Aloo Roast I (3 servings)

Potatoes  ½ kg

Mustard seeds 1 tsp

chana dal 1 tbsp

Cooking oil 2 tbsp

Ingredients for spice mix

Turmeric powder ½ tsp

Red chilli powder 1 tsp

Cumin powder ¾ tsp

Coriander powder 1 tsp

Amchur 1 tsp or curds 1 tbsp

Slat 1 tsp

Rice flour/gram flour(besan) 1 tbsp


  • Boil the potatoes in water till cooked and dice the peeled potatoes into ½” pieces.
  • Transfer all the ingredients for the spice mix in a wide bowl and add a spoon or two of water to make a semi-liquid paste. Add the diced potatoes to the mix and coat them well with the spice mix using a wooden spatula.
  • Let the mix marinate for about 10 minutes.
  • Heat oil in a wok and let the mustard seeds crackle. Lower the flame and add chana dal and wait for it to turn golden in color. Transfer the marinated mix from the bowl and cook on low flame for the curry to turn crisp.
  • Garnish with curry leaves.

Chef’s note

If you like to flavor with onions, add finely diced onion (medium-sized) to the tempered mix and saute till transparent. Add te marinated mix after sauteing.

While boiling the potatoes add ½ tsp of salt to the water.