Ranthambori Aloo
Special Spiced Baby Potatoes from Ranthambhore
Utensils: Ingredients: |
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Preparation:
1.Wash the potatoes thoroughly
and dry them.
2. Quarter potatoes without removing skin.
3. Heat oil in a pan and lightly brown the potatoes Remove the pan from
the fire and drain potatoes on absorbent paper towels.
4. Heat the butter in a wok and lightly sauté the onions for a
minute. Now add the green chillies and freshly ground pepper and fry for
another minute or so.
5. Add the potatoes to the onion-green
chillies-pepper mixture and add half the mint
leaves and salt. Mix well and cook over low
flame till done. Remove the wok from the fire.
6. Check for seasoning and squeeze lemon juice over the potatoes. Mix
well and add the rest of the mint leaves.
7. Transfer to a serving bowl and serve hot.
Serve 4
Courtesy of Chef Ajay Kumar,
the soft-spoken chef of the Taj Sawai Madhopur Lodge in Ranthambhore,
Ajay developed his passion for cooking at an early age. His first teacher
was his father and his first lessons were in the intricacies of traditional
Rajasthani cooking.
He specialized in chicken & lamb delicacies and honed his culinary
skills to perfection (over twenty years) at a number of fine dining establishments.
His last tour of duty was in the kitchens of the exquisite Rambagh Hotel
in Jaipur.
The Taj Group then moved him to The Sawai Madhopur Lodge in Ranthambhore
where he now delights patrons with mouth-watering preparations from his
vast repertoire of delicious recipes.
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