Feeds:
Posts
Comments

Posts Tagged ‘Aloo Subzi’

Potato Fry (Aloo Subzi)

Potato Fry (Aloo Subzi)

Ingredients :

1-2 medium sized Potatoes
1 Onion, finely chopped
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tbsp Kashmiri Chili powder
2 tsp Red chili powder
pinch of asafoetida (Hing)
Salt to taste
2 tbsp Oil

Method :

Peel and dice the potato into small cubes. Keep the diced potatoes in water, so that they don’t turn brown.
Heat oil in a pan, add mustard seeds, when they splutter, add cumin seeds.
After the cumin seeds turn brown, add onions and saute till onion becomes transparent.
Add hing, turmeric powder, kashmiri chili powder, red chili powder, and mix well.
Add diced potatoes,salt and mix well. Add about one tbsp water and mix well.
Cover and cook on low flame, stirring occasionally, until the potatoes are cooked.
Serve hot with chapati, puris or parathas.

Advertisements

Read Full Post »

Batatyachi Bhaaji

Boiled Potato Subzi

Ingredients:

3 big Potatoes, boiled,peeled & diced
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4-5 Curry leaves
1 small piece ginger
2-3 cloves of garlic
pinch of asfoetida (Hing)
1/2 tsp Turmeric
3-4 Green Chillies
2 tbsp Oil
1 tsp Sugar
Salt to taste
Coriander to garnish

Method:

Coarsely grind cumin seeds, ginger, garlic and green chillies.
Heat the oil in a kadai. Add mustard seeds and as they crackle, add the ground mixture of green chillies, ginger, garlic and cumin seeds.
Add curry leaves and fry for a minute, then add asafoetida , turmeric powder, sugar and salt.
Add diced potatoes and toss gently until all the potatoes are coated well with oil. Do not add water in this recipe.
Cover for 5 minutes. Remove the lid and stir.
Garnish with coriander leaves and serve with chapati, puri, or just dal-rice.

Read Full Post »