Zaiqa

Bhune Aloo

Posted on April 7th, 2009 by Mona ©copyrighted in Canola Oil, Nigella seeds/Kalonji, Red Chilli powder, Salt/Namak, White Potato/Aloo | 16 Comments »

Pan-roasted spicy Potatoes

I enjoy these simple and easy to prepare spicy pan-roasted potatoes along with scrambled eggs, a toasted bread and home made butter for a scrumptious breakfast. You can also enjoy these versatile pan roasted potatoes along with roti and a vegetable curry for a light meal, some grilled sheekh kababs and a fruit salad on the side for a yummy brunch. Kids will especially love them.

Bhune Aloo – Spicy Pan-Roasted Breakfast Potatoes

Ingredients:

White Potatoes – 5, medium sized, peeled and quartered, (or cut thinly as shown in the picture below)
Red Chilli powder – 1 1/2 tsp
Salt – 1 tsp
Canola Oil – 1 tbsp
Nigella seeds/Kalonji – 1 tsp (optional)

breakfast potatoes along with omlette

Method:

1. In a bowl, add the quartered potatoes, red chilli powder and salt. Mix it all with your hands so that the potatoes get evenly covered with the spices.
2. Pour oil into a large heavy bottomed non-stick frying pan at medium heat. As it heats up, add the kalonji. Immediately add the seasoned potatoes from the bowl and stir well. Cover the lid for about a minute.
3. Stir them scraping the pan with a wooden spoon, sprinkle a few drops of water and immediately cover with the lid. Repeat the process of scraping and sprinkling with water while covering the pan with lid in between every one or two minutes until the potatoes are tender, about 10-15 mins. Pierce a knife into the quartered potato to check for doneness. Serve warm.

I am sending these pan roasted potatoes over to Ammalu’s Kitchen for the Think Spice, Think Kalonji event.

Luv,
Mona