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Aloo Aur Kele Ke Bhujia
- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
Try to stir and shake the vessel instead of using a spoon, once the bananas and the potatoes are added to the mixture.
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A staple Kashmiri dish, this semi-dry preparation is slow cooked in order for the bananas and potatoes to absorb the flavour of the spices. You can serve this easy-to-make recipe with Sheermal or Bakarkhani.
- Raw bananas (kachhe kele) (4)
- Potatoes (aloo) (4)
- Ghee (2 tbsp)
- Asafoetida (hing) (a pinch)
- Cumin seeds (jeera) (1/2 tsp)
- Fenugreek seeds (methi dana) (1/4 tsp)
- Salt ( to taste)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Green chili (hari mirch) (1 tsp)
- Dry ginger powder (saunth) (1/2 tsp)
- MTR Dhaniya/Coriander Powder (1/2 tsp)
- Nigella seeds (kalonji) (1/4 tsp)
- Yogurt (dahi) (1/4 cup)
- Peel the bananas and cut them into roundels with half an inch thickness. Also, peel the potatoes and cut each one into four parts.
- Heat ghee in a pan and fry the bananas till golden brown. Transfer to a plate. Next, fry the potatoes and set aside in a plate.
- Now in the same pan, add hing, jeera, kalonji and methi dana. Sauté for a minute.
- Then add fried bananas and potatoes. Stir to combine.
- Add salt, saunth, MTR Dhaniya/Coriander Powder and green chili.
- Shake the pan a couple of times and add half a cup of water. Cover and allow to simmer for 10–15 mins.
- Once the potatoes and bananas turn soft, after about 10–15 mins, add the whisked yogurt.
- Cover the vessel and let it simmer over low flame for another 10 mins.
- Garnish with chopped coriander and serve warm.
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