Sookha Achari Aloo

Potatoes cooked in mustard oil and Achari spices.

Ingredients:

• 10 potatoes, equal sized, each cut into half
• 1 medium size onion chopped
• 1 tbsp Ginger garlic paste
• 2-3 green chilies sliced in half vertically
• 1 tsp saunf (fennel seeds)
• 1 tsp methi dana (fenugreek seeds)
• ½ tsp kalonji (black onion Seeds)
• 1 tsp Chili powder
• ½ tsp crushed red pepper
• ½ tsp Turmeric Powder
• 1 tsp amchoor powder
• Salt to taste
• 1 lemon /lime
• 4 tbsp mustard oil

Method:

• Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat till smoke settles down. Now turn the heat back on.
• Add chopped onions. Sauté till edges start to turn brown.
• Add ginger garlic paste and potato pieces. Fry until potato is seared.
• Add remaining ingredients (except lime juice). Mix it well. Sprinkle 2-3 tbsp of water. Cover and reduce the heat.
• Cook covered for about 5-6 minutes or till potato is fork tender, dry and pickle fragrant.
• Garnish with chopped cilantro.
• Squeeze lemon and serve with Dal and Roti

Do You Know?

Searing (or pan searing) is a technique used in which the surface of the food is cooked at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven.

Aloo Tamatar Ki Sabji

Potatoes are cooked with lots of ripe tomatoes and spices. It goes well with Paratha or White Rice and Simple Arhar Ki Dal.

Ingredients:

• 1 big potato cut into small cubes
• 4 big red tomatoes ( preferably vine ripened tomatoes )
• 1 small onion sliced
• ½ tsp mustard seeds
• 3-4 curry leaves
• 2 green chilies chopped
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ¼ tsp sugar
• Salt
• 3-4 tbsp cooking oil

Method:

• Heat 2 tbsp of oil in a pan, add mustard, after they splutter add curry leaves, green chilies and chopped onion.
• Sauté until onion is transparent.
• Add diced potato and chopped tomatoes, red chili powder, turmeric powder, sugar and salt.
• Cook till tomato is soft and mushy; and oil is separated.
• Serve hot with Paratha or White Rice and Simple Arhar Ki Dal.

Do You Know?

Fresh tomatoes are available throughout the year but most abundant at the end of the summer. They are best when freshly picked off the vine. Since fresh tomatoes are very perishable, these have been picked when green and then forced to ripen. These tomatoes have longer shelf life but do not have the taste and texture of a vine ripened tomato.

Aloo Badiyan Rasedar (Sun Dried Ground Black Gram Dumplings Curry)

Urad Dal Dumplings (Urad Badiyan) are cooked with potato chunks. Urad badiyan are quite big in size so they are broken in small pieces before they are cooked in masala. You can get readymade badiyan from Indian grocery store although it is not difficult to make them at home.

Ingredients:

• 1 cup Urad Badiyan broken in small pieces
• 1 big potato cut in 1” cubes
• 2 green chilies finely chopped
• 2 tomatoes
• 2 large onions cut into quarters
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (reduce quantity if you want less heat)
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 6-8 tbsp cooking oil

Method:

• Grind the onion and tomatoes in a food processor until you get a smooth paste.
• Heat 2-3 tbsps of oil in a pan and gently stir-fry the crushed Badiyan until golden. Remove onto a plate and keep aside.
• In the same pan heat 4-5 tbsp of oil and add the onion tomato paste. Fry until it turns light brown. Add green chilies, ginger and garlic paste and fry for another 2-3 minutes. Add the coriander, red chili, cumin, and turmeric powders, and fry stirring continuously, until the oil begins to separate from the masala.
• Stir in the Badiyan and add desired amount of water and salt. Transfer in a pressure cooker and cook till two pressure releases.
• When the pressure drops, open the lid of the pressure cooker. Add potato cubes and pressure cook it again till one pressure release. (Remember that cooking time of Badiyan and potato is different, Badiyan take longer to cook than potato).
• Transfer curry to serving bowl. Add garam masala powder.
• Garnish with coriander leaves and serve with Roti or Paratha.

Aloo Ki Peethewali Sabji

This family recipe for Peethewali Sabji of Baby Potatoes is a quick, easy, healthy and delicious side dish that complements most any meal.

Rice paste is added to spiced baby potatoes while cooking to give it a crispy texture.

