Sukuti Aloo Recipe | Fan SOLD OUT 🥵 My Skin Looks Burnt! | UK Heatwave Vlog

Sukuti Aloo Recipe (Dried Meat & Potato Curry) Ingredients Potatoes (as many as you like), peeled and cut into chunks Sukuti (dried meat) For the Masala Garlic and ginger ½ tsp cumin powder 1 tsp coriander powder 1 tsp chilli powder (adjust to taste) ½ tsp turmeric powder Salt to taste Whole Spices pinch of fenugreek seeds cumin seeds fennel seeds Other Ingredients Mustard oil (or any cooking oil) 1 onion, finely chopped 2 to 3 green chillies, chopped *2 tomato, chopped Method 1. Heat the mustard oil in a pan. You can use any cooking oil you prefer. 2. If you like, soak the sukuti in hot water for a few minutes to soften it. Otherwise, you can cook it directly. 3. Once the oil is hot, add the sukuti. Stir continuously so it doesn’t burn. 4. Add the fenugreek seeds, cumin seeds, and fennel seeds. Sprinkle in a little salt just for the sukuti, as the masala already contains salt. 5. Add the potatoes and fry them for 2–3 minutes. 6. Add the chopped onion and green chillies. Cook until the onions become soft and lightly caramelised. 7. Add the masala we made stir continuously because the spices can burn quickly. 8. Add a splash of water if needed to help the spices cook properly. Cook until the raw smell of the spices disappears. 9. Add the chopped tomato and cook until it becomes soft and blends into the masala. 10. In a small bowl, mix 2 tablespoons of flour with water to make a smooth, runny paste with no lumps. 11. Pour the flour mixture into the pan and stir well. Add extra water to create a slightly runny gravy, as it will thicken while cooking. 12. Cover and cook on low heat for 30–35 minutes. Stir every few minutes to prevent the flour from sticking to the bottom of the pan. 13. The curry is ready when the potatoes are soft and slightly mashed, the sukuti is tender, and the gravy is rich and thick. Serve hot with steamed rice. Enjoy!