Posts Tagged ‘aaloo’

Aloo/Potato Paratha

Posted: July 14, 2010 by incidentalcooksuman in Indian Food
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Aloo/Potato Paratha

Aloo paratha is the staple food in every house in india. This stuffed paratha used to be there in my lunch box once in a week. I love to eat this just by rolling it in my hand with some pickle and curd. Sometimes I just eat it like that. I do not know about any body else but I never get bored with this food. So keep making this once in a while.  So, here’s goes the recipe for my version or to be precise my mom’s version of aloo paratha. I hope you make this and treat yourself.

Aloo/Potato Paratha

Aloo/Potato Paratha

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 2 large potatoes, boiled, peeled and mashed
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon turmeric powder
  • 2 garlic cloves, chopped and minced
  • 1/2 red onion, chopped
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • 1/4 cup chopped green coriander leaves
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Boil the potatoes in pressure cooker for 2 whistle and let the cooker cool down and then open the lid.
  • Take out the potatoes from the cooker and let it cool down enough for you to handle with hand.
  • Peel it and then mash the same.
  • To the mashed potatoes, add onions, green chillies, red chilli powder, garlic, turmeric powder, ajwain, garam masala powder, salt to taste and coriander leaves.
  • Mix everything well using your hand. Stuffing for aloo paratha is ready.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Aloo/Potato Paratha

Aloo/Potato Paratha

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Aloo Matar/Potatoes and Peas Curry

Posted: July 7, 2010 by incidentalcooksuman in Indian Food
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Serving yields: 2-3 servings 

Aloo Matar/Potatoes n peas curry 

Every indian know how to make aloo matar curry. This is one of the most easiest yet satisfying curry of all time. I have seen or eaten this recipe of different versions but the spices used to make this curry is almost same.  Every household has different taste of this, depending upon their use of spices and taste. I was going to make aloo curry for the dinner than while preparing the dish thought of adding some peas to it which will go perfect with jeera rice hence made this curry. 

Aloo Matar/Potatoes n peas curry

Aloo Matar/Potatoes n peas curry

 

Ingredients: 

  • 2-3 small potatoes, cut in large cubes
  • 1 cup frozen peas
  • 1 large onion
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/4 cup crushed tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • salt oto taste
  • 2 tablespoon oil

Preparation: 

  • Wash and scrub potatoes, cut in large cubes.
  • Heat oil in pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by garlic and ginger,cook until onions are lightly brown.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder and salt to taste and cook until oil separates.
  • Now add cubed potatoes and fry for 2-3 minutes. Then add frozen peas  and water and close the lid, cook until 2 whistle.
  • Let the cooker cool and then open the lid.
  • Serve hot with rice and rotis/indian bread.
Aloo Matar/Potatoes n peas curry

Aloo Matar/Potatoes n peas curry

 

Note – You can also use a deep pan with lid to cook this. I use pressure cooker as it is easier and quick.

Potato Curry (Aaloo Curry)

Posted: June 1, 2010 by incidentalcooksuman in Indian Food
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Potato Curry (Aaloo Curry)

 This aaloo curry is very simple yet satisfying side dish with bread, roti, puri or rice. When I do not feel like eating any vegetables I make this simple and quick dish. Its has very rich and creamy gravy.

Aloo curry/Potatoes in gravy

Aaloo curry/Potatoes in gravy

Ingredients:

  • 1 large Idaho potato
  • 1 large white onion, chopped
  • 1 medium-sized tomato, roughly chopped
  • 2 tablespoon crushed tomato
  • 1 green chilli, deveined and chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 tablespoon oil
  • 2 tablespoon curd or plain yogurt
  • 2 dried bay leaves
  • salt to taste

Preparation:

  • Wash and scrub potatoes, leave the skin on, cut in large cubes.
  • Heat oil in pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by garlic, ginger and bay leaves, cook until onions are lightly brown.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, garam masala powder and salt to taste and cook until oil separates.
  • Now add cubed potatoes and water and close the lid and cook until 2 whistle.
  • Let the cooker cool and then open the lid.
  • Add 2 tablespoon of curd or yogurt to make creamy gravy.
  • Serve hot with rice and rotis/indian bread.

 

Note – You can also use a deep pan with lid to cook this. I use pressure cooker as it is easier and quick.

Aaloo curry with rice

Aaloo curry with rice