Jeera Aloo (Potatoes Tempered with Cumin seeds - North Indian Style)

 

           Potatoes, no doubt are an universal favorite. There are numerous recipes prepared with this awesome veggie. So this yummy Jeera Aloo recipe needs no mention. It is very commonly made in most North Indian homes and is very much served in all dhabas.

          This simple and hearty potato curry flavored with cumin seeds and few other dry spices can very much be relished with phulkas, pooris, parathas and with a smearing of ghee or butter. 

          You may also serve it as a side dish with steamed rice. They can also be packed, rolled up in parathas for a quick lunch or lunch-box meal. So check out the step by step pictorial recipe to prepare this very popular recipe.

• 2 large potatoes, boiled & cut into small cubes
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 green chilies, chopped
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder
• 1 tsp. chaat masala / 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

            Heat oil in a pan and temper with cumin seeds. After it stops crackling, add the green chilies, ginger and asafoetida. Sauté for a few seconds.

          Add roasted cumin powder, roasted coriander powder, turmeric powder and red chili powder. Sprinkle some water and sauté for a few seconds.

         Now add the boiled potatoes and salt. Sauté for 2-3 minutes or till it is well coated with all the spices.

         Add the chaat masala and give it a toss. Stir fry further for a minute more. Switch off the flame and garnish with coriander leaves.

         Serve as a side dish with steamed rice, chapatti, paratha or poori for a nice comfort meal.

                 Potatoes boiled & cubed.

             Heat oil in a pan and temper with cumin seeds. 

      After it stops crackling, add green chilies, ginger and asafoetida. 

      Sauté for a few seconds.

        Add roasted cumin powder, roasted coriander powder, turmeric powder 

        & red chili powder. Sprinkle some water & sauté for a few seconds.

                Now add the boiled potatoes and salt.

        Sauté for 2-3 minutes or till it is well coated with all the spices.

      Add the chaat masala & give it a toss. Sauté for a minute more. 

             Switch off the flame & garnish with coriander leaves.

               Serve with steamed rice, chapatti, paratha or poori.

Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry - Bong Style)

 

          This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished ad a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours. 

• 1 potato, cubed
• 1 small Lau (bottle gourd), cubed, slightly steamed
• 3 tbsp. oil
• 2 bay leaves
• 1 whole red chili
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 2 green chilies, slit
• 1 tsp. ghee 
• coriander leaves to garnish

          Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. 

           Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
         

          Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.

           Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft. 

           When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha. 

Aloo Posto (Potatoes in Poppy Seeds Gravy - Bong style)

 

          ALOO POSTO is a traditional Bengali recipe, where cubed potatoes are cooked in a poppy seeds gravy. No meal is complete without this simple, yet delectable dish. This is my version of this all time popular and favorite curry. It is cooked in mustard oil to get that authentic touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this regional Bong delicacy.

• 2-3 med. size Potatoes, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1/2 tsp. nigella seeds
• 1/3 cup cashew nut / poppy seeds 
• 1 tsp. salt or to taste
• 1/2 tsp. sugar 
• 2-3 green chilies, slit
• 1 tsp. coriander leaves (opt)

          Soak the cashew nuts in lukewarm water for 15-20 minutes and then grind along with 1/4 cup water into a smooth paste. Keep aside.

          Heat oil in a pan and temper with one dry red chili and nigella seeds. Sauté for a few seconds.   

         Add the potatoes and sauté for 4-5 minutes on a medium flame.

         Now add the cashew paste, salt to taste and sugar. Mix everything well.

         Add 1 cup of water and the slit green chilies. Bring it to a boil and simmer, covered on low flame till the potatoes are tender and the gravy is thick. 

         When done, drizzle 1 tsp. raw mustard oil and garnish with coriander leaves. Cover and set aside for 4-5 minutes. 

         Serve with either rice, chapattis, paratha or luchi (poori).





Note - I had to make use of cashew paste instead of poppy seeds as the latter is unavailable at my place of residence.

Heat oil in a pan & temper with one dry red chili & nigella seeds. Sauté for a few seconds. 

      Add the potatoes and sauté for 4-5 minutes on  a medium flame. 

Add the cashew paste, salt to taste & sugar. Mix everything well.

Add 1 cup of water & the slit green chilies. Bring it to a boil & simmer, covered on low flame till the potatoes are tender & the gravy is thick. 

When done, drizzle 1 tsp. raw mustard oil & garnish with coriander leaves. Cover & set aside for 4-5 minutes. 

Serve with either rice, chapattis, paratha or luchi (poori).

Aloo Bhate (Mashed Potato - Bong Style)

 

             This is a best comfort food that any Bengali will vouch for. When time is a constraint, this quick and simple meal is very heavenly and satisfying. Traditionally, salt, onion, green chilies and mustard oil / ghee are added to the mashed potato. However, you can also add kasundi or toasted and crushed dry red chili as per your preference. So check out a step by step pictorial recipe to prepare this recipe.

            The name Aloo Bhate is derived from the fact that the aloo / potato is traditionally boiled along with the rice (Bhaat). It goes well with hot steamed rice or as a side dish with dal-chawal (lentil & rice). 

          For more variations, it can also be served as a spread on toasted bread or parathas. In the case of the latter, it can simply be rolled and had as a lunch box meal. Hence perfect for young and old alike.

