Tag Archives: south Indian potato stir fry

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.

Spicy Mashed potato

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This spicy mashed potato is an authentic south Indian dish. When it comes to potatoes, I love them a lot. I prepare this dish very often and it’s been a must in my menu when it comes to big vegetarian platter or vegetarian meals. Let us move on to the recipe…

Spicy mashed potato / Urulai kilangu masiyal

Spicy mashed potato / Urulai kilangu masiyal

Ingredients:

  • Potatoes – ¼ kg
  • Onions – 1 no (medium sized)
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Boil the potatoes, drain the water and mash them.
  • Finley slice the onions.
  • Heat oil in a kadai. Add mustard seeds, split blackgram and curry leaves. Wait till they crackle.
  • Add in the onions and fry them till they become transparent.
  • Add in the mashed potatoes, slat, chili powder and turmeric powder. Mix them well and sprinkle little water.
  • Saute them well, till the water gets dry.
  • Transfer into a bowl and garnish with coriander leaves.

Serve hot. This goes out well with steamed rice and sambhar.