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2 - large potatoes, boiled 2 hours ahead (scrub well before boiling but leave skins intact)
1 - onion thinly sliced, vertically
1 - capsicum thinly sliced, vertically
1/2 - tomato, diced
1/2 tsp - ginger, finely chopped
1/2 tsp - garlic, finely chopped or crushed
2 - green chillies, slit vertically
1 tbsp - coriander leaves, finely chopped
1/2 tsp - garam masala
1/2 tsp - amchoor powder
1/2 tsp - dhania (coriander seeds) powder
1/6 tsp - turmeric powder
1/4 tsp - pepper powder
1/2 tsp - cumin seeds, crushed coarsely
salt to taste
2 tbsp - oil
How to Make Kadai Aloo
Chop potatoes into medium-sized cubes, keeping skins.
Add all dry masalas, toss potatoes, keep aside.
Just before serving:
Heat oil in a kadai, add ginger garlic, stir for a moment.
Add onions, capsicum, stir-fry till onions are tender.
Add tomatoes, chillies, stir for 1 minute.
Add seasoned potatoes, check taste for salt.
Stir and saute for 2-3 mins.
Garnish with chopped coriander leaves.
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