Baby potatoes are the potatoes which are removed from the soil before they are fully grown. Due to this, you will find that baby potatoes have a sweeter flavor.

Ingredients:

• 1 pound small baby potatoes
• ¼ cup rice
• 1 green chili
• 1 tsp cumin seeds
• ¼ tsp asafetida
• 1tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp amchoor powder
• ½ tsp garam masala powder
• salt to taste
• 1 tbsp chopped cilantro to garnish
• 4 tbsp cooking oil

Method:

• Soak rice for 15 minutes and grind with green chili and little salt into a fine paste. Keep aside to be used later in the recipe.
• Wash and scrub well the potatoes. Cut each potato into two pieces without removing skin.
• Heat the oil in a heavy-based pan; add the cumin seeds and asafetida and then the ginger garlic paste. Cook till the paste turns to light brown.
• Add the potatoes and sauté over high heat till they change color from translucent to slightly opaque.
• Lower the heat, add the coriander powder, red chili powder, turmeric powder, salt and amchoor and mix well. Add 2-3 tbsp water.
• Cover and cook over a low heat, stirring a few times to avoid scorching, till the potatoes are cooked through. Sprinkle more water if required. Cook till the potatoes look fried and the oil separates.
• Add the rice paste to the potatoes and cook for 5-6 minutes stirring frequently.
• Garnish with chopped cilantro and serve with hot Paratha or Roti.

Do You Know?

Baby potatoes are less in calories and naturally fat free. When used with skin on, they are a good source of fiber. Fiber is essential to maintain body weight and is good for digestion. It also helps reduce existing cholesterol levels. They are a moderate source of vitamins, namely folate, Vitamin C, B1 and B6.

Parwal Ke Chhilke Ki Sabji (Peels of Pointed Gourd)

Next time when you make Parwal curry, don’t throw away the vegetable peel/skin. Just cook it with potatoes and eat with Roti/Paratha of your choice.

Ingredients:

• 1 cup Parwal Ke Chhilke (Peel of Pointed Gourd) chopped small
• ½ cup potato peeled and cubed in small size
• ½ tsp cumin seeds
• Pinch of asafetida
• 1 dry whole red chili
• Salt to taste
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp amchoor powder (dry mango powder)
• 1 green chili finely chopped
• ½ tsp garam masala
• 2 tbsp cooking oil

Method:

• Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
• When the seeds begin to splutter add potato cubes and chopped peel of Parwal, and fry for a minute. Add salt, chili powder, turmeric powder, chopped green chilies and stir to mix well.
• Add 2-3 tbsp of water and cook covered on low heat till vegetable is cooked. Mix in amchoor powder and garam masala; and fry it for 2-3 minute till all water is evaporated.
• Remove and garnish with coriander leaves.
• Serve hot with Paratha/Roti and Dal of your choice.

Do You Know?

The peels of many fruits and vegetables contain valuable nutrients (antioxidants and insoluble fibres). It is often a good idea to leave the peels and skins on fruits and vegetables to take full advantage of those nutrients that are found in the peels and skins and right below the skin.

Choliya Aloo(Green Chickpea and Potato)

Winter is the season when fresh green chickpeas are abundantly available in the market. They don’t have the texture or the taste of dry chickpeas at all. They look and taste like a fresh vegetable.

The tender leaves of chickpeas are also eaten as vegetable. My mother used to make ‘Saag’ with it’s leaves.

On the eve of Holi (the festival of color in India), we have a tradition to roast the stems containing pods in the bonfire to get roasted cholia. It is believed that eating roasted choliya brings good luck.

Ingredients:

• 1 cup fresh Hara Chana (Green Chickpea)
• 1 medium potato peeled and diced
• ½ tsp cumin seeds (jeera)
• 1 medium onion chopped finely
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp amchoor powder (raw mango powder)
• ½ tsp garam masala powder
• Salt to taste
• 3 tbsp cooking oil
• Chopped fresh coriander leaves to garnish

Method:

• Heat the cooking oil in a frying pan, on medium heat. When hot, add the cumin seeds and fry till spluttering stops.
• Add the chopped onion, and fry till soft. Now add ginger garlic paste and fry till little dark.
• Add the diced potato and Green Chana. Fry for 2-3 minutes.
• Add red chili powder, coriander powder, turmeric powder and salt. Sprinkle 3-4 tbsp of water on the vegetables and mix well. Cover the pan and cook on low heat, stirring occasionally, till the vegetables are almost done. Now remove the cover from the pan and cook till water is almost absorbed.
• Garnish with chopped coriander and serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

Pods of Green Chickpea

Green Chickpeas

Do You Know?

