Here’s the Crispy Kala Masala Aloo recipe🥔📝

🥔Boil baby potatoes until 60–70% cooked. Cool slightly, gently smash, and fry once on high heat until lightly golden. Remove and cool.

🌶️For the kala masala:
• Brown 1 sliced onion and 7–8 garlic cloves on low heat until deeply browned (almost black, but not burnt).

• Toast: 5 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tsp black pepper, 1 black cardamom, 1 bay leaf, a small piece of cinnamon, 5 cloves, 4 dried red chillies, 2 tsp sesame seeds, and a tiny piece of nutmeg.

• Separately toast 2 heaped tbsp desiccated coconut until lightly golden. Cool everything completely and grind with ¼ tsp salt.

🥔Fry the potatoes a second time on low-medium heat until deeply golden and super crispy. Toss with salt and 1–2 tbsp kala masala (or to taste). Serve with a thecha cream cheese dip and enjoy❤️

KAYNAK

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