Tag Archives: aloo

Aloo Palak Stir-Fry

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Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.

Potato and soya gravy / Aloo soya gravy

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Soya chunks are made from soy beans and they work well as meat substitutes. Aloo soya gravy is a low calorie recipe and a must for those who yearn for health and foods. Also it tastes like meat. If the curry rests for an hour or so, it will taste even better with all the flavors settling in. This gravy goes out well with rice and all Indian bread.

Aloo Soya gravy / Potato Soya gravy

Aloo Soya gravy / Potato Soya gravy

Ingredients:

  • Aloo / Potato – 3 (medium size)
  • Soya chunks – 75 gm
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string
  • Onions – 3 nos
  • Tomato – 2 nos
  • Ginger – garlic paste – 1 tbsp
  • Yogurt/Curd – 2 tbsp
  • Chilli powder – ½ tsp
  • Garam masala – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander leaves – 5 strings
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Boil 5 cups of water in a bowl. Take soya chunks in a bowl and pour half of the water to it. Soak it for 10 mins. Then squeeze out the water from the soya chunks and chop them into small pieces.
  • Put the tomatoes in the other half of the water and let it boil. After 5 mins, take out the tomato and peel out the skin and grind them to a paste.
  • Finely chop the onions, potatoes and coriander leaves.
  • Heat oil in a pressure cooker, put cumin and curry leaves. Wait till they splatter.
  • Put the ginger-garlic paste, sauté till they golden brown colour.
  • Put the onions and fry till they are transparent.
  • Put the tomato puree and sauté till the raw smell goes off.
  • Put the soya chunks, potato and coriander leaves, followed by all the spice powders and salt.
  • Sauté them for 5 mins, till the raw smell goes off.
  • Pour in a cup of water and wait till it boils.
  • Pour in the curd/yogurt, give a stir and cover the pressure cooker.
  • Wait for 2 whistles and transfer it to a bowl. Serve hot.

Aloo Paratha / Stuffed potato paratha

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Aloo paratha is a yummy stuffed bread dish that incorporates that ingredients which is famous and staple in many places. This is easy to make and is great for breakfast or dinner. It goes out well with dips, chutneys or raitas.

Aloo paratha / Potato stuffes paratha

Aloo paratha / Potato stuffes paratha

Ingredients:

  • Aloo / Potato – ½ kg
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Salt to taste
  • Wheat flour – 3 Cups
  • Water – 1 ½ cup
  • Coriander leaves – a bunch
  • Oil – 3 tbsp

Preparation:

  • Take the flour, salt and mix them well.
  • Now pour water and roll them nicely to a ball.
  • Pour 1 tbsp oil on the top of the dough and cover it with the wet cloth for about 15 mins.
  • Boil potatoes and finely chop green chillies.
  • Mash the potatoes along with salt, cumin seeds and green chillies.
  • Roll them into 6 to 7 balls.
  • Now roll the flour in to medium sized balls.
  • Flatten the flour balls by dusting with the plain wheat flour on both sides.
  • Now keep a potato ball in the middle of flatten flour and cover hem and roll into a ball, softly.
  • Now flatten the stuffed ball by dusting with the plain wheat flour on both sides.
  • Heat oil in a tawa and put the flattened flour, drizzle oil on the sides of the paratha’s.
  • Swap it to be cooked on the other side.

Serve hot with dips or chutney. I use serve this with tomato dip or tomato ketchup.