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Posts Tagged ‘Aloo’

Aloo Capsisum

Aloo Capsicum Subzi

Ingredients:

2 potatoes, peeled and cubed
2 capsicum, deseeded and cubed
1 onion, finely chopped
4-5 green chilies chopped
3-4 curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
A pinch of hing (asafoetida)
1 tbspn freshly grated coconut
Salt to taste
Oil as required

Method:

Heat oil in a kadhai or a pan. Add mustard seeds, when they crackle, add curry leaves, onion, green chilies and saute till the onion turns pink.
Add hing and turmeric powder. Mix and add potatoes, capsicum and salt. Fry on a high flame for 1-2 minutes. Add about 1 tbspn water and mix thoroughly.
Cover and cook on low flame till potatoes are tender and all the moisture evaporates. Stir in between.
Turn off the heat and add grated coconut. Mix well. Serve hot with chapatis, puris or parthas.

Variation: You may also add a chopped tomato, 1 tsp red chili powder, 1 tsp coriander powder before adding capsicum and potatoes. Finish this by adding 1 tbspn ground peanut powder instead of the coconut.

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Aloo Gobi

Aloo Gobi

Ingredients :

Large cauliflower, cut into large florets
3-4 potatoes, peeled, cut into cubes
1 tsp Fennel seeds
1 tsp Cumin seeds
1-2 tsp Red chilli powder
1/2 tsp Turmeric
1-2 Tomatoes chopped
Corainder leaves, finely chopped
Salt to taste
Ground Masala : Dry roast 2 Bay Leaves, 1/2 tsp Black Pepper corns, 1 tsp Fennel seeds, 1 tsp Cumin seeds and grind to fine powder.

Method :

Heat oil in a non stick pan, add cumin seeds, fennel seeds, tomatoes, 2 tsp ground masala, chilli powder, turmeric and saute for a minute.
Add potatoes and salt, stir until well coated in spices. Add enough water to ensure that the mixture does not stick to the pan.
Cover and cook on medium heat till the potatoes are half done.
Then add the cauliflower florets and stir. Add water if neccessary. Again cover and simmer till everything is tender.
After, the veggies are done, if there is too much water, turn the heat on high and stir, till the water gets absorbed.
Sprinkle chopped coriander leaves and serve hot with Breads or Rotis

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