Kalonji walay Aaloo
Ingredients:
12-14 baby aloos, boiled and peeled (3 large ones boiled and quartered will do too)
A pinch of turmeric
Salt to taste
2 tsp oil (more if the pan isn’t non stick)
½ stp chilli powder
A sprig of curry leaves
1 stp kalonji (onion seeds)
Method:
Heat the oil in a non stick pan and add the kalonji when just hot. When the seeds splutter, add the boiled peeled aloos and cover a few seconds. Turn the heat onto medium-high and fry the aloos till they are golden brown on all sides. Add the salt, turmeric, chilli powders and fry till the masalas are cooked. Add the curry leaves, toss the aloos around a bit. Serve. Goes well as a side dish or as a snack too.
The masalas are added after the aloos turn golden, you can add it in the beginning too.
