Ajwaini Aalo
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.
Description
My mom's potatoes, stir fried with carom seeds
Ingredients
- 10-12 medium sized yellow potatoes
- 3 tbsp Mustard Oil (Replace with any oil with a high smoking point)
- 2 tbsp Ajwain ((Carom Seeds))
- 1/4 tsp Turmeric
- 1/2 tsp paprika/kashmiri chilli powder
- Salt to taste
- 2 Green Chillies (Slit)
Method
- 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.
Add salt, turmeric, red chili powder and ajwain (carom seeds). Gently mix in the dry spices and salt.
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.
potatoes, aalo, ajwain
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