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28 March, 2016

Pepper Potato Fry

Posted in : veg side dish on by : nrdubey Tags: , , ,

Date – 18.3.2015

 

Preparation time – 20 min

Cook time – 15 min

Recipe type – side dish

Cuisine – Indian

Serve – 2

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Ingredients

Measuring cup used 1 cup = 220 ml

Potato/aloo – 3 big or 320 g (boiled, peeled and cut into cubes)

Garlic – 5-6 (paste or crushed)

Ginger – 1 inch (paste or crushed)

Cumin/jeera – ½ tsp

Black pepper/kalimirch – 1 tbsp (crushed)

Curry leaves – 2 spring

Red chili powder – 1/2 tsp

Turmeric – 1/4 tsp

Coriander powder – 1 tsp

Lemon juice – few drops (optional)

Salt – as per taste

Oil – 3-4 tbsp

Coriander leaves for garnishing

Method

Boil the potatoes in pressure cooker, while boiling add some salt so that potatoes will not break after boiling.

For pressure cooking after one whistle keep the flame at simmer for 7-8 minutes and then turn off the flame. some time potato takes more time to cook so that cook accordingly.

After pressure cooking let pressure settles down on it’s own.

Now peel them and cut them into the medium sized cubes with the knife.

Spread red chili, turmeric, coriander powder and salt to the potato and set aside.

Heat oil in a kadai or pan, add cumin to it and let it splutter nicely.

add ginger and garlic together and saute for few seconds.

Add potato pieces and curry leaves, toss them well.

Now turn the flame over low -medium and cook them till they turn golden brown, stir slowly in between. Stir slowly otherwise potatoes will break. It will take about 10 -15 min approximately.

When the potatoes turn golden brown add crushed black pepper and toss well.

Last add few drops of lemon juice and chopped coriander leaves, stir and turn off the flame.

Pepper potato fry is ready serve it with paratha, puri or with dal rice.

 

In short

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Take potatoes on pressure cooker and water and salt

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After 1 whistle cook potatoes at simmer for 7-8 min

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Peel them and cut into cubes

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Spread red chili, coriander, turmeric powder and salt

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Heat oil and add cumin, lrt splutter

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Add ginger – garlic, saute till raw smell goes off

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Add potatoes and curry leaves, toss them well

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Turn the flame low – medium and cook them till they turn light golden brown, stir in intervals

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Add crushed pepper powder and salt, toss well

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Add some drops of lemon juice

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Add chopped coriander, stir and turn off the flame

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Serve hot

 

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