Lunch

Aloo Gajar

INGREDIENTS

200 gms Potatoes, diced small
200 gms Carrots, diced small
3 Tbsp Refined Oil
½ Tsp Cumin whole
1 pinch Asafoetida
2 Tsp Ginger Garlic paste
2 Nos Green chilli, sliced
½ Tsp Turmeric
½ Tsp Red chilli powder
½ Tsp Coriander powder
To taste Salt
3 Tbsp Chopped Coriander
¼ Tsp Garam masala
Garnish-
3 gms Ginger juliennes

INSTRUCTIONS

Peel and cut potatoes and carrots into (peas sized) small dices. Keep separately in water.
Heat oil in a wok and add cumin seeds and asafoetida. When they crackle add ginger garlic paste and cook for few seconds.
Add sliced green chilli , salt and dry spices and mix. Then add diced potatoes and carrots.
Slow down the fire, give a nice mix, cover and cook for 10 minutes or until done.
Open the lid and add garam masala and half of the chopped coriander.
Transfer to a bowl and garnish with remaining chopped coriander and ginger juliennes.

Preferred recipes by Chef Rakesh Sethi.

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