This Punjabi Aloo, from my Madhur Jeffrey's world vegetarian cookbook compilation. It came out absolutely fantastically--such wonderful flavours, nice and spiceful. I suppose that's from the ginger, garlic, turmeric, cayenne, and garam masala. And I used only 1 tbsp of oil, instead of 3, so it is so healthy, I was actually allowed to eat lots more than a serving! That's a rare indulgence. This will definitely go on my permanent recipe rotation. The only trouble is that it takes a while to make. But I guess it's not so different from curry in that respect.
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