Garlic Potato Corn - Quick View Click for Full View 30 mins. 15
Description:
Tangy Potatoes & Corn Kernels With Flavor Of Garlic
Preparation:
1) Wash & Boil potatoes and cut into 2pc.
2) Wash & Boil corn kernels and drain excess water.
3) To make Garlic Chutney: Mix well Deep Garlic Paste,Red Chill Powder,Coriander Cumin Powder,Red Chilli Crushed,Amchur and 5tablespoon water.
Cooking:
1) On low flame, heat oil in a non-stick pan.
2) Add cumin seeds, when it starts changes in colour add potatoes & salt.
3) Saute on high flame till little crispy.
4) Add corn kernels and salt.
5) Add prepared garlic chutney and mix, on low flame.
6) Saute, on high flame till oil comes out.
6) Remove from flame.
Garnishing:
Serve Hot And May Garnish With Spring Onion
Ingredients Quantity Add to Cart
Baby Potatoes ( Dum Aloo ) 9 Piece
Water 5 Tablespoon
Oil 4 Tablespoon
Garlic Paste 3 Tablespoon
Red Chilli Powder 1.5 Teaspoon
Sweet Corn Kernels 1 Cup
Cumin Seeds 1 Teaspoon
Coriander Cumin Powder 1 Teaspoon
Red Chilli Crushed 1 Teaspoon
Dry Mango Powder ( Amchur Powder ) 0.5 Teaspoon
Salt As Required to Taste
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