Aloo Kathliyaan

Potatoes are one of the much liked vegetables. They can be cooked with many variations. You can roast them, bake them or deep fry, mash them or saute' them and you will love them. That is the case in my home, especially with my husband. Just to add variety I look up recipes and try them.
Potatoes are easiest to adapt variety in cooking. The basic recipe with potatoes, once done,  gets incorporated in other dishes. It can be served as cutlets, chaat, side dish as baaji, filling in samosas and bondas. I make quite a few dishes like the herb accordion potatoes, baked potatoes and my husband's  famous potato nests apart from using in the salads and curries.
There are many recipes I pick up from cookbooks. When I picked up the Taj Vegetarian Fare book, there were few potato recipes. I chose to try all potato recipes from this book. These aloo kathliyan were the easiest to cook and the photo that was added to the recipe in the book, was too good to resist the dish. I have made it a few times since, but somehow had missed to share the recipe until now.

Recipe adapted from "Taj Vegetarian Fare" ( from their Masala Craft- Fine dining restaurant)

Ingredients:
500 grams large potatoes
Salt to taste
1/2 teaspoon turmeric powder
2 tablespoons olive oil (or any cookig oil)
1/2 teaspoon cumin seeds
1/2 teaspoon carom seeds
1/2 teaspoon crushed garlic (optional, I have omitted)
1 sprig fresh curry leaves
1/2 teaspoon fresh green chillis chopped finely
1/4 teaspoon crushed ginger
1/4 teaspoon red chilli flakes
1/4 teaspoon asafoetida
1/4 teaspoon chat masala (optional)
1/4 teaspoon red chilli powder
1 tablespoon chopped fresh coriander leaves
2 teaspoons juice of lime

Method:
Wash and peel potatoes. Slice them in thin rounds or slices.
Bring water to boil in a pan and add the cut potatoes and turmeric powder. Allow one boil and simmer for just about two more minutes. The potatoes have to be boiled but not too soft.
Alternately you may steam the potato slices until almost cooked.
 heat the oil in a heavy bottomed pan or griddle. Add the cumin and carom seeds.
Add the garlic if using and then the green chillis, ginger, chilli flakes, asafoetida and curry leaves. Toss them for a few minutes before adding the potatoes, salt. red chilli powder and the chaat masala.
Cook until the spices mix in the vegetable taking care not to break the slices.

When done, switch the fire off and add the lime juice.
Transfer to a serving dish and garnish with chopped coriander leaves.
Serve as starters in a party or as side dish for lunch.