Khasta Aloo Spicy Pan Fried Potatoes Recipes

SPICY FRIED POTATOES

Steps:

• Peel and slice potatoes thin about 1/4" thick.
• Melt butter or olive oil in deep dish fry pan.
• Mix all the spices together in a "disposable" container and keep to the side.
• Add the potatoes and sliced onions to the hot oil.
• Cover and let cook for about 5-7 minutes.
• Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
• Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.

INDIAN-STYLE POTATOES - KHATTA ALOO

Steps:

• In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
• Add the onion and cook 1 minute.
• Add the garlic, hot chile, and ginger, and cook until the onion is tender.
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
• Warm the dish through until hot and garnish with the cilantro and mint leaves.
• Serve hot.

KHASTA ALOO (SPICY PAN FRIED POTATOES)

Steps:

• Heat ghee in large non-stick pan until shimmering (I have the pan on full-blast for most of this recipe).
• Add cumin and stir until fragrant.
• Add coriander, tumeric, ground chile, green chile and ginger and stir, making a hot paste.
• Dump in potatoes and toss until coated on all sides (will be fairly dry).
• Move around into one layer and leave alone for a minute, allowing some crust to form. Turn and repeat until crusted to your liking.
• Remove from heat, squeeze lime juice over top,sprinkle salt and toss to blend.
• Pour into serving dish and garnish with cilantro.
• Serves 4 but I just ate most of it as a lunch.