Khas aloo (va-va-voom potatoes)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅛ | kilograms | Small; preferably red |
| ; potatoes, unpeeled | ||
| ; (2 1/2 lb) | ||
| 125 | millilitres | Tarragon vinegar; (4 floz) |
| 4 | tablespoons | Walnut oil |
| 8 | Dried red chillies; de-seeded if wished | |
| 1 | teaspoon | Mustard seeds |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Dried dill |
Directions
Cook the potatoes in boiling water for about 15 minutes. Do not overcook them; they should be just tender.
Meanwhile, combine the vinegar, oil, chillies, mustard seeds, salt and dill in a saucepan.
Drain and halve the potatoes, and add to the other ingredients. Cover and cook over a low heat for 10 minutes. Serve hot.
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