Holika Dahan or the lighting of bonfire takes place on the eve of Holi. The day is also popularly called 'Chhoti Holi' or the 'Small Holi'.
Holika Dahan is an extremely popular tradition and is celebrated with fervor all across the country and is symbolic of triumph of good over evil. There are numerous legends associated with this ancient tradition and it is difficult to pin-point as to when actually the tradition started.

Aloo Ke Kebabs (Potato Kebabs)

This tea time snack is a tasty alternative for those who love kebabs but are vegetarian.

Ingredients:

• 1 cup potato boiled and mashed
• 1 cup grated cottage cheese (paneer)
• 1 tbsp corn flour
• 1 tsp ginger grated
• 1 tsp white pepper powder
• 1 tbsp lemon juice
• ¼ cup chopped cashew nuts
• 2 tbsp coriander leaves chopped fine
• 2 tbsp green chilies chopped fine
• Breadcrumbs/maida for crumbing
• Salt to taste
• Oil for frying

Method:

• Mix paneer and boiled mashed potato well. Add corn flour, ginger grated, white pepper powder, salt and lemon juice. Mix well.
• Knead the potato mix (dough) well until it is smooth and soft.
• Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Put some of the chopped cashews, chopped coriander leaves and chopped green chilies in the potato cup, and cover with the potato mix around it to make a ball. Roll each cylinder in breadcrumb/maida and refrigerate for about 10-15 minutes.
• Heat oil in a deep pan or kadhai on medium heat and fry the potato rolls until light brown.
• Serve with Green Chutney or Tamaatar Ki Chutney of your choice.

Do You Know?

Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods.

The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.

Gobhi Aloo

Stir fried Aloo Gobhi goes well with Dal Masala and Raita.

Ingredients:

• 1 medium cauliflower separated into florets
• 2 medium potatoes cut into medium sized cubes
• 1 small onion chopped fine
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 green chilies chopped fine
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ¼ tsp dry ginger powder
• Salt to taste
• ½ tsp garam masala powder
• ½ tsp chaat masala or amchoor powder
• 3 tbsp cooking oil
• Coriander leaves finely chopped
• Ginger Juliennes to garnish

Method:

• In a Kadhai or wok, heat the oil on medium heat till hot. Add the onions and fry till soft.
• Add potato cubes and stir fry for 2-3 minutes or till they are half done.
• Add cauliflower florets and again stir fry with potato cubes for another 2 minutes.
• Now add red chili powder, turmeric powder, coriander powder and salt. Mix well.
• Sprinkle 2-3 tbsp of water on the vegetable and cook covered on low heat till vegetables are just done. Stir occasionally.
• When done sprinkle ginger powder, garam masala and chat masala and mix carefully. Remove from heat and keep it covered for 2-3 minutes. Transfer in a serving bowl.
• Garnish with chopped coriander and ginger juliennes.
• Serve hot with Chana Dal Masala, Roti (Indian flat bread) and Raita.

Do You Know?

There are two types of cauliflower in the market today.

One is with creamy white florets, which is more abundant in United States.

Another less common one is cauliflower-broccoli hybrid. It is more recently developed. It has a green curd and resembles broccoli.
The green variety is less dense than the white, cooks more quickly, and has a milder taste.

Potato Cutlets

It is a quick and easy recipe to prepare crunchy Potato Cutlets. Shallow frying in ghee makes a difference. Serve with chholey, tamarind chutney and green chutney.

Ingredients:

• 4 large potatoes
• 1 medium onion diced fine
• 2 green chilies chopped fine
• ¼ cup fresh coriander leaves chopped
• 1 tsp crushed black pepper
• 1 tbsp chat masala or amchur powder
• Salt to taste
• Ghee for shallow frying

Method:

• Wash, boil potatoes, peel and mash while still warm.
• Add all ingredients except ghee in the mashed potatoes and mix well. Divide into ten to twelve portions.
• Shape them into round flat cutlets.
• Heat a tawa/griddle and shallow fry the cutlets on both sides with ghee till golden.
• Drain onto an absorbent paper.
• Serve with chholey, tamarind chutney and green chutney.

Do You Know?

Potatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these. Glycoalkaloids occur in the greatest concentrations just underneath the skin of the tuber, and they increase with age and exposure to light.

Glycoalkaloids may cause headaches, diarrhea, and cramps and in severe cases coma and death; however, poisoning from potatoes occurs very rarely. Light exposure also causes greening, thus giving a visual clue as to areas of the tuber that may have become more toxic; however, this does not provide a definitive guide, as greening and glycoalkaloid accumulation can occur independently of each other.

Hara Masala Aloo (Potatoes in Green Sauce)

Potatoes are cooked in green sauce (green Masala). Use frozen masala and prepare in minutes.

Ingredients:

• 2 medium Potatoes peeled and cubed
• 2 cups finely chopped scallion ( green onion / spring onion)
• 2 cups spinach chopped, washed and drained
• 4-5 green chilies finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp wheat flour
• 1 tsp white vinegar
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1 pinch soda bi carbonate
• 4 tbsp cooking oil
• 1 stick cinnamon
• 4-5 cloves
• 1 bay leaf
• 1 tbsp lemon juice
• Butter and fresh cream for garnishing

Method:

• Take spinach in a large vessel, add ¼ cup of water and soda. Cover and put to boil on medium heat for 2-3 minutes. Cool in a plate or run under tap water to cool.
• Put spinach in a grinder; add scallion, green chilies, wheat flour, white vinegar and salt. Grind to smooth paste.
• Heat oil in a pan, add bay leaf, cinnamon stick, cloves and fry till color is changed. Add potato cubes and fry till pink. Add ginger, garlic paste and stir fry for 2-3 minutes.
• Now add blended spinach mixture, red chili powder, coriander powder, garam masala powder and allow cooking covered, on medium heat, for about 8-10 minutes or till potato is tender.
• If using green masala cubes then first fry potato cubes then add green masala cubes; cook till potato is done.
• Mix lemon juice before serving.
• Garnish with butter and fresh cream.
• Serve with Naan or Paratha

Do You Know?

Spinach is one of the foods that is most commonly associated with allergies. This may be due the reason that it is very tightly-packed with nutrients. Any one of its agents could trigger an allergy in a person who happens to be allergy to something. So always eat spinach in moderation.

Aloo Parwal

Potato and Parwal cooked with mild spices (basic masala) to make a delicious curry. Parwals (both frozen and fresh) are available in Indian grocery store.

Ingredients:

• 1 big potato cut in long pieces
• ½ lb frozen Parwal (or fresh Parwal)
• 1 medium sized onion, peeled and chopped
• 1” cube of fresh ginger, peeled and chopped
• 3-4 cloves of garlic
• 1 medium sized tomato, peeled and minced
• 1 green chili
• 1 tsp red chili powder
• 1 tbsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• 4-5 tbsp cooking oil
• Salt to taste

Method:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• In a vessel heat 4-5 tbsp of oil and add the onion tomato paste. Fry until it turns light brown. Add the coriander, red chili and turmeric powders, and fry stirring continuously, until the oil begins to separate from the masala.
• Add potato pieces and parwal; pour in 2 cups of the water. Mix in salt and black pepper; bring to a boil. Cover, lower heat, and simmer gently till vegetable is done.
• Transfer curry to serving bowl. Add garam masala powder.
• Garnish with coriander leaves and serve with roti or paratha.

Do You Know?

Unlike many foods, potatoes can be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided that they are covered in ventilated plastic wrap to prevent moisture from escaping. This method produces a meal very similar to a steamed potato while retaining the appearance of a conventionally baked potato.

Potato Rolls

This tea time snack is a tasty alternative for those who love kebabs but are vegetarian.

Ingredients:

• 2 big potato (boiled and mashed)
• 1 cup grated cottage cheese (paneer)
• 2 tbsp breadcrumbs
• 1 tbsp corn flour
• 1 green chili chopped fine
• 1 tsp ginger grated
• 2 tbsp coriander leaves chopped fine
• ½ tsp black pepper powder
• 1 tbsp lemon juice
• ¼ cup chopped cashew nuts
• 1 cup bread crumbs for coating
• Salt to taste
• Oil for frying

Method:

• Mix paneer and boiled mashed potato well. Add breadcrumbs, corn flour, chopped green chili, ginger grated, chopped coriander leaves, black pepper powder, salt and lemon juice and mix well.
• Knead the potato mix (dough) well until it is smooth and soft.
• Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Put some of the chopped cashews in the potato cup, and cover with the potato mix around it to make a ball. Roll the ball between the palms to make a smooth small cylinder (potato rolls). Roll each cylinder in breadcrumb and refrigerate for about 10-15 minutes.
• Heat oil in a deep pan or kadhai on medium heat and fry the potato rolls until light brown.
• Serve with chutney or ketchup of your choice.

