‘Aloo Bhuna’ or Hash Browns

A few weeks back my friend Raghav paid me a visit. Raghav comes from Hyderabad, also otherwise known as city of pearls. However, in my heart Hyderabad is has a very special place. If I were ever to return to India and actually live there it would be in Hyderabad. It is the city with a very strong street food culture. Needless to say people usually go to India to indulge in gastronomic sins. Back to Raghav’s visit: one day when I returned from uni after a long day of teaching I was surprised by home cooked food. There were several items for lunch all home cooked by my dear friend. My favourite being ‘Aloo Bhuna’ or Indian style hash browns. Here is the recipe.

 Ingredients:

• 3- 4 medium sized potatoes
• One tbsp each: Red pepper flakes and sumac (or lemon juice if sumac is not available)
• 1 ½  to 2 tbsp Olive oil
• Salt to taste

Step 1: Wash, peel and cut the potatoes into small pieces.

Step 2: Take some oil in a pan. When the oil gets hot add the potatoes. Let them sizzle and cook on a medium flame. Add salt and keep tossing them around every 30 seconds to avoid burning.

Step 3: After about 10 – 12 minutes the potatoes would start browning slightly. Taste the biggest piece and make sure it is soft all the way through. If it isn’t you might need to cook them on a low flame a bit longer.

Step 4: When the potatoes are cooked all the way through add red pepper flakes and sumac (or lemon juice). Toss them around coating all the pieces and reduce the heat. Let them sit for about 30 seconds till the spices release their oil.

 
Step 5: Serve hot as a side dish with any meal. This goes really well with buckwheat pan cakes. 

TIP: In India we would use Himalayan salt instead and serve them with yogurt and mint chutney. They are usually eaten during Navaratri (Hindu fasting days).