Raseela Punjabi Aloo

Cooking time: 20
minutes

Serves / Makes: 3 - 4

Ingredients:
Baby Potatoes (cooked) 250 Gms.
Chilli powder to taste
Garam Masala Powder 1 Tea Spoon
Yoghurt 1 cup
Besan 1 Table Spoon
Kasuri Methi (roasted
lightly) 1 Tea Spoon
Coriander leaves (finely
chopped) 2 Table Spoon
Vegetable oil
Salt as per taste

Make a paste with:
Onion (chopped) 2
Cashew nuts 2 Table Spoon
Green chillies (sliced) 2
Ginger and Garlic
(chopped) 2 Tea Spoon
Salt as per taste.

Procedure:

1. Heat 3 table spoon oil in
a frying pan and saute the
potatoes until golden
brown.

2. Heat 2 table spoon oil in
another pan. Add ground
paste and fry on low heat
for 5 minutes.

3. Now add the chilli
powder, kasuri methi and
yoghurt whisked with
besan and fry for a few
more minutes.

4. Add sauteed potatoes and
salt. Simmer for 10
minutes.

5. Sprinkle 1/2 table spoon
garam masala. Garnish with
coriander leaves and serve
hot with paranthas.