Aloo Methi

Methi (fenugreek) leaves is one of the leafy vegetables that is easily available in Indian grocery stores in the USA. Today I will share with you my version of Aloo methi. This can be a tasty side dish  for rotis and can be really good with side for rice dishes as well. 

Ingredients:

3 potatoes
1 large onion
1 cup of methi leaves
1/2 tbsp of sambhar powder
1/4 tsp of turmeric
1/2 tsp of cumin powder
1 tbsp of oil
salt

Seasoning:

1/4 tsp of mustard
pinch of asafoetida

Preparation:

1. Peel the potatoes and chop them in to small cubes. Microwave for 5 minutes along with water.
2. Heat oil in the skillet, add the seasoning. As the mustard sputters, add the onions (julienne cut) in to the skillet.                          
3. As the onions turn golden, now add the methi leaves(no stem) in to the skillet and saute few times. 

4. Add the potatoes, turmeric,sambhar powder and salt. Saute well and close the lid and allow it to steam.

5. Once the potatoes are cooked add the cumin powder. Switch off the flame as the potatoes are golden brown.

6. Methi aloo is ready. it can be served with sambhar and rice/ rotis.

Dum Aloo

    I tried a different version of Dum Aloo for my daughter's birthday get together a few weeks ago and it came really well. Due to my friends' positive appreciation, I was overwhelmed to post this recipe.

Ingredients:

15 baby potatoes
2 medium onions
3 large tomatoes
1 tbsp of ginger-garlic paste
Handful of cashew nuts
1 1/2 tsp of red chilli powder
2 tsp of coriander powder
1 tsp of cumin powder
1 tsp of amchur powder/ dry mango powder
1 tsp of fennel seeds 
2 cloves
1 cardamom
1/2 cup of yogurt
1 tbsp of chopped coriander leaves
oil as required
salt as required

Seasoning:
 
2 bay leaves
2 small pieces of cinnamon stick
2 broken red chillies

Preparation:

1.Pressure cook (2 whistles) the baby potatoes and peel the skin. Poke them with fork.

2.Shallow fry the potatoes to golden brown on the pan with little oil . Keep it aside.

3.Fry the onions translucent and grind them along with cashews, fennel, cloves, and cardamom in to a paste. Add 2 tbsp of oil to the preheated skillet and add cinnamon, red chillies and bay leaves. 
4.As nice aroma comes, add onion paste and ginger-garlic paste. Saute well till raw smell disappears. Fine chop the tomatoes and add them to the pan along with the remaining spices.
5.Saute in medium flame till the tomatoes become mushy. Add salt and the potatoes and beaten yogurt. As the gravy starts bubbling, add amchur powder.
6.Stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ naan or puri.

Aloo paratha

        Stuffed parathas are delicious as it is. There is no extra effort needed to make a side dish as paratha goes well with raitha/ pickle.

Ingredients:

3 cups of wheat flour
1 cup of water 
1 tbsp  of oil
salt as required

Filling:


3 boiled potatoes
1 finely chopped onion
1/2 tbsp of cumin powder
1 tsp of red chilli powder
1 tsp of chaat masala
handful of coriander leaves
Oil as required
salt as required 


Preparation:

1.Mix the wheat flour, salt, oil and add water. Knead well enough to make a dough. Keep aside for half an hour.

2.Peel the potato skin and mash them. Add  onion, finely chopped coriander leaves, red chilli powder, chaat masala, cumin powder and salt to the mashed potatoes. Mix well and the filling is ready. Make small balls of the filling.

3. Make lime sized balls out of the dough, add the filling to it. Roll it out.

4. In a pan put little oil, fry the paratha on both the sides till it turns golden brown. Serve hot fluffed aloo paratha with raitha or pickle.

                             

Aloo gobhi curry/ Potato cauliflower dry curry

     Aloo gobhi is very simple and easy stir-fry curry. Potato and cauliflower are the vegetables that compliments each other when it is well roasted.

Serves up to 3 people
Preparation time: 30 minutes


Ingredients:

2 medium sized potatoes
150 grams of cauliflower
5 stalks of scallions
1 tsp of red chilly powder
1 tsp of tandoori masala
1/4 tsp of turmeric
1 tbsp of olive oil
1 tsp of melted butter
salt as required


Seasoning:

1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
1 tbsp of grated ginger 


Preparation:

1.Cut the potatoes in to small cubes and cut the cauliflower in to small florets. Heat oil in the skillet and add the seasoning. 
2.As the cumin seeds crackles, add the potatoes and cauliflower and saute for 5 minutes. 
3.Add the spices( turmeric, red chilly powder ,tandoori masala, and salt) to the skillet. Close with the lid and allow to cook for 15 minutes.
4.Add the chopped scallions and close the lid. Add the butter  to add flavor to the vegetables. Check whether the potato is cooked. 5.Aloo gobhi dry curry is ready. Serve with rice/ roti and a cup of yogurt.

Aloo capsicum curry/ Potato Bell pepper curry

   Aloo capsicum is a dry vegetable with mild spices which ensures that the taste of the underlying vegetables in not overwhelmed by the spices. For those who feel that Indian dishes often does not allow the flavor of the vegetable to fully exhibit themselves, this dish is a great example of the variations that Indian cuisine offers.

Preparation time: 30 minutes
Serves up to 3-4 people


Ingredients:

2 medium sized-potatoes
2 red bell pepper
1/2 tsp of turmeric
1 tbsp of coriander powder
2 tbsp of oil
salt as required


Seasoning:


1/2 tsp of cumin seeds
1/2 tsp of mustard
3 dry red chilly
1 inch of ginger
 
Preparation:

1.Cut the potato and red bell pepper in to small squares. Heat the oil in the skillet, add the seasoning. 
2.Once the mustard sputters, add the potatoes and red bell pepper to the skillet. Saute well till the vegetables is covered with oil. 
3.Now add the spices (turmeric, coriander powder and salt) and saute well. Close the lid and cook in medium flame. 
4.Stir occasionally and cook till the potatoes turn golden brown and crisp (Do not overcook the vegetables). Serve with rice/ roti.

Aloo tikki/ Potato patty

   Aloo tikki is a North Indian snack made of boiled potatoes and various spices. The word "tikki" means a small cutlet/ croquette. Found in almost every chaat shop in Delhi and other parts of India.

Serves up to 2 people
Preparation time:30 minutes

Ingredients:

2 medium potatoes

1 small cup of peas

2 chopped green chilies

1 tbsp of minced ginger

1 tbsp of bread crumbs

1 tbsp of besan (chickpea flour)

1 tsp of cumin powder

1 tsp of garam masala

oil for frying

salt as required

Preparation:

1. Boil the potatoes, peel the skin and mash them. Boil the peas and mash them as well.

2. Add besan, breadcrumbs, green chilies, ginger, garam masala, cumin powder and salt. Mix them well.

3. Make small patties and shallow fry the patties in the preheated oil. Cook in medium flame till it turns golden brown on the sides.

4. Aloo tikki is ready. Serve with ketchup/ coriander chutney.