Do You Know?

Deep frying is a cooking method in which food is submerged in hot oil or fat. Overheating or over-using the frying oil leads to formation of toxic compounds such as acrylamide (from starchy foods).

There is evidence that exposure to large doses can cause damage to the male reproductive glands. Direct exposure to pure acrylamide by inhalation, skin absorption, or eye contact irritates the exposed mucous membrane. It can also cause sweating, urinary incontinence, nausea, speech disorders, numbness and weakened legs and hands.

In addition, the acrylamide monomer is a potent neurotoxin, causing the disassembly or rearrangement of intermediate filaments.

Bedmee Ke Aloo (Potato Curry for Puri)

Boiled potatoes are cooked in masala of Fenugreek, Fennel and Coriander seeds. Eat with poori or Kachori.

Ingredients:

• 2 big potatoes boiled, peeled and chopped roughly
• 1 tomato chopped
• 3-4 tbsps cooking oil
• 2 green chilies finely chopped
• Chopped cilantro leaves to garnish
• Pinch of asafetida
• 1 tsp cumin seeds

For Bedmee Masala:

• 1 tsp fenugreek seeds roasted and crushed coarse
• 1 tsp Fennel Seeds roasted and crushed coarse
• 1 tsp coriander roasted and crushed coarse
• 1 tsp amchur powder (dry mango powder)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste

Method:

• Heat the vegetable oil in a small pan and add the cumin seeds to it. When the seeds stop spluttering, add the asafetida, chopped tomatoes, salt and green chili chopped. Fry until tomatoes become pulpy. Add crushed fenugreek seeds, fennel seeds, coriander seeds, red chili powder, turmeric powder, mango powder and 3 cups of water. Boil for 7-8 minutes.
• Now add mashed potato and simmer for 5-6 minutes.
• Take out in a dish when the gravy is thick. Mix garam masala powder.
• Garnish with chopped cilantro and serve hot with Bedmi Puri or Kachori.

Do You Know?

Fenugreek seeds contain a high percentage of mucilage, which is a natural gummy substance. This mucilage does not dissolve in water and when fenugreek seeds are exposed to fluids, they swell up and form gooey mass. This soft mass is not absorbed by the body, but instead passes through the intestines and also triggers intestinal muscle contractions. Both actions promote the emptying of intestinal contents.

Therefore, fenugreek is a mild but effective laxative.

Matar Bhari Aloo Ki Kachori

Kachoris are very popular in North India. Variations are always there. In general, kachori is a round or flattened ball made of fine flour filled with a stuffing and deep-fried.

Here I have made round balls of spiced potatoes, which are stuffed with peas masala and deep-fried.

Ingredients:

• 2 big potatoes
• 2 tbsp yellow corn meal
• Salt to taste
• ¼ tsp Black pepper powder
• 1 tbsp lemon juice
• Oil for deep-frying

Stuffing:

• 1 cup green peas
• ½ tsp cumin seeds
• Pinch of asafetida
• 2 tbsp cilantro leaves chopped fine
• 1 tbsp ginger grated
• 2 green chilies chopped fine
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp cooking oil

Method:

• Heat 2 tbsp of oil in a pan on a medium flame. Add cumin seeds and asafetida. When cumin stops spluttering add peas, grated ginger, chopped green chilies, and salt. Fry till peas are half done. Take out peas in a bowl, add cilantro leaves and lemon juice, keep aside to be used later to stuff kachori.
• Boil and mash potatoes. Add cornmeal, black pepper powder, salt and lemon juice and mix well. Knead potato mix in the same way as you knead the wheat flour dough to make the roti (flat bread).
• Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Add some of the pea mixture in the potato cup, and cover with the potato mix around it to make a ball. Roll the ball between the palms to make a smooth ball.
• Heat oil in a deep pan or kadhai on medium heat and fry the potato kachoris until light brown.
• Serve with chutney or ketchup of your choice.

Do You Know?

