Ingredients;
2 cups Potatoes,
2-1/2 to 3 cups leftover cooked rice
1 Onion, finely chopped
2-3 Spring Onions/Scallions, sliced and white and greens separated
1 tsp Ginger-Garlic paste
1-2 green Chilies, or as per taste (optional)
1 tsp Cumin
Salt to taste
Few Cilantro sprigs for garnish
Additional Seasoning Suggestions
Abt 1 tbsp Pav Bhaji Masala, or as per taste
1-2 tsp Garam Masala
2 tsp Coriander-Cumin Powder Or any of you choice
Method;
Wash and clean the potatoes. Remove any bruises and slice them.Steam them for around 6-7 minutes or until tender enough to be able to prick through a knife. Add around 1-2 tbsp of oil in a hot skillet. Now add the steamed potatoes. You will need this amount if using a cast iron skillet whereas just about 1 tbsp might be enough for a non stick skillet.Roast them until crispy and browned - takes about 8-10 minutes.Remove the potatoes and drop them on a paper towel to remove excess oil if any. Sprinkle some salt immediately over them. Keep aside. In the same skillet (no need to add oil), add the cumin seeds. When it starts to get aromatic and splutters, add the onions, spring onions and chilies (if using) along with little salt (remember there is some salt already in the potatoes). Add the ginger garlic paste and saute for another minute or two. Next add the seasoning of you choice and cook for another few seconds. Next goes the cooked rice.Give it a mix until combined.Add the fried potatoes next. Mix well and close with a lid for 1 minute or so in low flame. This is for the flavors to mingle. Serve hot, garnished with spring onion greens and cilantro. You can serve it with a simple raita and a papad.
2 cups Potatoes,
2-1/2 to 3 cups leftover cooked rice
1 Onion, finely chopped
2-3 Spring Onions/Scallions, sliced and white and greens separated
1 tsp Ginger-Garlic paste
1-2 green Chilies, or as per taste (optional)
1 tsp Cumin
Salt to taste
Few Cilantro sprigs for garnish
Additional Seasoning Suggestions
Abt 1 tbsp Pav Bhaji Masala, or as per taste
1-2 tsp Garam Masala
2 tsp Coriander-Cumin Powder Or any of you choice
Method;
Wash and clean the potatoes. Remove any bruises and slice them.Steam them for around 6-7 minutes or until tender enough to be able to prick through a knife. Add around 1-2 tbsp of oil in a hot skillet. Now add the steamed potatoes. You will need this amount if using a cast iron skillet whereas just about 1 tbsp might be enough for a non stick skillet.Roast them until crispy and browned - takes about 8-10 minutes.Remove the potatoes and drop them on a paper towel to remove excess oil if any. Sprinkle some salt immediately over them. Keep aside. In the same skillet (no need to add oil), add the cumin seeds. When it starts to get aromatic and splutters, add the onions, spring onions and chilies (if using) along with little salt (remember there is some salt already in the potatoes). Add the ginger garlic paste and saute for another minute or two. Next add the seasoning of you choice and cook for another few seconds. Next goes the cooked rice.Give it a mix until combined.Add the fried potatoes next. Mix well and close with a lid for 1 minute or so in low flame. This is for the flavors to mingle. Serve hot, garnished with spring onion greens and cilantro. You can serve it with a simple raita and a papad.
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