Potato Curry Aloo 65

Aloo 65 is an amazingly tasty and easy snack. The cooked potatoes are mixed with a spicy mixture consisting of ground coriander, red chilly powder & ginger garlic paste. It tastes lip-smacking, as the Indians would say, when hot & crunchy. Serves as an excellent starter snack and everybody loves!
This spicy potato mixture also makes a great filling for samoosas.
Prepare the mixture up to when it is fried, mix in some chopped green beans or baby peas and fill sammosas ready for frying. Yum!

Ingredients:

2-3 potatoes

7.5ml chilli powder

7.5ml ground coriander

5ml Garam masala

5ml ginger and garlic paste

30ml corn flour

30ml all purpose flour

200ml yoghurt

10ml chopped garlic

1-2 green chillies, split

a twig of curry leaves

sea salt to taste

Oil for frying

Method:

Wash and cook potatoes until it is three-fourth done. Allow to cool and peel off the skin. Chop the potato into fine bite-sized cubes.

In a mixing bowl, mix 5ml chilly powder, ground coriander and garam masala. Add ginger garlic paste, corn flour and all purpose flour. Season with salt and mix well.

Add yoghurt to the spice mixture and make a thick paste. Add finely cubed par boiled potato pieces. Mix well, so that the potato cubes are coated well with the marinade. Allow to rest for 5 mins. 

Heat oil in a fry pan. Add masala coated potato to hot oil. Fry to golden brown in medium flame. Drain  on kitchen paper towel. To prepare the gravy,  heat a wok with 30ml of oil. Add finely chopped garlic, split green chillies. Sauté for a minute. Add fresh curry leaves and toss. Add 125ml of yoghurt, the remaining chilly powder and season with salt. Allow the mixture to boil for a minute. Now add the golden fried potatoes to this. Keep the flame in low medium and stir gently. Once the gravy turns dry, turn off the flame. 

Garnish with freshly chopped coriander leaves or mint leaves. Serve the potatoes hot with some tomato sauce or green chutney. Enjoy !