Spicy Shezwan Aloo

This is the easiest , super quick and super tasty recipe for aloo that you can. Make in Ramadan and otherwise .
Simply boil 500 gm baby potato with good amount of salt ( as we want salt to be absorbed inside or else the potato will feel tasteless )

Heat some oil in a Kadhai and slightly sauté boiled and peeled potatoes for a minute. Add salt, 6 tbsp Shezwan chutney ( I’ve used chings ), juice of half lime and 3-4 tsp red chilli powder. Sauté for a minute and serve.