Phool Makhani and aloo fry
| Phool Makhani and aloo fry |
|---|
| Ingredient Name |
Quantity |
Unit |
|---|
| Garam Masala |
1 |
Teaspoons |
| Coriander Powder |
1 |
Teaspoons |
| Red Chilly Flakes |
1 |
Teaspoons |
| Green Chilly |
3 |
Numbers |
| Turmeric |
1/4 |
Teaspoons |
| Sugar |
1 |
Pinch |
| Salt |
|
To Taste |
| Onions |
2 |
Numbers |
| Hing |
1 |
Pinch |
| Oil |
2 |
Tablespoons |
| Fennel Seeds |
1/2 |
Teaspoons |
| Cumin Seeds |
1 |
Teaspoons |
| Mustard Seeds |
1 |
Teaspoons |
| Phool Makhana |
250 |
Grams |
| Baby Potato |
500 |
Grams |
| Amchoor Powder |
1 |
Pinch |
| Roasted Chanadal Powder |
2 |
Teaspoons |
| Chopped Coriander |
1 |
Bunch |
Directions
- Boiled and peel the baby potatoes
Heat oil in a pan add phool makhana and fries them and keeps it aside.
- In
the same pan add some more oil and add mustard seeds, cumin seeds,
fennel seeds, add pinch of hing, add onions, salt, sugar, turmeric,
green chilly, red chilly flakes, coriander powder, amchoor powder, and
mix it all, and add baby potatoes, and toss the mixture and add phool
makhana and garam masala, roasted chanadal powder and toss them, and
sprinkle the coriander leaves, switch off the flame and serve it.
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