Broken Potatoes With Spices Aloo Ka Bhurta Recipes

Steps:

• Preheat oven to 425 degrees F.
• Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
• Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

Steps:

• Boil the potatoes in their skins and leave them to cool.
• Then peel and break them into a lumpy mash.
• If preferred, peel potatoes first and then boil.
• Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan.
• Fry until the onions turn a rich, golden brown.
• Add the mashed potato.
• Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.
• Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.
• Add half the cilantro leaves, stir, and cook for another 30 seconds.
• Garnish the dish with the remaining cilantro leaves.

Steps:

• 1. Boil the potatoes in their skins and leave them to cool. Then peel and break them into a lumpy mash. If preferred, peel potatoes first and then boil.
• 2. Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden brown.
• 3. Add the mashed potato.
• 4. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.
• 5. Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.
• 6. Add half the cilantro leaves, stir, and cook for another 30 seconds.
• 7. Garnish the dish with the remaining cilantro leaves.

Steps:

• Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
• Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.