Aloo Matar/Potatoes Peas Gravy

Aloo Matar

Aloo Matar

When I was Pregnant, Every dinner included potato in some form or another.  Steamed potato, baked potato, mashed potato; with gravy or without, you name it and we ate it.   We had potato every night, in fact, my huby still eats potato with steamed veggies and some kind of meat, every night of the week.  So, to no great surprise, I got sick and tired of eating the same kind of potato.  I put the potato on the back burner, in search of new and exciting flavors.


Potatoes are a very versatile ingredient in Indian cooking.  You can find potato recipes all over India, from the tips of the Himalayas to the coasts of Kerala.  I think the potato must be the vegetable people turn to the most when they need something quick, filling and nourishing.   To give you an idea of just how many Indian recipes there are for potatoes, here is a small sampling of the versatility of the humble potato
Potatoes with cauliflower (aloo gobi)
Potatoes mashed together with mixed vegetables and served with bread (pav bhaji)
Pan fried potato and vegetable cutlets
spicy mashed potatoes enveloped in dough and deep fried (samosas…check out our baked version of samosas)
Breads stuffed with spicy potatoes (aloo parathas)
Vegetable dumplings made with potatoes and cheese and covered in a creamy curry sauce (malai kofta)

….the list is almost endless.




A popular restaurant dish which comes from Punjab.This technique the quickest way to make the basic masala required in most Indian recipe Serves: 6
Time: 1 hour
Spice Level: low (if you want it spicy feel free to add more chilies or a spoonful of red chili powder)

Kashmiri dum Aloo/Baby Potatoes in yogurt sauce

Kashmiri dum Aloo/Baby Potatoes in yogurt sauce

Traditional Kashmiri cuisine is characterized by the use of curds in the gravies, which gives the dishes a creamy consistency.

In Kashmir, potato is called 'Oluv' (Singular), and potatoes are called 'Olav' (Plural). 'Dama Oluv' is a poular North Indian cusine, having its origin in Kashmir.

Better known as Kashmiri Dum Aloo, it is an all time favourite and mouth watering potato based curry recipe, prepared with whole / diced baby potatoes simmered in a rich and creamy gravy.

The credit for the mouth watering and unique taste goes to the use of exquisite spices and ingredients. Dum means anything cooked under pressure. Here the aloo / potatoes are cooked under pressure in their own juices.

Kashmiri Dum Aloo recipe is generally flavored with Kashmiri chillies and it uses typical Kashmiri spices like fennel / aniseed and ginger powder. Kashmiri Dum Aloo is particularly served with naan or roomali roti.

Ingredients:

• Baby potatoes / small potatoes - 1 kg (round and uniform size)


• Cumin seeds, roasted and powdered: 1 tsp


• Kashmiri red chillies, roasted and powdered: 3-4


• Curd / yogurt: 2 1/2 cups (must not be sour)


• Ginger powder: 1 tsp


• Fennel / aniseed powder: 1 tbsp


• Cloves, roasted and powdered: 6


• Mustard oil: 4 tbsp


• Garam Masala: 1 tsp


• Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp


• Asafoetida: a pinch


• White oil to deep fry potatoes


• Salt to taste


• Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp

Method to prepare:

1. Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.


2. Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.


3. Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.


4. Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.


5. Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.


6. Cover with a lid, seal the edges with the dough for the ‘dum’ so that steam do not escape. Cook in a low flame for 10-15 mins.


7. When the gravy thickens and the oil begins to separate, turn off the flame.


8. Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.


9. Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.

Kashmiri dum Aloo/Baby Potatoes in yoghurt sauce with Shahi Pilaf

Peanut Rice with Simple Potato fry

Peanut Rice with Simple Potato fry

Peanut rice is a delicious South Indian  rice. It is very simple to prepare and tastes excellent with a combination of  roasted pappad or hot potato chips. You can also make it with leftover rice. The rich aroma of this recipe makes your heart go nuts for peanuts :))

To speak about the nutritional facts, peanuts are very good source of Vit E, niacin, folate, protein, manganese and monounsaturated fats. And this dish makes a healthy snack food and an ideal lunch box menu. Give it a Try..!

