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November 26, 2007



Ooty potatoes 1\2kg
Curd 2cups
Salt to taste
Tomato powder 1tsp
Haldi 1tsp
Red chilly powder 2tsp
Garam masala 2tsp
Ginger garlic paste 1tsp
Tandori colour (optional) 1\4tsp
Jeera 1tsp
Mustard seeds 1tsp
Curry leaves handful
Oil for seasoning
Coriander for garnishing


Curd; salt-to taste; tomato powder; haldi; red chilly powder; garam masala; ginger garlic paste Tandori colour are for marinating.
Jeera mustard seeds curry leaves oil are for seasoning.
Pressure cook potatoes with water and prick with a stick or needle.
Soak in curd for marinating for 2 hours.
Heat oil and season jeera mustard and curry leaves.
Add potatoes along with the curd.
Roasts over slow flame until it turns golden yellow.
Serve hot with rice or roti.



Cauliflower 1\2kg can be used instead of ooty potatoes
Boil the water and put cauliflower which is cut into pieces.
Boil the cauliflower for few seconds then take out and separate cauliflower from water then proceed with the process of aloo-65.

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