Potatoes – 6 to 7 pieces medium size
Asafetida – 1/4 teaspoon
Cumin seeds -1/2 teaspoon
Red chili powder – 1/4 teaspoon
Whole Red chili – 1 piece
Oil or Ghee -2 to 3 teaspoon
Salt – To Taste
Green coriander chopped – 2 teaspoon
Boil the potatoes in cooker with 5-6 whistles.
Peel and break them into small pieces with hand.
Do not mash.
Take a kadhai and add oil.
I prefer to use mustard oil for cooking vegetables for taste.
You can take anything you normally use.
Temper with asafetida, cumin seeds and red chili.
Add boiled potatoes.
Add salt and red chili powder.
Sauté for 4 to 5 minutes.
Garnish with chopped green coriander.
Serve Sukhe Aloo hot with Parantha or Rotis.