Easy Sliced Potato Fry / Urulai kizhangu Varuval

 Sliced Potato Fry / Urulai kizhangu Varuval

I know most of us love this simple yet very tasty n spicy  potato fry.Which goes very well with sambar/rasam/curd n any variety rice.Perfect combo potato fry n curd rice isn't it?? I made this very long back n completely forget about this tasty recipe.Few days back when i was viewing my kid's old photos i happen to see some pictures of potato fry,egg fried rice,chettinad chicken curry etc. and thought y i left these recipes n its not late to include them in my blog.This potato fry is my H's favorite and he like to have it as an appetizer :)  I made the fry with chilli n turmeric powder ,you can also try with freshly ground pepper n turmeric that also will taste good with rasam & rice..so spicy n flavorful fry.Now will see the chilli potato fry here as follows...

Rajma & Potato Curry(Thatampairu Urulai Kulambu)

Rajma & Potato Curry

Rajma & Potato Curry(Thatampairu Urulai Kulambu)

Rajma is extremely popular party dish,specially in north India. Rajma tastes best when served  with plain boiled rice,Salad and pickle.
Kidney beans(Rajma) are a very good source of Protien,Folate,Zinc,Maganese,Iron,thiamin and riboflavin.

My recipe is not the traditional recipe,but this is how my mom used to prepare it.

Chicken Tandoori with Garlic Bread and Sweet Potato Sticks

Tandoori Chicken,Garlic Bread and Sweet Potato Sticks

You guys know that I have posted the procedure for Tandoori Chicken already. I have repeated it this time too,but last one was with 'Chicken Wings' and this one it is with 'Chicken legs'. So,in this post am gonna write about making of "Garlic Bread and Sweet Potato Sticks". Let the fun begin!!!!!!

Chettinad Potato fry

Even the term “Potato Fry” is so salivating right? Among the myriad of ways to fry the potatoes, this is my new found favorite and the whole family loves it. So this is on the menu quite often. The only potato fry I knew while growing up was the one where my mom used to grind the ginger and curry leaves and use that as the masala. It was a standard in every festival along with sambar. When my MIL visited us she made another simple potato fry using just onions and chilly powder and I was addicted to that for a while.When I came across “Chettinad Potato fry” for the first time I called my mom and told her that I was making “Chettinad Potatoes” imagining that this would be the first time she is hearing that .. silly me . And she goes “Oh you grind this dal .. this and so on”. I was left speechless for few seconds since she has never made it before. Oh well, it has been almost 3 years since I left home and so much has changed.

Preparation Time: 15min

Cooking Time: 12 min 

Serves:2  

Shelf life:1day 
Serving Suggestion:Any Rice Variety goes great

Vegetable Puffs with Potato Filling

 Vegetable Puffs with Potato Filling

Ingredients

	Puff pastry sheet	1 (from the frozen section of supermarket)
	Boiled potatoes	3
	Chopped onion	1
	Chopped green chillies	3
	Green peas	1⁄2 Cup (8 tbs)
	Ginger garlic paste	1⁄2 Teaspoon
	Turmeric powder	1 Pinch
	Red chilli powder	1⁄2 Teaspoon
	Garam masala	1 Teaspoon
	Coriander leaves	1 Teaspoon, chopped
	Cumin seeds	1⁄2 Teaspoon
	Lemon juice	1 Teaspoon
	Salt	To Taste
	Oil	2 Tablespoon

Nutrition Facts

Serving size

Calories 488 Calories from Fat 222
% Daily Value*
Total Fat 25 g38%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 488.6 mg20.4%
Total Carbohydrates 57 g18.9%
Dietary Fiber 8.8 g35%
Sugars 4.6 g
Protein 11 g22.1%