Cornmeal is flour ground from dried corn, is a common staple food, and is ground to fine, medium, and course consistencies. In the United States, the finely ground cornmeal is also referred to as corn flour. However, the word corn flour denotes cornstarch in recipes from the United Kingdom.

Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. Steel ground yellow cornmeal, commonly used in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.

Aloo moongodi Ki Rasedar Sabji (Potato and Sun dried ground lentil dumplings curry

Potato and Moong (lentil) dumplings (moongodi) cooked with mild spices to make a delicious curry. If you have time prepare fresh moong wadia (moongodi) at home otherwise get the ready made moongodi from Indian grocery stores.

Ingredients:

• 1 cup moongodi
• 1 big potato cut in 1” cubes
• 2 green chilies finely chopped
• 2 large onions cut into quarters
• 1 medium tomato cut into quarters
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tbsp red chili powder (reduce quantity if you want less heat)
• 1/2 tsp turmeric powder
• 6-8 tbsp cooking oil

Method:

• Grind the onion and tomato together in a food processor until you get a smooth paste. Try not to add too much water while grinding.
• Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of moongodi until golden. Remove onto a plate and keep aside.
• In the same vessel heat 4-5 tbsp of oil and add the onion tomato paste. Fry until it turns light brown. Add green chilies, ginger and garlic paste and fry for another 2 minutes. Add the coriander, red chili, cumin, and turmeric powders, and fry stirring continuously, until the oil begins to separate from the masala.
• Stir in the moongodi and add desired amount of water and salt. Transfer in a pressure cooker and cook till two pressure releases.
• When the pressure drops, open the lid of the pressure cooker. Add potato cubes and pressure cook it again till one pressure release. (Remember that cooking time of moongodi and potato is different, moongodi takes longer to cook than potato).
• Transfer curry to serving bowl. Add garam masala powder.
• Garnish with coriander leaves and serve with roti or paratha.

Aloo Tamatar Ki Sabzi (Curried Potatoes in Tomato Sauce)

Aloo Tamatar Ki Sabzi or Curried Potatoes in Tomato Sauce is very simple, everyday dish regularly cooked in many North Indian kitchens. It is a favorite sabji of my family, very often made with puris and parathas.

Boiled potatoes are cooked in spiced gravy of tomatoes and garnished with lots of cilantro.

Ingredients:

• 2 medium potatoes boiled, peeled and chopped roughly
• 1 cup tomato chopped
• 3-4 tbsps cooking oil
• 1 tsp cumin seeds
• 1 pinch of asafetida
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tbsp garam masala powder
• 2 green chili finely chopped
• Salt to taste
• Chopped cilantro leaves to garnish

Method:

• Heat the vegetable oil in a small pan and add the cumin seeds to it. When the seeds stop spluttering, add the asafetida, chopped tomatoes, red chili powder, turmeric powder, coriander powder, salt and green chili chopped. Fry until tomatoes become pulpy.
• Add mashed potato, fry for 2-3 minutes. Add 2-3 cups of water and simmer for 8-10 minutes.
• Take out in a dish. Mix garam masala powder.
• Garnish with chopped cilantro and serve hot with roti, puri, paratha or kachori.

Do You Know:

When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown.

Prevent the darkening of a just peeled potato by cooking it immediately or placing it in cold water until ready to use.

Aloo, Gajar, Matar (Potato, Carrot and Peas)

It is a typical North Indian curry, made especially during winter, when fresh fenugreek, carrot and peas are available.

Ingredients:

• 1 cup potato cubed
• 1 cup shelled peas
• 1 cup carrot cubed
• ½ cup fresh fenugreek leaves chopped finely
• 1 tsp ginger grated
• 1 tsp garlic grated
• Pinch of asafetida
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 2 green chilies chopped fine
• 3 tbsp of oil
• Salt to taste
• 1 tbsp cilantro leaves chopped fine to garnish

Method:

• Heat 3-4 tbsp of oil in a skillet on medium flame. Add asafetida and cumin seeds. Stir-fry the potato cubes until light pink.
• Stir in peas, cubed carrot, fenugreek leaves, grated ginger and garlic.
• Add red chili powder, turmeric powder, coriander powder, garam masala and salt.
• Cook covered on low flame till potato, peas and carrot are tender.
• Garnish with cilantro leaves and serve.
• This vegetable tastes great with Dal and Roti/Chapati/Paratha.