Showing posts with label aloo recipe. Show all posts
Showing posts with label aloo recipe. Show all posts

Aloo Palak Sabzi / Potato & Spinach Curry



  • 3 cups chopped spinach
  • 2 Potatoes boiled 
  • 2  onions chopped fine
  • 1 tomato Chopped
  • 2 Green Chilies
  • Cumin seeds
  • 1 tsp. clove powder
  • 1 tsp cardamom powder
  • 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
  • 1 tsp. red chili powder
  • 1/4 tsp. turmeric powder
  • 2 garlic Flakes - chopped
  • 1" piece ginger grated
  • 1 tsp. lemon juice
  • 1/2 tsp. wheat or other flour
  • Pinch of asafoetida/Hing
  • 1 tbsp. butter or Oil
  • salt to taste

Time Required: 45 Minutes



  1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  2. Cover and boil over a high flame for 2 minutes. To cool quickly,  hold under running water in a colander.
  3. Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
  4. Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
  5. Heat the pan with 2 tsp ghee add the cumin seeds.
  6. Add the ginger, onions and fry till very tender.
  7. Add the tomato and further fry for two minutes.
  8. Add all the dry masalas and fry till ghee/butter separates.
  9. Add spinach and potatoes.
  10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  11. Just before serving, heat butter in a tiny saucepan and add the asafoetida/hing and pour over the vegetable and mix gently. 

Serving: Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
[Continue reading...]

Dum Aloo / Baby Potato Curry



  • Baby Potato/ Aloo (small) -   10 to 12 nos.
  • Garlic - 4 flakesa
  • Ginger - 1" piece
  • Onion - 1 Nos.
  • Tomato - 1 nos
  • Curd - 1/2 cup
  • Oil

For Seasoning:
  • Cumin Seeds - 1 tsp
  • Mustard Seeds - 1 tsp

For Gravy:
  • Green chili- 3 to 4 nos
  • Coriander Seeds -1 tsp
  • Coconut Grated - 1 tbsp
  • Khus Khus / Couscous - 2 tsp 
  • Cashew Nut - 4 to 5 nos

Masala Powder:
  • Turmeric Powder - 1 tsp
  • Red chili Powder - 1 tsp
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Salt to taste 


1. Boil the baby potatoes peel them and pierce them with a fork in a multiple places and fry them in 1 tbsp of oil and drain the potatoes in paper towel to remove the excess oil.

2. In the remaining oil, add ginger and garlic paste saute for 1 minute then add onion and fry for another 2 minutes and add mustard and cumin seeds
3. Add the gravy paste and 2 cup of water and cook them for 1 or 2 minutes and then add potatoes, and all masala powders
4. Beat the yogurt/curd and blend into the smooth mixture and add it on top
5. Mix gently, cover and cook for about 10 minutes in low heat
6. Garnish with coriander leaves and serve with hot paratha, Roti or Chapati. (Indian flat bread)
[Continue reading...]

Baby Potato Sabzi


  • 10-12 Baby Potatoes 
  • 1 medium sized Onion - finely chopped 
  • 1 medium sized Tomato – finely chopped 
  • 3 -4 Garlic flakes– finely chopped or 1 tsp Garlic paste 
  • 1 tsp Jeera/Cumin seeds 
  • 1 tsp Rai/Mustard Seeds 
  • 1 tsp Haldi/ Turmeric powder 
  • Sabji Masala / Garam Masala (Mixture of many Indian spices - Available in Indian store)
  • 1tsp Sugar 
  • Finely chopped Fresh Coriander leaves 
  • Oil for cooking 
  • Salt to taste 

Time Required: 20 mins


1) Wash the potatoes and then prick them using a fork.
2) Now pressure cook the potatoes for about 10-15 minutes, or until tender. Don’t overcook potatoes.
3) To pressure cook the potatoes, fill the cooker with water then place the potatoes in the cooker container.
4) Heat oil in a pan. Add mustard seeds and cumin seeds, allow them to splutter, then add turmeric powder.
5) Now add finely chopped onions, once onion turn golden brown add finely chopped tomatoes.
6) Fry till oil starts separating. Then add garam masala powder or sabzi masala. Fry for 1 more minute then add the steamed baby potatoes.
7) Stir well, Cover for 3 minutes, and then add some water.
8) Cook for 5 more minutes and its ready to be served.
9) Garnish with finely chopped coriander leaves.
[Continue reading...]

Potato Curry in Curd Gravy



  • 3 medium. potatoes boiled and peeled 
  • 1 cup curd or yogurt whisked
  • 1 tsp. red chili powder 
  • 1 tsp. salt 
  • 1/2 tsp. dhania/Coriander Seeds powder 
  • 1/4 tsp. Haldi/ turmeric powder 
  • 1/4 tsp. garam masala - (Mixture of many Indian spices - Available in Indian store)
  • 2 pinches Hing/ Asafoetida 
  • 1 stalk curry leaves 
  • 1 tbsp. Fresh coriander leaves/Cilantro chopped 
  • 1 1/4 cup water 
  • 1/2 tsp. each ginger, garlic grated 
  • 2 green chilies slit 
  • 1 tsp. each cumin, mustard seeds 
  • 1/4 tsp. wheat flour 
  • 1 tbsp. oil

Time Required:30 minutes.


1) Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep aside. 

2) Mix all the dry masala in 1/4 cup water. 
3) Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, green chili and curry leaves.
4) Add the masala mixture and fry for 2 minutes. 
5) Add whisked curd and fry for 3 minutes or till the curd loses its whiteness. Stir continuously 
6) Add the remaining water and all the potato and flour. Stir well. 
7) Boil and simmer for 10 minutes or till gravy thickens 
8) Garnish with chopped coriander leaves. 

Serve hot with thin wheat chappati and rice.

[Continue reading...]

Palak Paneer / Spinach and Cottage Cheese Curry


  • 1 bunch Palak leaves Washed
  • 100 gms Paneer / Cottage Cheese
  • 2 Onions -chopped
  • 2 small Tomatoes - chopped
  • 2-3 Black Pepper 
  • 1 tsp Jeera / Cumin Seeds 
  • 1 tsp Saunf / Fennel seeds
  • 1 tsp Dhania / Coriander seeds Powder
  • 2 Cloves
  • 5-6 Garlic flakes
  • 1' Ginger grated
  • Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
  • Haldi/Turmeric powder - 1/2 tsp
  • Oil / Butter
  • Salt to taste

Time Required: 25-30 mins


Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

[Continue reading...]
Related Posts Plugin for WordPress, Blogger...
Copyright © . Desi Mejwani - Posts · Comments
Theme Template Powered by Blogger