Saturday, 29 October 2011


500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped


  1. Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
  2. Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
  3. Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
  4. Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  5. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
  6. Serve aloo dahi wale hot, garnished with coriander leaves.
 Aloo Ghobi;
Ingredients for aloo gobi masala :

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

How to make aloo ghobi :

  1. Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
  2. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
  3. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
  4. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.
 Aloo Ki Sabji;
Ingredients for potato curry recipe:

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

How to make aloo subzi:
  1. Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
  2. For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

No comments:

Post a Comment