Today I made my husband’s favourite aaloo dish just the way his mum makes it. It’s extremely heavy and probably sky high in calories. But it is yummy.
Boiled potatoes – about 10 small ones
Roasted groundnuts – 1 cup (1/2 cup more if you like)
Finely diced onion – 1 large/ 2 small ones
Jeera – 2 teaspoonfuls
Kashmiri Red chilli – 4-5 spoonfuls ( for colour – not the hotness)
Turmeric – 1/2 teaspoon
Imli – 2 teaspoons
Mustard seeds – 1 teaspoon
Oil – 2 teaspoons
Put the groundnuts, red chilli, jeera, salt and turmeric in a mixer and turn till formed into a crumbly paste.
Soak the imli in 1 cup of water to drain out the juices.
In a wok add two teaspoonfuls of oil. Add the mustard seeds. When they begin to splutter, add the diced onion.
Add the imli water to the slightly brown onions.
Add the ground paste.
Cook for a few minutes. Add 1/2 a cup of water if too thick. Donot add all the water at one time. Keep adding 1/2 cups till you get the required consistency.
Add the potatoes. (see the oil of the groundnuts being released)
Cook till the groundnuts leave their oil and you can see it floating at the edges.
Plate and eat hot with a hot parantha.