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.

Neem Aloo Bhaja (Potato & Neem Leaves Fry - Bengali Style)

 

           Neem Aloo Bhaja is a Bengali delicacy where tender neem leaves are stir fried along with potatoes and had with hot steamed rice and ghee. It is believed, any bitter preparation had at the beginning of any meal cleanses the system. The tender leaves are generally used as they are less bitter. This dish can also be prepared with eggplants. So check out the step by step pictorial recipe to prepare it.

• handful of tender neem leaves, washed & drained
• 1 medium potato, cubed
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 1 dry red chili, broken
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. ghee 

          Heat 1 tsp. oil in a pan and fry the neem leaves till dry and crisp. Drain and keep aside. Heat remaining oil and temper with the dry red chili and kalonji. Sauté for a few seconds.

          Add the potatoes, salt and turmeric powder. Fry till it turns soft and well browned. Add the fried neem leaves and mix well. 

          Switch off the flame. Serve on a bed of hot steamed rice and some ghee.

                            Heat 1 tsp. oil & fry the neem leaves till dry & crisp. Keep aside.

                     Heat remaining oil & temper with the dry red chili & kalonji. Sauté for 

                     a few seconds.

                     Add potatoes, salt & turmeric powder. Fry till it turns soft & well browned. 

                                  Add the fried neem leaves and mix well. 

Serve on a bed of hot steamed rice and some ghee.

Aloo Gobi Palda (Potato-Cauliflower in Yoghurt Sauce - Himachal / Pahari Style)

          This particular dish comes from the Chamba region of Himachal Pradesh. It is extremely easy and a simple recipe where potatoes and cauliflower are cooked in a yoghurt and rice flour based gravy. In simple term it is their form of kadhi in a thicker avatar. 

          It has a mild flavor, coming from the use of cardamom powder in particular and mustard oil. It can be made both in the dry form or gravy form, which can either be relished as a side dish with steamed rice or chapattis.

• 1 medium size cauliflower, cut into florets 
• 1-2 potatoes, cubed
• 2 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds 
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, beaten
• 1 tbsp. rice flour
• 1/4 tsp. cardamom powder
• 1 tbsp. coriander leaves, chopped

            Mix together yoghurt, rice flour and cardamom powder. Keep aside. 

            Heat oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

            Add the onion, ginger and garlic and sauté till light brown. 

            Now add the cauliflower, potatoes, salt, turmeric powder and green chilies. Mix everything well and cook, covered, on a medium flame till they turn soft.

           Sprinkle water and continue to stir at intervals till done. Now add the yoghurt mix and simmer further till it thickens. 

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread.

Batter Fried Stuffed Potato

          POTATO -  Who doesn't love this most favored veggie? It is used in numerous ways. So today let me share stuffed potato that is an excellent appetizer in any in-house party. These are deep fried, but you can always shallow fry them according to your preference. 

          Relish them with any chutney of your choice or as a tea-time snack. You may also slice them and serve on a bed of chutney or makhni gravy to be enjoyed with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1-2 potatoes, peeled and cut into half
• 1-2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 " ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. garam masala powder

Batter - 

• 1/2 cup besan (gram flour)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• oil to deep fry

          Boil the potatoes till they are slightly soft (al dente). Scoop out from the centre of the potatoes and keep it aside. 

          Make a batter with the besan, salt, turmeric powder, red chili powder and required quantity of water. Keep aside.

          To prepare the filling, heat oil and temper with cumin seeds. Sauté for a few seconds. Add the onion, ginger, garlic and green chilies.

          Fry till they turn slightly brown in color. Now add the scooped potato and all the dry spices. Mix well and sauté for 1-2 minutes. Switch off the flame and keep aside to cool down.

          Fill the potatoes with little of the prepared stuffing. Dip in the batter to coat well. Heat oil and gently slide the stuffed potatoes in it.

          Fry on a medium flame till golden in color on all sides. Drain on a kitchen towel and serve them as a tea time snack or as appetizers with some chutney. 

          You may also make kofta curry out of it to be relished with any form or rice or Indian bread. 

                  Boil potatoes al dente. Scoop out from the centre of the potatoes & keep aside. 

                  Stuffing -  Heat oil & temper with cumin seeds. Sauté few sec. Add onion,
                  ginger, garlic & green chilies. Fry till light brown. Add scooped potato & 
                  all dry spices. Mix well & sauté for 1-2 minutes. 

                                  Switch off the flame & keep aside to cool down.

                       Make a batter with besan, salt, turmeric powder, red chili powder & 
                       required quantity of water. Keep aside.

                                 Fill potatoes with some stuffing.

                    Dip in batter to coat well. Heat oil & gently slide stuffed potatoes in it. 
                    Fry on med. flame till golden in colour. Drain on a kitchen towel.

                                 Serve as tea time snack / appetizers with some chutney. 

                    You can also slice them & serve on a bed of chutney / makhni gravy to be
                    enjoyed with any form of rice or Indian bread. 

Peanut Mutton Curry

          This is an absolutely simple and an easy no-fuss Mutton Curry with some peanuts and few kaffir lime leaves added to it for a nutty and a lemony flavour. I also added potatoes and a few yellow chili peppers that I found at a grocery store here. 

          You just need to marinate the mutton overnight and simmer before you pressure cook. It is that simple. This delicious dish can be relished with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam too.

• 500 gms. mutton with bones, curry cut
• 1 onion, 
• 1" ginger
• 4-5 garlic cloves
• 1 tomato, 
• 2-3 tbsp. roasted peanuts
• 3-4 whole yellow chili pepper (opt)
• 1-2 potatoes, cut into halves
• 1/2 cup yoghurt
• salt to taste
• 1-2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 3-4 tbsp. oil

          Grind together onion, ginger, garlic, tomato and peanuts along with some water into a smooth paste.

          Marinate the mutton with the ground paste, yoghurt and all the dry spices overnight. Heat oil in a pan and add the marinated mutton. Cover and simmer on a medium flame till dry.

          Add 1 cup water, potatoes and the yellow chili peppers. Pressure cook for 20 minutes on a low flame after the first whistle. Switch off the flame and allow it to cool down before opening the lid. 

         Serve with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapati. You may try having with dosa, appam or idiyappam.