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 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 Subzi/ Potato curry

        I know that potato is one vegetable which most people like. I tried making this curry in a typical south Indian style. It goes well with dosai, sambhar or curd rice. It is really yummy..and I am sure you will enjoy it! This is one of my favorite curry as a kid. I use to relish this recipe with curd rice.

Serves up to 4 people
Preparation time: 30 minutes

Ingredients:


500 grams of  potato (3-4 medium size)
1 large red onion
3-4 cloves of garlic
1 inch of ginger
2 green chillies
1 teaspoon of sambhar podi
1/2 teaspoon of turmeric

1 teaspoon of mustard
1 teaspoon of Bengal gram(channa dhal)
1 sprig of curry leaves
pinch of asafoetida
2 tbsp oil
Salt as required


Preparation:


1. Boil the potatoes and peel the skin. Cut the potatoes into 2 cubic inch pieces.
2.Heat oil in the pan. Once the oil is heated, add mustard, channa dhal and curry leaves. As the mustard sputters, add asafoetida and onion .
3. Add green chilli, garlic and grated ginger. Fry till the onion turns golden brown.
4.Add turmeric, chilli powder and salt, saute for a minute. Now you can add the potatoes and mix gently.
5.Make sure the potatoes are well coated with all the spices.
6.Add 1/4 cup of water and close the lid. Cook for 10 minutes. Potato curry is ready.