Ingredients
1/4
Heat 1 tbsp ghee in a pan.
Add makhana and roast it on medium
to low heat until it is crisp. Once done, remove it from the pan and
keep it aside.
Add the remaining ghee into the same pan. Add cumin seeds and let it splutter.
Add chopped green chilies and saute it for about 20 seconds.
Add red chili powder, turmeric powder, salt and immediately give it a mix.
Add the boiled potatoes into the pan and
toss it well. Once the potatoes are coated well with the spice mix, add
the roasted makhana and toss again.
Lower the flame and keep tossing the
aloo and makhana mix using a spatula. Cook it for 3 to 4 minutes.
Serve it hot, garnished with coriander leaves.
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