Aaloo Bhajiya

Yayyyy my 100th post.. 🙂

Aaloo Bhajiya, a very easy dish and a great accompaniment for rice.. We  love to have it along with dal chawal.. Do try the same as it hardly takes any time or effort.. 🙂 

Aloo Bhajiya

Preparation Time:- 5 mins |  Cooking Time:– 10-15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2-3 medium sized Potato (Aaloo)
  • Salt to taste
  • 1 tea spoon Cumin Seeds (Zeera)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 table spoon Mustard Oil (Sarson ka tel)

PREPARATION:

Peel and chop the potatoes in really small cubes.

Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.

Now add the red chilli powder, turmeric powder and salt and then add the potatoes to it immediately.

Mix properly so that the masala’s cover the potatoes properly.

Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.

Now cook uncevered for another 5 mins. This is to add some crispiness to the potatoes.

SERVING:
  • Serve hot along side of any gravy. (Goes really well with Kadhi Chawal & dal chawal)

Served

Tasty Cooking..!!

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Aaloo Tamatar

One day some of my friends had slept overnight at our place and in the morning there was like a demand of variety of things for breakfast, like cold sandwich, omlette, and puris. So we ruled out the omlette but sandwiches and puris were still on the menu. So I gave them all needed to assemble the sandwiches while I moved on to make the puris supported with Aaloo Tamatar…

Aloo Tamatar

Preparation Time:- 10 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

  • 4-5 medium sized Potatoes (Aaloo) sliced in small cubes
  • 2 medium sized Onions finely chopped
  • 3-4 medium sized Tomatoes gravy
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • A pinch of Asfoedatia (Hing)
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee

PREPARATION:

Heat the oil in a cooker and add asfoedatia and cumin seeds. Allow them to crackle.

Now add the chopped onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, Garam Masala and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out and then add the chopped potatoes. Fold them properly in the tomato gravy and then add some water so that the potatoes are submerged. (around 1  cup of water)

Put on the lid of the cooker and wait for 3 whistles. Once the pressure dies, open the cooker and mix the gravy while mashing some potatoes (to thicken the gravy).

SERVING:

  • Garnish with finely chopped fresh coriander leaves.
  • Try it with hot puris or paranthas.
  • Grab some pickle as  well to tickle your taste buds..:)
Served

Served with Puris and pickle..!!

Tasty Cooking..!!

Crispy Aaloo

There is a typical way to make dry aaloo sabzi as zeera aaloo, but that requires boiled aaloo. So here is one recipe that is a dish for dry potato which can go as a side dish with almost any gravy and is really quick to prepare. Next time you have guests at your place you can add this to the menu and prepare in just no time…

Preparation Time:- 5 mins |  Cooking Time:– 10-15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2-3 medium sized Potato (Aaloo)
  • Salt to taste
  • 1 tea spoon Cumin Seeds (Zeera)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 3 tea spoon Coriander Powder (Dhaniya powder)
  • 2 tea spoon Garam Masala
  • 1 tea spoon Dry Mango Powder (Amchur powder)
  • 3 tea spoon Mustard Oil (Sarson ka tel)

PREPARATION:

Peel and chop the potatoes length wise as for french fries.

Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.

Now add the coriander powder to the oil and let it cook for 1/2 minute. Add the other masala’s and then add the potatoes to it immediately.

Mix properly so that the masala’s cover the potatoes properly.

Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.

SERVING:
  • Sprinkle some chaat masala before serving.
  • Serve hot along side of any gravy. (Goes really well with Kadhi Chawal)

Tasty Cooking..!!