Aloo Sabudana

Ingredients

• oz Ghee

  Swad

  1g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Tapioca

  Pearl, dry

  ½ cup or 76g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Chilli Dip

  Marks & Spencer

  5g

• Lemon juice

  Raw

  2 tsp or 10g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Drain the sabudana in a colander to get rid of excess water.
2. Heat ghee in a pan.
3. Fry potatoes till crispy and golden brown.
4. Drain and keep aside.
5. Fry moongphali till slightly browned.
6. Drain and keep aside.
7. In a heavy bottom pan, heat 1 tbsp ghee.
8. Add cumin seeds and let them crackle.
9. Add saboodana, ginger, green chile and salt and cover and cook on low heat for 4-5 minutes.
10. Now add lemon juice and mix well.
11. Add potatoes, moongphali and coriander.
12. Serve hot.
13. Recipe by: Neha Mathur (source: https://www.whiskaffair.com/aloo-sabudana-recipe/)