Hara Bhara Lehsuni Aloo
by Radha Hoizal
16 Nov 2016
This recipe has been viewed 4864 times
We have all tasted a variety of aloo subjis. Hara Bhara Lehsuni Aloo has a smoky garlicky flavour and can also be served as a starter.
Hara Bhara Lehsuni Aloo recipe - How to make Hara Bhara Lehsuni Aloo
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
To Be Blend Into A Smooth Paste
1 cup chopped green garlic (hara lehsun)
1 tbsp ginger (adrak) garlic (lehsun) paste
1/2 cup coriander (dhania) leaves
1/4 cup blanched spinach (palak) puree
1 tsp white sesame seeds (til)
2 no.s cloves (laung / lavang)
1 inch cinnamon (dalchini) stick
1 cardamom (elaichi)
Other Ingredients
300 gms boiled baby potatoes
1 tsp red chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
1 tsp sugar
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
a piece of charcoal
1 tsp ghee
Method
- Method
- Heat oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle add turmeric and asafoetida.
- Then add the prepared paste and saute till garlic gets cooked.
- Now add the potatoes, coriander-cumin seeds powder, garam masala, red chilli powder, salt and sugar, mix well.
- Heat the charcoal on an open flame to ignite them.
- Transfer to a small katori (bowl) with the help of a pair of tongs.
- Place this katori (bowl) in the pan, pour ghee on the ignited charcoal and immediately cover with a lid.
- After 2-3 minutes open the lid and discard the coal and mix the subji well.
- Serve hot with roti, naan and can be served as starter also.
Outbrain