Posts Tagged ‘aloo’

Jeera Aloo

Posted: March 5, 2013 by incidentalcooksuman in Curries, Indian Food
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Jeera Aloo

Sometimes the best things are also the simplest. Whenever I run out of dishes to make for dinner or lunch this is one dish that comes to my rescue. Jeera Aloo, the first dish I learnt to cook, and it continues to be my all time favorite.

Jeera Aloo is one of the simplest Indian vegetarian dish, where jeera stands for cumin seeds and aloo stands for potatoes. Potato are so versatile, it can be cooked in numerous ways and no matter how you cook them, a potato dish will always taste great.

This is a dry dish and thus is ideal for taking with you when you are travelling. I remember mom making this for our train journey, it’s not that you don’t get food in trains or at station but to be honest there’s always concern about the hygiene of the food. And nothing is compared to a good homemade meal. We used to have this with pooris or parathas and pickle on side.

There are many different variations to this dish, and you will find various recipes online. This recipe is how my mom makes jeera aloo at home always, simple yet delicious.

Ingredients:

  • 2-3 big potatoes, par-boiled
  • 1 small-sized white onion, finely chopped
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon roasted cumin seeds
  • 1/2 teaspoon degi mirch
  • 1 teaspoon lime juice
  • 2 tablespoon light olive oil
  • chopped coriander leaves for garnish
  • salt to taste

Method:

  • Peel the potatoes and cut into medium sized cubes.
  • Heat oil in a skillet. Add cumin seeds, once they crackle add chopped onions and green chillies and cook until onions turns light brown in color. Add  turmeric powder, coriander powder, gram masala powder, degi mirch and salt to taste. Cook for 3-4 minutes.
  • Add cubed potatoes and mix gently so that the potatoes are coated with masala.
  • Check for salt and add chopped coriander leaves and sprinkle the cumin powder and add lime juice. Mix well. Switch of the heat.
  • Serve hot !

Jeera Aloo

Last weekend we went to Edison, New Jersey with our friends to get Ganesha Idol for forthcoming puja at their place, we also visited one Indian grocery store. I was total lost in that store. After so many years I was seeing a big Indian grocery store, with indian music all around and the best thing was I was able to find so many things for which even I had forgotten the names. At first I was like what to take and from where to start. I didn’t expect a indian grocery store that big and full of every possible ingredient you can imagine. Really…even I saw some pan leaves in that store… 🙂 I also got one of my favorite vegetable which brings me to today’s post.

I’m going to share with you my favorite sabzi recipe for parora/parwal, also known as pointed gourd. Parwal is a popular vegetable in India, especially in Eastern and Northern India. Parval is very popular among the Bihari Cuisine and a healthy vegetable, as my mom will say.  This vegetable looks like tiny cucumbers or squash, with tapering ends. Parwal, belongs to the family of Cucurbits (cucumber, squash, etc.).  It is a good source of carbohydrates, vitamin A and vitamin C.

Back home, my mom used to prepare this vegetable a lot. During the season, mom will make simple stir fried to go with dal(lentils) and rice. She will also make spicy curry to go along with indian breads(roti or paratha). The crispy nature of this vegetable even after it has been cooked along with potatoes, gives the unique taste and crunch, which I love.

Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Ingredients:

  • 10-15 parwal, cut in big cubes
  • 1 medium-sized potato, peeled and cut in cubes
  • 1 white onion, chopped
  • 3 garlic cloves, crushed
  • 1-inch of ginger
  • 2-3 green chillies
  • 1 medium-sized tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon sweet paprika powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • 2-3 bay leaves
  • 1/2 teaspoon amchur powder
  • salt to taste
Pointed Gourd (Parwal) Sabzi

Method:

  • Wash the parwal and cut the ends, slightly scrape the outer skin and slice lengthwise into four quarters or big cubes.
  • Take half of the chopped onion, garlic, green chillies, ginger and grind them into a fine paste in a blender.Keep it aside.
  • Heat 1 tablespoon of oil in a pan over medium high heat, add the parwal and fry on medium flame till it obtains a nice color on the skin. once done, transfer the fried veggies in a plate. In the same pan sauté the cubed potatoes till they get a slight golden color. Again transfer to a plate and keep it aside.
  • In the same pan heat the remaining oil. Add cumin and let it splutter, later add bay leaves. Sauté. Add the remaining chopped onions, give it a stir and fry till they get a light color and turn translucent. Add the ginger, garlic and the onion puree you made earlier and cook for 3-4 minutes more .
  •  Add chopped tomatoes, salt, turmeric, coriander powder, garam masala powder, tawa masala, sweet paprika powder and stir. Cover and cook for 4 min. You will notice the tomatoes have softened and the oil has separated.
  • Add the fried parwal and potatoes and mix well, stir and cook for 2 min. Add  water and let it simmer for 5 min or till gravy is of desired consistency. Sprinkle the amchur powder and mix well.
  • Serve hot with roti and enjoy!!
Pointed Gourd (Parwal) Sabzi

Pointed Gourd (Parwal) Sabzi

Yesterday, when we were just sitting and thinking what to make for dinner or should we go out to eat. Then hubby dear suggested to make some aloo paratha. Hubby loves any kind of stuffed paratha especially aloo paratha. Paratha with some yogurt and pickle…ahh, sounds bliss to me too!

