This is actually the most fundamental method of making taters in Karachi, Pakistan. Its best offered with Hara Raita Roti/Chapati. Many people also serve it with Daal Chawal like a side dish. Me my brothers and sisters are grownups now however this is a dish we request our mother to create whenever we visit her. Lets just say this will be our comfort food along another Pakistani dishes. Note: If you're not big on spicy/hot food you'll be able to adjust the quantity of red chili powder.
Ingredients Diet
Directions
- Inside a wok, heat oil. Adding red chilies, stir them for ten seconds add cumin seeds. Stir fry them for ten seconds add taters. (Make certain you have cumin seeds taters ready before heating the oil don’t allow the cumin seeds stir fry greater than ten seconds otherwise they’ll burn loose the aroma.)
- Mix the taters well (at this time the taters might start that you follow the pan so gentle) Add tomato plants, salt, red chili powder, turmeric powder and coriander powder. Mix again. Cover allow them to prepare on medium low heat up until the tomato plants get tenderized the taters get almost 75% done.
- Now add mint leaves eco-friendly chilies. Mix, cover prepare on low heat for an additional fifteen minutes or up until the oil separates your Aloo Ka Salan will get done.
- Enjoy with Hara Raita Roti/Chapati.
Switched out great! I ran from mint, however it was still being good.
Diet Info
Meal: 1 (224 g)
Servings Per Recipe: 6
Amount Per Serving % Daily Value Calories 294.4 Energy 167 57% Total Fat 18.6 g 28% Saturated Fats 2.4 g 12% Cholesterol mg % Sodium 408.2 mg 17% Total Carb 30.1 g 10% Soluble Fiber 4.3 g 17% Sugars 3.2 g 12% Protein 3.9 g 7%
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