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Crispy Potatoe With Aioli & Spicy Tomato Sause
Potatoes (Aloo) – 4 cups, half-cooked (for 8-10 minutes), cut in cubes
Oil (Tel) – ½ cup for shallow frying
For Salsa sauce:
Tomato(Tamatar) – 2 cups, finely chopped
Fresh red chilli(Taaza Lal Mirch) – 1 finely chopped
Oil(Tel) – 1 tsp
Salt(Namak) – ½ tsp or to taste
Vinegar(Sirka) – 2 tsp
Ground black pepper (kuti hui Kali mirch)– ½ tsp or to taste
Water(Paani) – 2-3 tbsp
1 egg yolk (Ande ka peela)
Olive / veg oil (Jaitun ka tel/Sadaran Tel) – ¼ cup
Lemon juice (Nimboo ka ras) – 1tbsp
1 garlic clove (Lehsun), finely chopped
Salt (Namak) – ½ tsp or to taste
Ground black pepper (kuti hui Kali mirch)– ¼ tsp
Step 1 – In a tsp of oil, add red chilli, tomato, salt and cook on low flame. Add vinegar, black pepper and mix.
Step 2 – To make aioli, combine egg yolk, a garlic clove, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsp of olive/ veg oil and whisk, till it completely mixes with the other ingredients in egg yolk till it is fluffy. (It is important for the oil to mix completely or it may split the yolk).Pour remaining oil into the mixture and whisk simultaneously. Add ¼ tsp of black pepper
Step 3 – Add 2 -3 tbsp of water to the tomato salsa and stir it, on low flame.
Step 4 – In about ½ cup of oil, shallow fry potato pieces till it is golden brown. Put on a paper napkin to soak excess oil and sprinkle salt over it. Serve with tomato salsa and aioli.
Serves 3 - 4