But then I didn’t wanted to make same plain stuffed paratha. Hence this idea came into my mind to use some mint leaves and cucumber. Cucumber, why?? I saw my dear friend adding grated cucumber to thalipeeth (will have that recipe for you soon) which I liked. So I kneaded the dough with this two ingredients. As this was my first attempt, adding mint leaves to the paratha, I wasn’t sure about the end result. But as soon as I made one paratha and give it my son and saw him eating I Knew it must be really good and then followed his comment, ‘yummy mama’. Incidently that is the only word he knows to say after having some food, well I will take it.. 🙂  . But really the parathas were so good that you can eat just as is without any pickle or yogurt on side.

Ingredients:

  • 1 cup mint leaves, chopped
  • 1/2 cup grated seedless cucumber
  • 2  1/2 cups whole wheat flour
  • 1/4 cup yogurt
  • 2 clove of garlic, crushed
  • 1 inch ginger grated
  • 1 tablespoon white sesame seeds plus 1 more tablespoon for sprinkling
  • 2 green chillies( you can adjust according to your taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 2 tablespoon olive oil

For potato filling:

  • 1 medium Idaho potato
  • 2 tablespoon chopped mint leaves
  • 2 green chillies, chopped
  • 1 garlic cloves, crushed
  • 1/4 cup chopped white onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dried mango powder
  • 1/2 teaspoon oil
  • salt to taste

Method:

  • In a large mixing bowl combine flour with yogurt, grated cucumber, garlic, green chilli, ginger, sesame seeds, turmeric powder, coriander powder and olive oil. Knead it into a soft dough by adding little water. Once done keep the dough aside covered for 30 minutes or so.
  • Meanwhile pressure cook potato, peel and mash the same.
  • Heat oil over medium high heat, add onions, garlic, green chillies. Cook for 2 minutes. Add turmeric powder, coriander powder, garam masala powder and salt to taste and cook for another 1 minutes or until the raw smell of the spices disappears.
  • Add the mashed potatoes and mango powder to the masala and mix well and keep it aside.
  • 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,  and sprinkle some sesame seeds on top and roll it into circle about 5-6 inch in diameter.
  • 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.
  • Serve  with yogurt and pickles of your choice.

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

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.

Aloo aur Channa Dal Sabzi

Posted: June 30, 2010 by incidentalcooksuman in Indian Food
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Aloo aur Channa Dal Sabzi

My mom would make this sabzi once in a while. On the weekend I was talking to her and she had prepared this sabzi for dinner, so I thought to make this for our dinner too. I like the taste of channa dal and aloo/potatoes together. It compliments the taste of each other.

Aloo aur Channa Dal Sabzi

Aloo aur Channa Dal Sabzi

Ingredients:

  • 1 large Idaho potatoes, peeled and cubed
  • 1 cup channa dal
  • 1 large white onion, chopped
  • 1/3 cup crushed tomatoes
  • 3 garlic cloves, crushed
  • 1/2 teaspoon grated ginger
  • 1 green chilli, chopped
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 4-5 curry leaves
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • salt to taste

Preparation:

  • Soak channa dal in water for about 1 hour.
  • Heat oil in pan over high heat, add cumin seeds and let it get brown.
  • Add chopped garlic, ginger, green chillies followed by onions and cook until onions are slightly brown.
  • Add crushed tomatoes, curry leaves,turmeric powder, coriander powder, red chilli powder, garam masala powder and salt to taste. Cook for 4-5 minutes cover the lid of the pan.
  • Add potatoes and channa dal and cover the pan and cook until potatoes are tender and channa dal has little bite to it not mushy.
  • Serve with hot roti’s.
Aloo aur Channa Dal Sabzi

Aloo aur Channa Dal Sabzi

Aloo, Gobi, Gajar aur Matar Ki Sabzi

Posted: June 23, 2010 by incidentalcooksuman in Indian Food
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Aloo, Gobi, Gajar aur Matar ki sabzi 

I like to mix different kinds of veggies and make curry out of it. Here I am using potatoes, carrots, cauliflower and peas to make this dish. This is perfect with hot roti’s.  Just try this you will know what I am talking out. 

Aloo, Gobi, Gajar aur Matar ki sabzi

Aloo, Gobi, Gajar aur Matar ki sabzi

Ingredients: 

  • 1 small cauliflower, cut the florets
  • 1 small carrots, diced
  • 1 medium-sized potatoes, cubed
  • 1/2 cup frozen green peas
  • 1 large onion, chopped
  • 3-4 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/3 cup crushed tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon oil
  • salt to taste

Preparation: 

  • Carefully remove the florets from the cauliflower, wash and drain the same and keep it aside.
  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Add garlic, ginger, red chilli flakes followed by onions and cook until onions are slightly brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder, salt to taste and cook until the oil separates.
  • Add potatoes, cauliflower, carrots, peas and salt the veggies and mix well.
  • Cover the lid and cook until the vegetables are tender. Stir in between so that it does not burn from the bottom.
  • Serve warm with hot rotis, paratha’s.