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@kyuhyun_jang: ahn kono dễ thưn quá ii #keonho #ahnkeonho #cortis

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Monday 05 October 2026 14:58:52 GMT
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Aloo Changezi Recipe by @myflavourfuljourney Ingredients: Peel 2 large potatoes (400g) and slice them into wedges. Transfer them to a bowl and add: 1 tsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tsp ginger-garlic paste ½ tsp salt ½ tsp oil Mix everything really well until the potatoes are evenly coated, and set aside. Next, thinly slice 1 onion and fry (or air-fry) until deep golden brown. Transfer the browned onion to a blender along with: 8 cashews 2 tbsp yogurt Blend everything into a smooth, fine paste and set aside. Now air-fry the marinated potato wedges at 200°C for 20 minutes, flipping halfway through, until golden and cooked through. Meanwhile, heat 1 tbsp mustard oil in a pan over medium heat. Add: 1 bay leaf 2 cardamom pods 4 cloves black peppercorns Sauté for about 30 seconds until fragrant, then add: 200ml tomato purée ½ tsp turmeric powder 1 tsp Kashmiri red chilli powder 1 tsp coriander powder 1 tsp salt Mix everything really well and cook until the tomato purée thickens and the raw smell disappears. Add 1 tbsp ginger-garlic paste, followed by the fried onion and cashew paste. Mix well. Pour in 150ml water, give it a good stir, and let the gravy simmer until it’s nicely cooked and thickened. Now toss in the air-fried potatoes and add: ½ handful fresh coriander 1 tsp kasuri methi (crushed) ½ tsp garam masala Mix everything really well and cook for another 2–3 minutes so the potatoes soak up all that flavour. Garnish with fresh coriander, and your Aloo Changezi is ready to serve! Nutrition (entire dish) Calories – 750 kcal Protein – 14g Carbs – 104g Fats – 34g Fiber – 12g
Aloo Changezi Recipe by @myflavourfuljourney Ingredients: Peel 2 large potatoes (400g) and slice them into wedges. Transfer them to a bowl and add: 1 tsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tsp ginger-garlic paste ½ tsp salt ½ tsp oil Mix everything really well until the potatoes are evenly coated, and set aside. Next, thinly slice 1 onion and fry (or air-fry) until deep golden brown. Transfer the browned onion to a blender along with: 8 cashews 2 tbsp yogurt Blend everything into a smooth, fine paste and set aside. Now air-fry the marinated potato wedges at 200°C for 20 minutes, flipping halfway through, until golden and cooked through. Meanwhile, heat 1 tbsp mustard oil in a pan over medium heat. Add: 1 bay leaf 2 cardamom pods 4 cloves black peppercorns Sauté for about 30 seconds until fragrant, then add: 200ml tomato purée ½ tsp turmeric powder 1 tsp Kashmiri red chilli powder 1 tsp coriander powder 1 tsp salt Mix everything really well and cook until the tomato purée thickens and the raw smell disappears. Add 1 tbsp ginger-garlic paste, followed by the fried onion and cashew paste. Mix well. Pour in 150ml water, give it a good stir, and let the gravy simmer until it’s nicely cooked and thickened. Now toss in the air-fried potatoes and add: ½ handful fresh coriander 1 tsp kasuri methi (crushed) ½ tsp garam masala Mix everything really well and cook for another 2–3 minutes so the potatoes soak up all that flavour. Garnish with fresh coriander, and your Aloo Changezi is ready to serve! Nutrition (entire dish) Calories – 750 kcal Protein – 14g Carbs – 104g Fats – 34g Fiber – 12g

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