Geethu's Kitchen - Paru's Aloo Subji

Ingredients

  1. Approx. 30 (5 lbs) small/medium golden/white potatoes (FC)
  2. 3 large red onions, chopped
  3. 1/3 cup level minced Thai chilies
  4. 6 long strands curry leaves, chopped
  5. 1.5 ladles Canola oil
  6. 3 heaped tsp mustard seeds
  7. 3 tsp salt
  8. 3 level tsp haldi
  9. 1 level tsp chili powder

Method:

  1. Boil the potatoes, lower heat to MED-LO and boil for 10 min. Peel when cool.
  2. Heat oil and fry mustard seeds on HI.
  3. Add curry leaves and chillies and fry for a minute.
  4. Add onions and fry for for 5-7 minutes on MED, stirring often.
  5. Meanwhile, cut peeled potatoes 2 x 3 x 3 - cut half at least when onions frying. Cut the rest and add on the fly later
  6. When onions are done, add salt, haldi, chili and fry to mix well
  7. Then keep adding potatoes and keep stirring to mix after each add.
  8. After all potatoes are added and mixed, reduce heat to LO and stir for 5 minutes more.