Aloo Chatpatte (Micro)

Ingredients

• Small, whole potatoes, (approx. ½” dia.) 500 g
• Sarson ka tel (Mustard Oil ) ¼ cup (60 g)
• Zeera (Cumin) seeds 1 tsp
• Heeng (Asafoetida) ¼ tsp
• Ginger paste 1 tsp
• Green chilli paste ½ tsp
• Salt 1 ½ tsp or to taste
• Dhania (Coriander) seeds 1 tbsp ]
• Zeera (Cumin) seeds 2  tsp ] dry roast and powder together
• Chilli powder 1 ½ tsp or to taste
• Haldi (Turmeric) 1 tsp
• Dry mango powder (Amchur) 1tbsp
• Hara Dhania (Coriander leaves ) for garnish

Preparation

• Wash and scrub the potatoes and prick them with a fork. Place in a deep dish with 1tsp salt and water to cover and cook, covered at HI for 7 minutes, till cooked through. Alternatively, boil them the conventional way. Peel and keep aside ( if new potatoes, you can keep the skin on).

• Mix the oil, zeera, and heeng, and cook covered at HI for 2 minutes. Mix in the ginger paste and cook for ½ minute.

• Mix in the, potatoes, chilli paste, salt, powdered ingredients, chilli powder, haldi and amchur. The mixture should coat the potatoes well.

• Cover and cook at HI for 10 minutes, stirring once. Serve hot or cold, with a meal or as a snack, garnished with the hara dhania.