Tuesday, January 10, 2017

Khatta Aloo

We love Indian food and wanted potatoes with our Karahi tonight.

2 pounds diced potatoes

1/4 cup vegetable broth
3 cloves garlic, minced
1 onion, diced
1 TBS ginger, minced
1 tsp cumin
1 tsp turmeric
2 TBS lime juice
1/2 tsp salt

Add the potatoes to water covering the potatoes
Boil the water for the potatoes and then reduce heat to med for 7-10 minutes
drain the potatoes

While the potatoes are cooking, broth saute the onions, garlic, and ginger for 5 minutes. Stir in the spices and lime juice.
Combine the drained cooked potatoes with the spices and sauteed vegetables. Place all on a baking sheet.
Bake at 350 for 30 minutes.

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