Peelay Aloo Ki Sabzi (Spiced Yellow Potato Bhujia)

Ingredients

4–5 medium potatoes, peeled and cut into thin slices or small cubes

2 tablespoons oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt to taste

Fresh coriander leaves for garnish

Directions

Prepare the Potatoes:

Peel the potatoes and cut them into thin slices or small cubes.

Rinse them in water to remove excess starch and set aside.

Heat the Oil:

In a pan, heat 2 tablespoons of oil over medium heat.

Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds.

Allow them to splutter for a few seconds.

Add Spices:

Add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the pan.

Stir quickly to combine, ensuring the spices don’t burn.

Cook the Potatoes:

Add the sliced or cubed potatoes to the pan.

Add salt to taste.

Mix well to coat the potatoes evenly with the spices.

Cover the pan with a lid and cook on low to medium heat, stirring occasionally, until the potatoes are tender and cooked through.

Garnish and Serve:

Once the potatoes are cooked, garnish with fresh coriander leaves.

Serve hot with puri, paratha, or as a side dish with your meal.