Zest up your meal with this lip-smacking Aloo Bhurji filled up with the goodness of garlic and the richness of fresh cream...Have a sip of chilled mint lime juice in between to enjoy the punch of it..
Peel off the skin from the boiled potatoes and grate them using a grater and keep aside.
Heat a saucepan and tip in a tablespoon of ghee and when it melts just blend in two tablespoons of cooking oil in it.
When it is heated, just sprinkle a teaspoon of cumin seeds to it and let it splutter.
Then add a teaspoon of fennel seeds to it and let it sizzle too.
Follow it up with a teaspoon of grated ginger and stir in.
Similarly, blend in a teaspoon of minced garlic along with some finely chopped green chilies and stir for a while.
When it turns aromatic, add the finely chopped onion and mix well.
When it turns translucent, plop in a cup of chopped tomatoes and swirl in.
When it softens, add a cup of chopped bell pepper followed by grated potatoes and stir in with a splash of water.
Turn up the heat gently, and stir well from time to time.
Sprinkle the required salt along with half a teaspoon of turmeric powder and mix well.
Scatter over a teaspoon of red chili powder and then tip in a little turmeric powder along with it.
Lower the flame and add half a teaspoon of cumin powder to it and let it blend in for a minute.
Subsequently, stir in a little garam masala and follow it up with some crushed kasuri methi leaves with a nice stir.
Let it get cooked in low flame approximately for about ten minutes and pop the lid on.
After a while, when you open the lid you will notice the oil oozing at the sides.
At this stage, squirt in a tablespoon of fresh cream and turn off the stove.
Garnish with some lush green coriander leaves and serve hot for roti or paratha.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.