Mustang Piro Aloo Recipe
Ingredients:
- 500g baby potatoes (small potatoes)
- 2 tablespoons mustard oil
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds (methi)
- 2-3 dried red chilies
- 1 medium-sized onion, finely chopped
- 4-5 cloves garlic, finely chopped
- 1-inch ginger, finely chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 1 tablespoon lemon juice
Instructions:
- Prepare the Potatoes:
- Wash the baby potatoes thoroughly. You can leave the skin on or peel them, depending on your preference.
- Boil the potatoes in salted water until they are tender but not too soft. Drain and let them cool slightly. Once cooled, lightly crush each potato with your hands or a spoon.
- Temper the Spices:
- Heat mustard oil in a large pan over medium heat until it starts to smoke slightly, then lower the heat.
- Add cumin seeds, fenugreek seeds, and dried red chilies. Let them sizzle for a few seconds until aromatic.
- Sauté the Aromatics:
- Add the chopped onion to the pan and sauté until golden brown.
- Add garlic, ginger, and green chilies. Cook for 2-3 minutes until the raw smell of garlic disappears.
- Spice the Potatoes:
- Add turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder, and salt to the pan. Stir well to combine the spices with the onion mixture.
- Add the boiled and crushed potatoes to the pan. Mix gently to coat the potatoes with the spices.
- Cook for about 5-7 minutes on medium heat, allowing the potatoes to absorb the flavors.
- Finish the Dish:
- Drizzle lemon juice over the potatoes and give it a final toss.
- Garnish with freshly chopped cilantro.
- Serve:
- Serve the Mustang Piro Aloo hot as a side dish with rice, roti, or as a snack on its own.
Enjoy the spicy and flavorful Mustang Piro Aloo!