Ajwain Aloo
Boiled potatoes tossed in sizzling carom seeds and chilli flakes — a pungent, addictive side dish that comes together in minutes.
Adjust servings:
4 servings
Ingredient quantities update automatically
Ingredients
- 1 kg potatoes
- 2 tsp ajwain (carom seeds, heaped)
- 1 tsp red chilli flakes
- ½ tsp salt
- 4 tbsp oil
- ⅙ tsp mango powder or chaat masala (optional)
Method
Pressure cook potatoes with water 2 inches above them. After the first whistle, cook on medium heat for 4 minutes. Let pressure release naturally.
Cool, peel, and cut into 1-inch cubes.
Heat oil in a non-stick pan. Add ajwain and let it fry for a few seconds.
Add chilli flakes, then the cooled potato cubes. Stir well.
Add salt and mango powder. Toss until the spices coat the potatoes evenly. Taste and adjust.
Tip: Let the potatoes cool completely before adding to the pan — hot potatoes break apart and won't coat evenly.