Vegetarian

Aalu Khaskhas-e-Khaas

Another of those great possibilities that we can work out from the khas khas base that we prepared earlier. Once that arduous part is out of the way, rest all is quite easy peasy… 😊

This dish wasn’t always a part of our kitchen. In fact, there was no vegetarian dish associated with this khaskhas base masala that we discussed earlier. However, to score brownie points with the more dominant half of my life, my wife, (a vegetarian), I devised a few vegetarian recipes that brought out the best of this exotic gravy base. I plan to share all those recipes with you sooner or later.

Method

Use a wood/coal chulha for this preferably. The smoky flavour goes a long way giving a unique taste to the dish. However, it can be, probably more easily, prepared on a gas stove as well.

Put a wide Kadahi or small Degh on the chulha. Pour in the oil, and allow to heat up to a high temperature.

Once the oil is hot enough, add the potato wedges (in batches, if more convenient), and fry on high heat till the wedges start turning brown on the sides.

Take out with a strainer, and place aside. They’ll be, ideally, about 25% cooked.

In the same oil, fry the whole red peppers for about a minute. Remove with a strainer & place aside.

Add the khaskhas masala to the pot. Mix thoroughly in the oil.

Add the whisked yoghurt to the pot. Mix thoroughly with the masala. Keep stirring regularly till the mix has reached the boiling point.

Add the salt and the white pepper powder to the pot. Mix thoroughly. Cover the pot and let it simmer gently. Keep the flames low.

Once the oil has floated to the top, and the white pepper aroma is wafting through, it is time to add the fried potato wedges, whole red peppers and a little hot water to the pot.

Mix gently. And allow to simmer on low flames, till the potatoes are fairly tender.

Take off the flames. Keep covered for about 10 minutes, before serving.

Best enjoyed with Nan/thin flaky parathas.

All recipes