Potato Curry (Aloo Ki Sabzi)

 

            Potatoes in particular is an universal favorite veggie. So is potato curry in any form - dry or with gravy. This recipe is a very common Indian side dish that is prepared in almost every household. Each family or region has it's own recipe. Sometimes, It is made with a combination of other veggies. In whatever way it is prepared, it simply tastes awesome. We of course do not get tired of having it any time of the day. It is considered to be a hit with young and old alike.

           Today I bring to you my version of a simple potato curry that is a perfect side dish with steamed, rice or any Indian bread like parathas, poori, pakwan, chapatis. They also can be relished with dosa, appam and idiyappam too. 

          Instead of tomatoes, I added some amchur powder for a bit of a tang. I also made use of curry leaves. In that case, one can also use a tsp. of sambar powder to enhance the flavour. You can omit it if you wish. So check out the step by step pictorial recipe to prepare this great comfort food. 

• 2-3 potatoes, boiled & cubed
• 3 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder
• 1/2tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. amchur powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          In a small bowl, mix together the ginger-garlic paste and all the dry spices (except salt) along with 1/4 cup water. Keep aside for later use. 

          Heat 1 tbsp. oil in a pan / kadai and sauté the boiled & cubed potatoes till light brown. Keep aside. 

          Heat remaining oil and temper with dry red chilies, mustard seeds and cumin seeds. Sauté till it stops spluttering.

          Now add the onion and curry leaves. Stir fry till light brown. Then add the spice paste and sauté till the oil separates. 

          Add the sautéed potatoes and salt. Mix everything well so that the potatoes are well coated with the masala. 

          Add 1 cup water and simmer, covered for 4-5 minutes or till the gravy comes to a perfect consistency. (Keep some gravy as it will thicken once it cools down).

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with steamed rice, jeera rice or any type of Indian bread for a great comfort meal. 

                                 Boiled & cubed potatoes. 

                       In a small bowl, mix ginger-garlic paste & all the dry spices (except salt) 

                       along with 1/4 cup water. Keep aside for later use. 

                    Heat 1 tbsp. oil & sauté the boiled potatoes till light brown. Keep aside. 

                      Heat remaining oil & temper with dry red chilies, mustard seeds and

                      cumin seeds. Sauté till it stops spluttering.

                                Now add the onion and curry leaves. Stir fry till light brown. 

                                 Then add the spice paste and sauté till the oil separates. 

                           Add the sautéed potatoes & salt. Mix well so that the potatoes are 

                           well coated with the masala. 

                       Add 1 cup water & simmer, covered for 4-5 minutes or till the gravy 

                       comes to a perfect consistency.

                                 When done, garnish with chopped coriander leaves.

                       Serve with steamed rice, jeera rice or any type of Indian bread for a

                       great comfort meal. 

Raw Banana Curry

 

              Turn this humble veggie into an absolutely delicious and appetizing curry. I kept it semi dry to be had with rice or any Indian bread. The addition of ghee to the end product gives a nice distinct flavor to the preparation. I added tomatoes to this dish, but you can add some lime juice for more tangy flavor. Very few basic ingredients are required to dish out this recipe. It is a simple side dish that has a tempering of mustard seeds and cumin seeds. So check out the step by step pictorial recipe to prepare this amazing dish.

• 2-3 raw banana
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Peel the raw bananas and the chop them. Immerse in water till cooking time to avoid discoloration. 

          Heat 1 tbsp. oil in a pan and stir fry the chopped banana along with a pinch of salt and turmeric powder till light brown. Keep aside.

          In a small bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside. 

          Heat remaining oil and temper with mustard seeds and cumin seeds. Sauté for a few  seconds. 

          Add the onion and curry leaves. Stir fry till it turns translucent. Now add the spice paste and sauté till the oil separates.

          Add the chopped tomatoes and cook till it is mashed. Then add the sautéed bananas and salt to taste. Mix well so that it is well coated with the masala.

          Now add 1 cup water and cook, covered till the gravy is slightly thick to a desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Cover and give it a standing time for 5 minutes. Serve hot with steamed rice or chapattis. 

                     Peel the raw bananas & the chop them. Immerse in water till cooking

                     time to avoid discoloration. 

