Aloo 65 is a spicy curry with the versatile potato. You can deep fry the potatoes to serve as a starter. I chose to shallow fry it to pair up with rice, also saving oil. The curry was perfectly spicy for a cold winter night.
Baby potatoes - half a kg
Curd - 1 cup
Turmeric Powder - 1 tsp
Chilli Powder - 2 tsp
Garam Masala - 2 tsp
Ginger Garlic Paste - 3 tsp
Tandoori Color - optional (I didn't use it)
Salt to taste
Jeera - 1 tsp
Oil - 1 tablespoon
Mustard - 1 tsp
Curry leaves - handful
Cilantro for garnishing
1. Pressure cook the potatoes. Peel the skin and prick roughly using a fork.
2. Mix the dry powders, ginger garlic paste in the curd. Soak the potatoes in this mixture for 2 hrs.
3. Heat oil, season with mustard and jeera. Add the potatoes along with the mixture. Roast over slow flame till golden. Garnish with cilantro and serve hot with rice.
You can follow the same recipe for paneer 65 and Gobi 65. Both will taste good when deep fried.
Before deep frying, coat with corn flour batter.
Check out my other potato delicacies - Dum Aloo fry, Fiery hot potato fry, Dum Aloo Gravy
Rohini of curries & spices has passed on this beautiful award. Thanks Dear.