Ajwaini Aalo or Potatoes with carom seeds is one of those creations that shines not despite its simplicity, but because of it! Carom seeds add a crunch and sharpness to an otherwise plain dish, taking away the need to add any more complexity. Serve it as a side with rice and a light dal or on its own with a roti/ parantha. In fact, i love it on top of a crispy toast for breakfast.
Ajwaini Aalo
Description
My mom's potatoes, stir fried with carom seeds
Ingredients
Method
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Prepare the potatoes
Wash and peel potatoes and slice into thin rounds, about 1/8th of an inch thick. Soak in cold, salted water for 10 minutes to take the starch out. Rinse and drain.
A mandolin can really help cut thin, even slices. However, a nice sharp knife can do the job well. Feel free to leave the peel on, especially if you are using small red potatoes. -
In a thick bottom pan, heat oil on medium heat. Add slit green chili and sliced potatoes. Stir fry briefly (about 5 minutes) or medium to high heat till the potatoes start to turn golden brown.
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Add salt, turmeric, red chili powder and ajwain (carom seeds). Gently mix in the dry spices and salt.
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Simmer and cover for 10 minutes or until cooked through, stirring occasionally and checking for doneness. Serve hot as a side dish with rice or as a main dish with chapati.
