchh. It is made with heavy assortment of spices like garam masala and amchur . It is a chatpata dry potato preparation to make your toungue tickling. But it is amazing to see that when Anupam Kachhi Ghani Oil is used it becomes more tasty and pungent. Mustard Oil adds to the peppy flavour!
Step 1: Take a non-stick pan and heat the Anupam Mustard Oil.
Step 2: Add Mustard Seeds / Jeera and saute for a minute.
Step 3: Add Potato Cubes
Step 4: Saute on medium to low flame for 8 to 10 mins.
Step 5: Add mentioned spices like Turmeric, Kashmiri Red Chilli Powder, Red Chilli Powder, Coriander Powder, Cumin Seeds Powder, Asafoetida, Garam Masala and Salt.
Step 6: Mix the spices with soft hand & saute on a low flame for 10 to 12 mins.
Step 7: Switch off the flame, add the Dried Mango Powder (Amchur) and mix gently.
Step 8: Season with Coriander leaves.
Step 9: Serve Hot with Chapati / Paratha / Poori.
2 Cups Potato Cubes
2 Tbsp Anupam Mustard Oil
1 Tbsp Jeera Sabut / Mustard Seeds
1/4 Tsp Turmeric (Haldi) Powder
1 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Red Chilli Powder
1 Tsp Coriander (Dhania) Powder
1 Tsp Cumin Seeds (Jeera) Powder
1/4 Tsp Asafoetida (Hing)
1/2 Tsp Garam Masala
1/2 Tsp Dried Mango Powder (Amchur)
Salt to Taste
2 Tbsp Finely Chopped Coriander (Dhania)