| • | Grind the roasted khuskhsu along with green chillis and a few tbsps of water to make very fine paste.
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| • | Heat one-half of the oil in a cooking pan for 2 minute, or until hot.
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| • | Shallow fry the white potatoes in batches on normal heat up until they turn light brown. Collect the deep-fried white potatoes in a bowl.
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| • | Heat the left over oil in the same pan. Add dry aside reddish chillis and turmeric powder to it.
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| • | Now add khuskhus paste and fry again on low heat up up for 5 minutes, or until the oil leaves the sides of the pan.
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| • | Put deep-fried potatoes, water and table salt in this paste and mix well. Cover and allow the sabzi cook all over low burn for 15 minutes, or until the white potatoes get soft.
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| • | Garnish with freshly coriander leaves. Khuskhus Aloo is ready to serve.
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