Flyaaaa Creating simple and pleasant dishes gives you a whole new flavour when you add leftovers. As I did in Fry aloo with corned beef and Served with stewed pork, fry aloo, How can I forget about the latest ones? Okra and Fried Al Did I do it as part of the #MeatFreeMonday series?
You need it…
2 + tbsp olive oil
1 onion 1 (slice)
8 garlic (destruction)
1/2 tsp salt (Adjust)
1/2 Scotch Bonnet Pepper (option)
Medium potato 5 (Thin slice)
Remaining fried cornmutton
Note! I used the remaining fried corn mutton from the three-part miniseries I did on YouTube. In the video below, we explained how this step is not necessary and you can use corn mutton directly from the can. Other tips were shared in that video, so I recommend following them. If you’re making this dish gluten-free, check out our list of ingredients to make sure it meets your specific gluten-free dietary needs. Cooking Corn Mutton: Step-by-Step Guide.
After peeling and slice the potatoes, rinse them in cold water to remove any excess starch and drain them thoroughly.
Fry Aloo is famous for requiring a lot of oil to cook. However, if you use bread other than sticks, you can reduce it a little. In the ingredient list, I mentioned 2 tablespoons of olive oil (Use your favorite oil)however, if you use a regular bread/pot, you may need twice as much.
Heat the oil in a wide pan. Add sliced ​​potatoes (Aloo) And mix well. Serve with onion, garlic, salt, black pepper and garlic. Mix well.
To cook the potatoes without making steam and burning, you can place the lid in the pot for the first 10 minutes. Use medium/low heat.
20 minutes later (Don’t forget to stir frequently to prevent burning and achieve a nice golden colour)create a space in the center of the pot and add the remaining fried mutton. Heat for 3 minutes and mix with the soft potato fragments.
Heat the finished dish so it’s not wet, but stay nearby and stir frequently.
At this point you will taste and adjust the salt to your taste. In my case, I turned off the stove for the 30 minute mark.
Have fun and hot Sadati. Personally, I enjoy this dish more when there is a slight crust at the edge of the potato.
