ALOO MASALA

4 potatoes (boiled)

▢1 onion (thinly sliced)

▢1 green chilli (finely chopped)

▢1 inch ginger (finely chopped)

▢1 dried red chilli

▢1 tsp cumin seeds

▢1 tsp mustard seeds / rai

▢1 tsp urad dal

▢1 tsp chana dal

▢½ tsp turmeric powder

▢pinch hing / asafoetida

▢1 stem curry leaves

▢2 tsp lemon juice

▢1 stem coriander leaves (finely chopped)

▢2 tsp oil

▢salt to taste

INSTRUCTIONS

boil the potatoes well and peel off the skin.

finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.

in a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. wait till mustard seeds splutter.

then add curry leaves and hing. fry for a minute.

now add thinly sliced onion and fry till then turn translucent.

add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away.

now add boiled potatoes and turmeric.

mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook 3 mins

squeeze some lemon juice and add chopped coriander leaves. give a good mix.

serve aloo bhaji hot with masala dosa’s, rice or chapathis.