Aloo Bhaji



1 kg potatoes, peeled and cut into 1 inch cubes
1 tbsp Supreme Mustard Seeds
Handful of Supreme Curry Leaves
¼ cup oil
½ tsp Supreme Turmeric Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Cumin Powder
2 tsp minced green chillies
Salt to taste
1 tsp Supreme ginger garlic paste
1 340g sweetcorn tin


Heat a pot over medium-high heat and add oil. Once oil has heated, add mustard seeds and when they begin to crackle add curry leaves and ginger garlic paste, and sauté for 1 minute. Then add potatoes, turmeric, coriander powder, cumin powder, green chillies and salt. Stir well, reduce heat to low, cover and stirring occasionally cook until potatoes are fully cooked. Remove from heat and stir in sweetcorn. Garnish with chopped coriander and serve with puri, chapati or use as a dosa filling.

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