Masala Aloo

Ingredients:

Potatoes - 3 (huge ones)
or 1/4th kg small lemon sized ones
Oil - 3 tbsp
Curry leaves - a twig
Jeera - 1/4 tsp
Salt - to taste
Turmeric powder - 1/2 tsp

For masala curry powder:

Chana dal - 1 tbsp
Urad dal - 1 tbsp
Tuar dal - 1/2 tbsp
Dhania - 1 tsp
Jeera - 1/2 tsp
Peppercorn - 4
Dry red chillies - 2

Method:

Pressure cook potatoes, cool, peel and keep aside. If you're using big potatoes, cut each into eight pieces or you can scoop out small, round pieces just like the ones used for dum aloo. Roast all the ingredients for the masala powder and grind them together to make coarse curry powder.

In a pan, heat oil, add jeera and curry leaves to it. Add pre-cooked potatoes to the oil and let them fry for 4-5 minutes. Once they are fried, add salt, turmeric powder and the curry powder. Ensure that the powder is sufficient for all the potatoes. Let the curry powder get fried properly so it leaves a unique flavour and aroma.

After 5-7 minutes, remove from flame and serve hot with rice.