Vitamin A 10.6% Vitamin C 62.8%

Calcium 10.9% Iron 59.7%

*Based on a 2000 Calorie diet

Directions

Mash the potatoes with hand and keep them aside.Heat oil in pan and allow cumin seeds to splutter.
Add onion ,ginger-garlic paste,green chillies and salt and saute them for a while.Add all the masala powders and again saute for a few minutes.
Add mashed potatoes and green peas and mix well.Simmer for few more minutes .Switch off the gas
and add coriander leaves and lemon juice.Mix well and keep them aside.And now the filling is ready to use.
Thaw the pastry sheets and unfold . If necessary roll pin over the pastry sheets to make them even.
Cut the pastry sheets into square pieces and place the filling in the middle and cover the end with the other end. Press the ends tightly in order to seal them. You can use water to seal .
Preheat the oven at 350°F and place the puffs in baking tray and bake them for about 30 minutes or till the crust turns golden brown in color. Serve hot with tomato sauce

Read more at http://www.ifood.tv/recipe/vegetable_puff#iXFcy7OWVCOESkxb.99

Vegetable puffs is a very popular and a common evening snack in India and is sold in all the bakeries. It is an all-time favorite among all the age groups especially kids. Not only just an evening snack it is a perfect party snack and also is a great hit in all the birthday parties. As far as the filling is concerned the potato & peas filling is very common, you can make filling with any other vegetables of your choice as well. There are a variety of puffs available in bakeries like chicken puffs, meat puffs, egg puffs etc.

Lazy Potato fry :)

Lazy Potato fry :)

This is a simple recipe where potatoes are fried with minimal spices till slightly roasted and crispy. Potato is one vegetable that tastes delicious when prepared in any way, especially if it is roasted.
This is an easy recipe that can be served as a side dish for rice. It is a perfect accompaniment for south indian dishes lemon rice and curd rice.
  
Preparation Time: 5min
Cooking Time: 7 min 

Serves:2  

Shelf life:1day 

 

Urulai melagu varuval( Potato gravy with Pepper)

Urulai melagu varuval( Potato semi-gravy with Pepper)

This dish has a lot of memories. It was my paternal granny who introduced this in our family and it was my dad's fave and now mine :) I can eat it anytime,as a snack or as a side dish! :) Just love it! It is perfect when paired with curd rice. I still clearly remember how she used to feed me balls of rice mixed with this pepper potato fry :)

  

Preparation Time: 15min

Cooking Time: 15min

Serves: 2  

Shelf life:1day
Serving Suggestion: Serve it with all rice items or eat just like that

Poori with Aloo palya(potato mash)

Poori with Aloo palya(potato mash)

Poori with Aloo palya(potato mash)

Poori with aaloo palya is one of my favorite breakfast item. In South Indian restaurants it is one of the very common thing served as breakfast.

If you do not want to have poori with palya, if you are a non-vegetarian you can alternatively  you can have it with paaya (I will write paaya recipe some time soon) or if you are a vegetarian you can try with my chana masala that i have posted as well.

Preparation Time: 10min

Cooking Time: 20 min

Serves:1 cup

Shelf life:1day

Serving Suggestion : Its great for Breakfast.

 

Aloo palak ki sabji

Aloo palak ki sabji

Aloo palak ki sabji is a nutritious popular north Indian side dish. It is cooked with Aloo (potatoes) and palak (spinach) and seasoned with spices. All most everyone loves potatoes. Potatoes contains vitamins, minerals and fiber, but they are known for carbohydrate content, they are good for you as long as you prepare them in a healthy manner. Aloo palak is a great combination
and together they make a healthy delicious dish. It could be served as a side
dish with any main dish and roti, puri or parathas.

Preparation Time: 10min

Cooking Time: 12 min

Serves: 4

Shelf life:1day

Serving Suggestion : With Rice,Dosai,Chapathi..