• 2 potatoes, peeled, boiled & mashed
• 1 onion, chopped 
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped 
• salt to taste
• 2 tsp. mustard oil / 1 tbsp. ghee 

          In a bowl, combine all the above mentioned ingredients. Form into balls if desired and serve with a drizzle of extra raw mustard oil for an extra pungency. 

         Enjoy with hot steamed rice or as a side dish with rice and dal combo.

          For more variations, it can also be served as a spread on toasted bread or parathas. 

         In the case of the latter, it can simply be rolled and had as a snack, brunch, lunch box meal or as an after school meal.

                        Mix all the above mentioned ingredients. 

                       Form into balls if desired.

                        Serve with a drizzle of extra raw mustard oil for an extra pungency. 

                        Enjoy with hot steamed rice or as a side dish with rice and dal combo.

Batata Vada (Fried Potato Fritters - Mumbai Style)

 

          Batata Vada is a very popular snack all over Maharashtra. It is similar to Aloo Bonda in the South. This recipe calls for boiled and mashed potatoes, coated in chickpea batter and them deep fried. It is generally a street food, at times served in pav (bread) called Vada Pav. It can also be enjoyed as a tea time snack or as an appetizer with green chutney or tomato sauce. Tastes absolutely yummy. 

Stuffing - 

• 4-5 potatoes, boiled & mashed
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. coriander leaves, chopped
• oil to deep fry

Batter-

• 1 cup besan (chickpea flour)
• salt to taste
• 1 tbsp. hot oil
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/4 tsp. baking soda
• 1 tsp. kalonji (nigella seeds)
• water as required

          To make the batter, combine all the ingredients in a bowl and make a smooth batter with the help of some water. It should be of pouring consistency. Keep aside.

          For the filling, combine all the ingredients in a bowl, except oil. and knead into a dough. Make equal sized balls out of it.

          Heat oil. Dip each ball in the batter and deep fry them few at a time till golden brown on all sides. Drain on a paper tissue and serve with any chutney or sauce.

Aloo Phulkophir Dalna (Potato & Cauliflower Curry)

 

          This is a traditional Bong style Potato & Cauliflower curry which is my personal favorite. I like to enjoy it with luchi (poori) for a satisfying and comforting breakfast. It is a very common everyday preparation in most Bengali household and is generally had as a side dish with parathas or chapattis. 

          It also tastes awesome with khichdi. I have omitted onion and red chili powder as it makes the dish too heavy and spicy. Instead, added green chilies. Some fried prawns can be added instead of the dried lentil dumplings for a non-veg. version. 

• 1 med. cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas
• 2 green chilies, slit
• 6-7 vadi / mangodi / dried lentil dumplings
• 3-4 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tsp. ghee
• coriander leaves to garnish

           Heat 1 tbsp. oil and sauté the cauliflower till light brown. Keep aside. Add another tbsp. oil and fry the vadi till golden brown in colour. Keep aside.

          Heat remaining oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Then add the potatoes and sauté for a minute or two till they change colour.

          Now add the coriander-cumin powder, turmeric powder, tomato paste, ginger-garlic paste and garam masala powder mixed with little water. Sauté well till oil separates from the sides of the pan.

          Add the fried cauliflower, fried vadi, green peas, green chilies, salt and 1/2 cup water. Cover and cook on a low flame till the veggies are cooked. When done, add ghee and mix well. Serve, garnished with coriander leaves.

Aloo Matar Paneer (Potato-Green Peas-Cottage Cheese Curry)

          Aloo Matar Paneer needs no introduction. This Potato-Green Peas-Cottage Cheese curry is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. So this is my version of this yummy recipe. It is a perfect side dish to any form of rice or Indian bread. You can make it dry or with gravy depending on your personal preference. So check out an easy step by step pictorial recipe to prepare it.

• 100 gms. paneer cubes
• 1 potato, cubed
• 1 cup green peas (I used frozen peas)
• 2 tbsp. oil
• 2 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms 
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh cream 

         Heat oil in a pan and sauté the potatoes and the paneer cubes, separately till slightly brown in colour. Drain and keep aside. 

          Mix the ginger-garlic paste, tomato paste and all the dry spices with some water and keep aside for 10 minutes. 

          To the remaining oil add ghee and temper with the cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Add the spice paste and stir till the oil separates. Now time to add the beaten yoghurt and kasuri methi. Mix everything well and sauté for 2 minutes.

          Add the potatoes and combine well. Cover and simmer for 1-2 minutes. Add 3/4 cup water, fried paneer and the green peas. Cover and simmer for 4-5 minutes.

          When done, switch off the flame and garnish with coriander leaves. Drizzle the cream and serve with any form of rice or Indian bread.

                                Heat oil & sauté the potatoes and....

                     ..... paneer cubes, separately till slightly brown in colour. Keep aside. 

                    To the remaining oil add ghee & temper with cumin seeds, bay leaves, 
                    cinnamon, cardamoms & cloves. Sauté few seconds.

                                 Add onion & stir fry till light brown. 

                                 Add spice paste & stir till the oil separates.

                           Add beaten yoghurt & kasuri methi. Mix well & sauté for 2 min.

                               Add potatoes & mix well. Cover & simmer for 1-2 minutes. 

               Add 3/4 cup water, fried paneer & green peas. Cover & simmer for 4-5 min.

                          When done, switch off the flame & garnish with coriander leaves. 

                           Drizzle cream & serve with any form of rice or Indian bread.