Uttarakhand Gahat Aloo Dry Curry Horse Gram Potato Pahadi Tawa

Method

1. 1

   Drain the boiled horse gram completely and set aside.

2. 2

   The beans should be tender but still holding their shape.

3. 3

   Heat 2 tbsp mustard oil to smoking in a wide tawa or pan.

4. 4

   Reduce to medium. Add cumin seeds — sizzle. Add sliced garlic — fry until golden. Add grated ginger and finely chopped green chillies. Stir 30 seconds.

5. 5

   Add turmeric, coriander powder and red chilli powder. Stir 30 seconds.

6. 6

   Add the boiled potato cubes. Toss to coat with the spiced oil.

7. 7

   Fry on medium-high for 3 minutes, tossing, to give the potatoes colour.

8. 8

   Add the boiled horse gram. Toss gently to combine — the horse gram is tender and breaks easily if handled roughly.

9. 9

   Cook on medium heat for 4 to 5 minutes, tossing gently, until everything is heated through and coated with spices.

10. 10

    Add salt and amchur. Toss once. Garnish with fresh coriander.

11. 11

    Serve with roti or as part of a full Pahadi thali alongside jholi and rice.