Description:
Tangy Potatoes & Corn Kernels With Flavor Of Garlic
Preparation:
1) Wash & Boil potatoes and cut into 2pc.
2) Wash & Boil corn kernels and drain excess water.
3) To make Garlic Chutney: Mix well Deep Garlic Paste,Red Chill Powder,Coriander Cumin Powder,Red Chilli Crushed,Amchur and 5tablespoon water.
2) Wash & Boil corn kernels and drain excess water.
3) To make Garlic Chutney: Mix well Deep Garlic Paste,Red Chill Powder,Coriander Cumin Powder,Red Chilli Crushed,Amchur and 5tablespoon water.
Cooking:
1) On low flame, heat oil in a non-stick pan.
2) Add cumin seeds, when it starts changes in colour add potatoes & salt.
3) Saute on high flame till little crispy.
4) Add corn kernels and salt.
5) Add prepared garlic chutney and mix, on low flame.
6) Saute, on high flame till oil comes out.
6) Remove from flame.
2) Add cumin seeds, when it starts changes in colour add potatoes & salt.
3) Saute on high flame till little crispy.
4) Add corn kernels and salt.
5) Add prepared garlic chutney and mix, on low flame.
6) Saute, on high flame till oil comes out.
6) Remove from flame.
Serve For: 2 Person
Total cooking time: 30 mins.
Garnishing:
Serve Hot And May Garnish With Spring Onion
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Baby Potatoes ( Dum Aloo ) | 9 Piece | |
| Water | 5 Tablespoon |
|
| Oil | 4 Tablespoon |
|
| Garlic Paste | 3 Tablespoon | |
| Red Chilli Powder | 1.5 Teaspoon | |
| Sweet Corn Kernels | 1 Cup | |
| Cumin Seeds | 1 Teaspoon | |
| Coriander Cumin Powder | 1 Teaspoon | |
| Red Chilli Crushed | 1 Teaspoon | |
| Dry Mango Powder ( Amchur Powder ) | 0.5 Teaspoon | |
| Salt | As Required to Taste |
|
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