                       Heat 1 tbsp. oil & stir fry the chopped banana along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

                      In a small bowl, mix together ginger-garlic paste & all the dry spices

                      (except salt) with 1/4 cup water and keep aside. 

                           Heat remaining oil & temper with mustard seeds & cumin seeds. 

                           Sauté for a few  seconds. 

                               Add the onion & curry leaves. Stir fry till it turns translucent. 

                                 Now add the spice paste and sauté till the oil separates.

                                  Add the chopped tomatoes & cook till it is mashed. 

                          Add the sautéed bananas & salt to taste. Mix well so that it is well 

                          coated with the masala.

                             Add 1 cup water & cook, covered till the gravy is slightly thick

                             to a desired consistency. 

                                 When done, switch off the flame. Add the ghee and .....

                             coriander leaves. Cover & give it a standing time for 5 minutes.

                                 Serve hot with steamed rice or chapattis. 

Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.

Lauki (Bottle Gourd) Kofta Curry

          This is a very delicious kofta curry made of grated Lauki or Bottle Gourd in a onion-tomato-yoghurt based gravy. As this vegetable is not too popular with many, this particular dish, when served, will be a sure hit. This restaurant style dish is a great party recipe apt for special occasions. 

          The gravy is very smooth and creamy with melt-in-the-mouth koftas dunked in it. To make it more rich, cashew nut paste can be added to the gravy. It is best relished with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapatti. So check out the step by step pictorial recipe to prepare my version of this curry.

Kofta - 

• 1 & 1/2 cup lauki / Bottle gourd, grated
• 1/2 cup besan / gram flour
• 2 tbsp, fresh grated coconut
• salt to taste
• 1-2 green chilies, chopped
• 1 tsp. ginger, chopped
• 2 tbsp. coriander leaves & roots, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• pinch of soda
• 1/2 tsp. carom seeds / ajwain
• 1-2 tbsp. oil to grease the paniyaram chatti

Gravy - 

• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt, well beaten
• 1 tbsp. kasuri methi, crushed
• 1-2 cups water
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. beaten yoghurt to garnish (opt)

          kofta -  Add 1/2 tsp. salt to the grated bottle gourd and keep aside for 5-10 minutes. Then squeeze out all the juice and combine with all the mentioned ingredients (except oil) to make a dough. Add the juice only if required.

           Make equal sized balls out of the dough and keep aside. Heat oil in a paniyaram chatti and fry them, few at a time, on both sides till well browned. Drain and keep aside.

          Gravy - Grind together onion, ginger, garlic and tomatoes to a smooth paste. Heat oil in a pan and temper with cinnamon, cardamom, cloves, cumin seeds and asafoetida. 

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and give it a stir.

          Add the beaten yoghurt and kasuri methi. Sauté further till well blended. Add the leftover juice and water (according to the consistency desired) and bring it to a boil.

          Now drop in the koftas and simmer, covered, for 4-5 minutes or till the gravy is reduced to the desired consistency.

          When done, switch off the flame and add the chopped coriander leaves. Drizzle some beaten yoghurt and serve with any form of rice or Indian bread. 

                  Add 1/2 tsp. salt to the grated bottle gourd & keep aside for 5-10 min. Then
                  squeeze out all the juice.

                   Mix with all the ingredients (except oil) to make a dough. Add the juice only
                   if required.

                   The prepared dough.

                   Make equal sized balls out of the dough & fry them in a paniyaram chatti.

                  Fry them on both sides till well browned. Drain and keep aside.

                  Heat oil. Temper with cinnamon, cardamom, cloves, cumin seeds & asafoetida. 

                   Add the ground paste & saute till oil separates. 

                    Now add all the dry spices & give it a stir.

                   Add beaten yoghurt & kasuri methi. Sauté till well blended. 

                   Add the leftover juice & water (according to the consistency desired) &
                   bring it to a boil.

                   Drop the koftas & simmer, covered, for 4-5 minutes or till gravy is reduced
                   to the desired consistency.

                   When done, switch off the flame & add chopped coriander leaves. 

                  Drizzle some beaten yoghurt & serve with any form of rice or Indian bread.