sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Alu Muckala Potatoes

Alu Muckala Potatoes
Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Aloo Posta

Aloo Posta

How to makeAloo Posta?How to cookAloo Posta?Learn the recipeAloo Postaby vahchef.For all...



This is simple Arhar dal based recipe easy to prepare and without much spices,still very ...

Alu Muckala Potatoes Recipe, How To Make Alu Muckala Potatoes Recipe

How to makeAlu Muckala Potatoes?How to cookAlu Muckala Potatoes?Learn the recipeAlu Muckala Potatoesby vahchef.For all recipes visit

About Recipe

How to make Alu Muckala Potatoes

(59 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Alu Muckala Potatoes
Author : Vahchef
Main Ingredient : Potatos
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Alu Muckala Potatoes
• Potatoes (old)(oblong in shape and with smooth skin ) - 1000 grams.
• Oil - 340 ml.
• Turmeric - 1/2 teaspoons.
• Salt - to taste.

1. Peel and wash potatoes and let them drain in a colander .

2. Put water to boil in a pan with 1/2 tsp turmeric and 1 tbsp salt.

3. When water starts boiling ,put in the potatoes (do not cover) and let the water boil up again with the potatoes in it .

4. Take off the fire immediately and drain the potatoes in a colander after this parboiling.

5. Take oil in a pan enough to cover potatoes and heat it on a brisk fire .

6. Take off fire , put in potatoes and put back on a brisk fire , cooking for a few minutes , until a slight crust forms -stirring now and again .

7. Then put on a slow fire and let them redden , gradually stirring until a crust forms . 8. When ready ,if you do not want potatoes to absorb oil , turn in to a clean dry pan with some salt in it . The oil can be used again if bottled when cool.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter