Aloo Mutter (Potatoes and Peas)

Potatoes and peas, can't be any perfect for your chapathis and rotis. The curry is absolutely spiced up and a slight tanginess from the amchur powder makes you say 'mmm'. You can also add par boiled cauliflower and paneer to the curry. There is nothing more to say except 'you're gonna love it just like i did'. And here goes the recipe,
Ingredients:

3 medium Potatoes

1/4 cup Green Peas (frozen, thawed)

2 medium Red Onion (finely chopped)

3 small Tomatoes (finely chopped)

2 Green Chilli (chopped)

1tsp Ginger (minced)

1 1/2tsp Garlic (minced)

5-6 Curry leaves

2tsp Coriander powder

1/2tsp Chilli powder

1/2tsp Garam masala powder

1/4tsp Amchur powder

1/4tsp Turmeric powder

1 pinch Asafoetida

1/2tsp Cumin seeds

1.5-2 cups Water

Salt

2tbsp Oil

1tbsp Cilantro (chopped), for garnishing

 How to:

• Par-boil the potatoes, peel the skin and chop'em into bite size pieces. Keep aside.
• Heat oil in a skillet, add cumin seeds, asafoetida and turmeric powder.

• Add onions followed by curry leaves and green chilies. Saute for 3-4 mins.

• Then add ginger and garlic and cook until raw smell disappears.

• Add the tomatoes and cook with lid closed until it is completely mashed up.

• Now add the masala powders along with salt and cook for couple of mins.

• Add the par boiled potatoes, pour water and cook with lid closed until they are tender.

• Now add the peas, check salt and cook few more mins until desired consistency is reached.

• Switch off and garnish with cilantro.

• Serve hot with chapathi or naan.

Aloo Methi Curry

Dried fenugreek leaves are not a frequent ingredient used in my kitchen. But every now and then i see many recipes with methi from my blogger friends. This time, with methi in my hand, i searched for a perfect side dish for my rotis and voila! landed here. At first i wasn't sure about the recipe which calls to use a lot of dried leaves(because of the bitterness), but after cooking, it had no bitter taste and thanks to her recipe, we both loved the curry.  I am sure you will love too, check out the recipe,

Ingredients:

4 medium Red Potatoes (boiled and mashed/cubed)

1/2 big Yellow Onion

2 Roma Tomatoes

2 small Green Chilli

1/2 cup dried Kasoori Methi (fenugreek leaves)

1/4tsp Turmeric powder

1tsp Chilli powder

1tbsp Coriander powder

3/4tsp Cumin seeds

1/4tsp minced Ginger (optional)

1tbsp Oil

Salt

How to:

• Soak the dried methi with enough water for 5 mins, drain'em and keep it aside.

• Heat oil in a skillet, add cumin seeds, followed by onions, ginger and green chilli.

• Saute until tender and add the tomatoes, followed by dried methi and saute for 3-4 mins.

• Now add the turmeric powder, chilli powder and coriander powder along with salt, mix well and pour 1/2 cup of water.

• Let cook for a min or two, then add the mashed/cubed potato mix well and continue cooking.

• Then pour 2 cups of water, check salt for taste and cook until right consistency. (The original recipe was done with the last step, but i wanted a gravy like thickness for my rotis.)

• Finally, switch off and sprinkle chopped cilantro.

Serve hot with chapathi or poori.

Aloo Paratha (Stuffed Indian Flat Bread)

For dough:

Ingredients:

2 cups Wheat flour

3/4 cup Water

2tsp Oil

1/4tsp Salt

How to:

• In a large bowl, mix in the flour and salt together, then add 1tsp oil, mix well, then pour the water and start kneading the dough with your hands. 

• Add the remaining oil over the dough and knead for couple of mins. (The resulting dough should not be neither sticky nor very hard.)

• Wrap the bowl and let the dough rest for 15-20 mins.

For stuffing:

Ingredients:

1 medium Potato (boiled)

2 green Chilli (finely minced)

1/2 Yellow onion (finely chopped)

2tsp Cilantro (chopped)

1 1/2tsp Ginger-Garlic paste

1/4tsp Chilli powder

1/2tsp Cumin powder

1/2tsp Chaat masala powder

1 1/2tsp Oil

Salt

How to:

• Grate or mash the boiled potato and keep it aside.

• Heat oil in a pan, add ginger-garlic paste and saute until raw smell disappears.

• Then add onions and green chilli along with salt and saute until onions are slightly brown.

• Add chilli powder, cumin powder and chaat masala powder, saute for a min, then add cilantro and cook for another min.

• Reduce the flame, add the mashed potato, mix well with the masala and cook for a min.

• Switch off, transfer the masala to a plate and let it cool.

How to roll:

• Divide the dough into equal pieces, roll each of'em in between your palms and make lemon-size balls out of it.
• Place the dough on a flat, flour-dusted surface and start flattening the dough around the edges.(Make sure its thick at the center and thin at the edges.)

• Now place 2tsp of  the filling at the center and start grabbing the sides, bringing it together, seal it and twist the excess dough off.

• Now, carefully flatten the masala filled dough with a rolling pin. Also make sure its rolled evenly.

• Remove the excess flour, place it on a hot griddle and cook for a couple of mins.

• Flip it, apply ghee or butter and cook until it browns evenly on both the sides. 

Transfer it to a plate and serve hot with any curry.

Aloo Gobi (dry)

Ingredients:

1 Cauliflower (small)

1 1/2 Potatoes 

1 piece Ginger (1")

3 green chilli (slit)

5-6 Curry leaves (optional)

2tsp Coriander powder

1 1/2tsp Chilli powder

1/4tsp Turmeric powder

1/2tsp Amchur powder

1/2tsp Cumin seeds

2 green Cardamom (small)

1 Bay leaf

1 cup Water

Salt

Oil

How to:

• Wash the florets and half cook'em in water along with salt for 4-5 mins and keep aside.

• Wash, half-cook and cube the potatoes and keep it aside.
• In a bowl mix together the coriander powder, chilli powder and turmeric powder along with 3/4 cup of water and keep aside.

• In a skillet, heat oil, add cumin seeds, cardamom and bay leaf.

• Then add minced ginger and green chilli and saute for a min.

• Now pour the masala powder-water mix and cook for couple of mins.

• Add the cauliflower florets, potatoes, mix well and cook with lid closed.

• Cook for 8-10 mins in a medium flame along with required salt, stirring every 3 mins to avoid burning at the bottom. (Pour the remaining water if the potatoes starts sticking.)

• Add the amchur powder, mix well and cook for another couple mins.

• Now reduce the flame, add curry leaves and cook until the water is all evaporated. (Check salt for taste.)

• Finally switch off and garnish with cilantro.

Serve hot with any Indian bread.

This dish goes to the event, Dish Name Starts With: A - for the August Month, hosted by Akila