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. 

Kumro Shaag / Shaak Chingri Chorchori (Pumpkin Leaves cooked with Mixed Veggies & Prawns - Bong Style)

 

          This is a traditional Bengali style curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some prawns are added to make this simple and delicious recipe. It is cooked in mustard oil for an authentic touch.

          I added some ghee to the end product to enhance the flavor. For a vegetarian version, substitute the prawns with mangoidi (dried lentil dumplings). This yummy side dish is best enjoyed with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

• 3-4 cups pumpkin leaves & tender twigs washed, drained & chopped
• A cup each of mixed veggies (pumpkin, French beans, cauliflower, radish, eggplant, parwal), chopped lengthwise
• 3 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)
• 2 green chilies, slit
• 10-12 prawns, deveined & cleaned
• 1 tsp. ginger, grated
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. wheat / plain / gram flour mixed with 1/4 cup water to make a slurry
• 1 tsp. ghee

          Heat 1 tbsp. oil in a pan / kadai and sauté the prawns till it changes colour. Drain and keep aside. 

          Heat remaining oil and temper with panch phoron, bay leaves and dry red chilies. Sauté for a few seconds. 

          Then add the French Beans, Parwal (Pointed Gourd), cauliflower, radish and turmeric powder. Sauté for 2-3 minutes. 

          Now add the pumpkin, eggplant, green chilies and grated ginger. Mix everything well and stir fry for 2-3 minutes. 

          Then add salt, coriander powder and cumin powder. Give it a stir and add the chopped greens along with the twigs. Combine everything well and cook, covered on a low flame. Sprinkle some water and keep stirring at intervals. 

          When almost done, add the fried prawns and the slurry. Stir fry for a minute more and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve as a side dish with hot steamed rice or chapattis. 

                                 Choose the tender leaves and twigs for this recipe.

                      Heat 1 tbsp. oil & sauté the prawns till it changes colour. keep aside. 

 

                        Heat remaining oil & temper with panch phoron, bay leaves & dry red 

                        chilies. Sauté for a few seconds. 

                         Add French Breans, Parwal, cauliflower, radish & turmeric powder. 

                         Sauté for 2-3 minutes. 

                     Add the pumpkin, eggplant, green chilies & grated ginger. Mix well and

                     stir fry for 2-3 minutes. 

                           Then add salt, coriander powder & cumin powder. Give it a stir.

                     Add the chopped greens & the twigs. Mix well & cook, covered on a low 

                      flame. Sprinkle some water and keep stirring at intervals. 

     

                                  When almost done, add the fried prawns....

                                  and the slurry. Stir fry for a minute more....

                           and add the ghee. Give it a toss & keep it covered for 2-3 minutes. 

                                  Serve as a side dish with hot steamed rice or chapattis. 

Phoolkophir Paturi (Cauliflower Dum - Bengali Fusion Style)

          Paturi is a traditional Bengali recipe where generally the fish is coated in mustard paste and then steamed. It is cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with my favorite veggie - Cauliflower.

          It is a very simple, easy and an equally yummy dish. As banana leaf was not available, I cooked the cauliflower, mixed with all the mentioned ingredients in a dum style. It is absolutely a fuss-free recipe. This side dish can be relished with plain steamed rice, pulao or chapattis. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. cumin powder
• 1-2 tbsp. + 1 tsp. mustard oil
• 1-2 tbsp. kasundi / mustard sauce
• handful of coriander leaves, chopped (leave some to garnish)

          In a pan, mix together all the above mentioned ingredients. Cover and cook on a medium flame till it is done. Sprinkle some water at intervals. 

          When the veggies are soft, switch off the flame. Add the remaining coriander leaves and mustard oil. Serve as a side dish with either rice or chapattis.

                      In a pan, mix all the ingredients. Cover & cook on a med flame till done. 
                      Sprinkle some water at intervals. 

                      When veggies are soft, switch off flame. Add remaining coriander leaves
                      & mustard oil. 

                                  Serve as a side dish with either rice or chapattis.