Ingredients:
• 10 – small Potatoes potlets
• 8-9 – Kashmiri Red Chillies
• 3 to 4 pods – Garlic
• Coriander leaves, finely chopped
• 1 – Lemon
• Salt to taste
Method:
- Grind the red chillies and garlic together in a food processor.
- Boil the potatoes and peel the skins.
- Make sure the potatoes are not overcooked.
- Fry the red masala and the boiled potatoes in oil till the masala is dry and nicely coats the potatoes.
- Garnish with a few coriander leaves, finely chopped and slices of lemon.
Recipe courtesy of Chatterjee, Sirsha Asoke