Dry Potatoes with Ginger
Cubes of potato encrusted with a spicy, crisply browned, ginger-garlic paste with a hint of fennel. Also known as Sookhe Aloo.
Ingredients
- 625 g waxy potatoes
- 1 piece fresh ginger
- 3 garlic cloves
- 3 tbsp water
- 0.50 tsp ground turmeric
- 1 tsp salt
- 0.50 tsp cayenne pepper
- 5 tbsp vegetable oil
- 1 tsp fennel seeds
Equipment
- food processor
- blender
- frying pan
Instructions
Prepare the Potatoes
Boil the 625 g waxy potatoes in their jackets. Drain them and let them cool completely. Peel the potatoes and cut them into 2-2.5cm dice.
Make the Paste
Put the 1 piece fresh ginger , 3 garlic cloves , 3 tbsp water , 0.50 tsp ground turmeric , 1 tsp salt , and 0.50 tsp cayenne pepper into a food processor or blender . Blend until you have a paste.
Cook
Heat the 5 tbsp vegetable oil in a large, preferably non-stick frying pan over a medium flame. When hot, put in the 1 tsp fennel seeds , if you are using them. Let them sizzle for a few seconds. Now put in the ginger-garlic paste. Stir and fry for 2 minutes . Put in the potatoes. Stir and fry for 5-7 minutes over a medium-high flame or until the potatoes have a nice, golden-brown crust on them.
View Cooklang Source
---
title: Dry Potatoes with Ginger
description: "Cubes of potato encrusted with a spicy, crisply browned, ginger-garlic paste with a hint of fennel. Also known as Sookhe Aloo."
servings: 5
time: 45 minutes
tags: [potato, indian, side, vegetarian]
cuisine: Indian
difficulty: easy
---
== Prepare the Potatoes ==
Boil the @waxy potatoes{625%g} in their jackets. Drain them and let them cool completely. Peel the potatoes and cut them into 2-2.5cm dice.
== Make the Paste ==
Put the @fresh ginger{1%piece}, @garlic cloves{3}, @water{3%tbsp}, @ground turmeric{0.5%tsp}, @salt{1%tsp}, and @cayenne pepper{0.5%tsp} into a #food processor{} or #blender{}. Blend until you have a paste.
== Cook ==
Heat the @vegetable oil{5%tbsp} in a large, preferably non-stick #frying pan{} over a medium flame. When hot, put in the @fennel seeds{1%tsp}, if you are using them. Let them sizzle for a few seconds. Now put in the ginger-garlic paste. Stir and fry for ~{2%minutes}. Put in the potatoes. Stir and fry for ~{5-7%minutes} over a medium-high flame or until the potatoes have a nice, golden-brown crust on them.
> It is best to make this dish in a large, non-stick frying pan or a well-seasoned cast-iron pan.
> You could serve them with an Indian meal of Qeema matar, an Indian bread and a yogurt relish, or you could serve them with grilled or roasted meats.