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Peele Aloo


8 medium potatoes
2 tsp salt
1 1/4 tsp turmeric
3 tbsp oil
1 each green chili, seeded, sliced

Boil potatoes in their jackets till cooked but firm. Plunge them into
cold water for a minute. Peel them & then cube them. Sprinkle over
the salt & turmeric. Toss to coat all the pieces evenly.

Heat oil over medium high heat. When very hot, add the potatoes & fry,
turning & tossing, for 5 minutes. Sprinkle the sliced chilies & 2 to
3 tb of water over the potatoes. Stir carefully. Cover the pan & let
the potatoes steam over low heat for 10 minutes or till they are
completely tender. Uncover & continue frying, turning regularly,
till all remaining moisture is evaporated & potatoes are slightly
browned. Serve with any dal.

Julie Sahni, Classic Indian Cooking


Servings: 6



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