Sukhe allu Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender, then peel and chop them into cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the chopped potatoes and toss them gently to coat them with the spices.
• STEP 7.Cook for a few minutes until the potatoes are crispy and golden brown.
• STEP 8.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Make sure to boil the potatoes until they are just tender and not overcooked.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For extra flavor, you can also add a pinch of garam masala powder at the end.

Storage and Serving

• Sukhe Aloo is best served hot as a side dish or snack.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.