Name: Masala Aloo recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: Medium potatoes 4 to 5; Rice flour or corn meal 1 tbsp; Vegetable oil 3 tbsps; Asafoetida a pinch; Cumin seeds 1 tsp; Carrom seeds 1/2 tsp; Coriander powder 1 tbsp; Cumin powder 1 tsp; Red chilli powder 1/2 to 1 tsp; Turmeric powder 1/4 tsp; Salt to taste; Finely chopped coriander leave for garnish 1 tbsp

Ingredients Serving: 3

Medium potatoes 4 to 5
Rice flour or corn meal 1 tbsp
Vegetable oil 3 tbsps
Asafoetida a pinch
Cumin seeds 1 tsp
Carrom seeds 1/2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Red chilli powder 1/2 to 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Finely chopped coriander leave for garnish 1 tbsp

Instructions

Pressure cook or boil potatoes until they are well cooked.
Once cool enough to handle, peel the skins and quarter each potato into 4 or 8 large pieces.
In a large bowl, toss the pieces in rice flour coating well, keep aside.
In a large non-stick wok / kadai, heat the oil.
Add asafoetida and cumin and carrom seeds. Once the seeds splutter, add the coriander powder, cumin powder, red chilli powder, turmeric powder and salt to the oil.
Stir well so that all the spice powder including salt, gets cooked in oil.
Do this on a low flame so that none of the spices burn. Immediately, throw in the rice flour tossed potato chunks, stirring gently to coat with the spices and oil.
Cook them on a low flame until all the potato chunks get encrusted with spices, around 7-8 minutes, turning occasionally.
Garnish with finely chopped coriander.

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