Saturday, 29 October 2011

Aloo Palak
Ingredients for palak aloo sabzi :

2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

How to make palak aloo recipe:

Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
Add the spinach, potatoes, salt and chilies.
Cover and cook over a moderate heat for about 10 minutes.
Stir several times and then arrange the tomato and lemon slices over the mixture.
Cover, lowering the heat and cook for another 5 minutes.
Serve the aloo palak hot as a side dish.

Methi Aloo

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled and cut into small pieces aloo (potatoes)
1 medium tomato (chopped)
1-2 flakes of garlic (crushed)
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
2-3 whole dry red chilies
2-3 tbsp vegetable oil


Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
Add methi and cook on a medium flame till done and till water is fully absorbed.
Serve the aloo methi hot with chapati or paratha.

Stuffed Aloo

8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

How to make bharawn aloo:

Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.
Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
Parboil until the water is fully absorbed into the mixture.
Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

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