fastindianrecipes.com

masala aloo

This is a very tasty recipe of masala aloo. While adding salt to aloo, please remember that chaat masala and masalas like sambar and pav bhaaji also contain some salt. If you don’t have these masalas, you can also add any other masala of your choice. Feel free and experiment with ingredients. This is the fun of cooking guys!

Recipe of masala aloo

4 medium (aloo) potatoes- boiled, peeled and cubed

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp garam masala powder

1/2 tsp chaat masala

A big pinch of sambar powder

A big pinch of pav bhaji masala

Juice of 1/2 a lemon

boiled aloo mixed with spices

1. Mix salt and all the spice powders with aloo.

2. Heat oil in a pan and add cumin seeds.

3. When they crackle, add spiced aloo.

4. Cook till aloo gets a roasted appearance, stirring occasionally.

5. Turn off heat and add lemon juice and mix gently. Serve hot masala aloo with some Indian bread or on their own.

aloo palak (spinach potato dry curry)

Today as I was wondering what to cook, I opened the fridge. I saw that I had very few vegetables left and a bunch of palak was staring at my face. The palak was still in a good shape so I decided to cook aloo palak with phulkas. I used a very simple recipe but believe me aloo palak turned out very tasty.

Recipe of aloo palak

1 bunch palak (spinach) -stems removed and chopped

2 medium (aloo)  potatoes- peeled and cubed

2 tomatoes

1 onion

2 cloves garlic

1 inch piece ginger

Salt to taste

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1 tbsp oil or ghee (clarified butter)

Palak

1. Grind tomatoes, onion, garlic and ginger together to form a smooth paste.

2. Heat oil or ghee in a kadhai (wok). Add cumin seeds and when they turn dark, add onion-tomato paste.

3. Add all the spices and salt. Cook till oil begins to separate from the masala.

4. Add spinach and potatoes. Mix well and turn the heat to medium-low. Cook covered, stirring occasionally.

5. Cook till potatoes turn tender. Then uncover and increase the heat so that all moisture evaporates, stirring in between.

6. When curry turns dry, turn off heat. Serve aloo palak hot with rotis.

Potato, apple and celery salad

This cool salad of potato, apple and celery is very refreshing during these days. It tastes best when chilled.

Recipe of potato, apple and celery salad

7-8 baby potatoes - peeled

2 red apples

2-3 celery (shalari, ajmud) stalks

1 tbsp oil

2 tsp lemon juice

1/2 cup mayonnaise

Salt to taste

Black pepper (coarsely crushed) - to taste

1. Place 4 cups of water in a pan with 1 1/2 tsp salt and baby potatoes. Bring it to a boil. Lower heat and cook covered till potatoes turn fork tender. Strain.

2. Core apples and cut into 1/2 inch cubes without peeling. Chop the celery stems.

3. Place potatoes, apples and celery stems in a mixing bowl. Add 1/2 tbsp oil and lemon juice.

4. Add salt and pepper and mix well. Cover and chill in the fridge for 1 hour.

5. Just before serving, add the mayonnaise and 1/2 tbsp oil. Gently mix and serve chilled.

Note- Cut apples just before mixing and immediately add lemon juice and oil to prevent discoloration of apples.

Healthy Bytes (Nutrition Info.)- All of us have heard that ‘an apple a day keeps the doctor away’ but few of us realize its meaning. Consuming apple reduces your risk of cancer, cardiovascular disease, diabetes and asthma. It’s also helpful in keeping Alzheimer at bay.

Aloo choliya

So many of us have childhood memories of peeling the pods and consuming straight the seeds inside called choliya or green chickpeas.  Some people used to roast the stems containing pods over fire and get roasted chholia. Besides eating them raw, here is a recipe of choliya curry combined with potato.

Recipe of aloo choliya

2 medium aloo (potato) - peeled and cubed

150 gms choliya (hara chana/ fresh green chickpeas)

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

2 green chillies

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/4 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp coriander powder

1 tbsp oil

choliya (fresh green chickpeas)

1. Grind together onion, tomatoes, ginger, garlic and green chillies into a smooth paste.

2. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing.

3. Add onion-tomato paste and all the spices and salt. Fry till oil begins to separate.

4. Add choliya and potato. Add 2 cups of water and close the lid of the cooker. Pressure cook to 3 whistles. Serve aloo cholia hot with roti or rice.

Healthy Bytes- Chickpeas are a good source of Zinc, Protein and Folate. They are high in dietary fiber and low in fat. Chickpeas are good for diabetics.

aloo ka halwa

Aloo ka halwa or potato halwa is an unusual dessert. If you are making it for the first time, you will be surprised that how good it tastes. Potato halwa is also eaten in some fasts. If you roast it really well, it will not give a potato taste but some unique taste. Try it and be ready for surprise!

Recipe of potato halwa

1 cup boiled, peeled and mashed potato

1/2 cup sugar

1/2 tsp elaichi (cardamom) powder

1/4 cup milk

4 tbsp ghee (clarified butter)

Toasted nuts like cashew nuts and raisins

1. Mash the boiled potatoes while still warm. Heat ghee in a kadhai/ wok. Add mashed potato and roast on a low heat.

2. Keep stirring the halwa as it tends to stick to the bottom. Roast for 10-15 minutes.

3. Add milk and sugar. Again keep roasting till sugar dissolves and halwa thickens to desired consistency. Turn off the heat.

4. Add elaichi powder and garnish potato halwa with toasted nuts.

Note- The more you roast the aloo ka halwa, the better it will taste. Take medium sized potatoes for this halwa.

aloo gajar matar

This subzi of aloo, gajar, matar is made in winter season when fresh carrots and peas come. This sabzi has a slight sweet taste because of juicy, sweet carrots and peas. Dried mango powder (amchoor) added in the end imparts it light sour taste.

Recipe of aloo, gajar, matar sabzi

2 medium carrots (gajar) - peeled and chopped

1 large potato (aloo) - peeled and cubed

1 cup peas (matar)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

A pinch of hing (asafoetida)

Salt to taste

1 tbsp oil

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

1. Heat oil in a pan and add cumin seeds. When they change color, add hing.

2. Add aloo, gajar and matar. Add salt, turmeric, red chilli and coriander powders. Mix well. Cook on a low heat, covered. Stir occasionally.

3. Cook till vegetables are tender. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo, gajar, matar ki sabzi with roti or paratha.

aloo wadi

Wadis in the recipe of aloo wadi are Amritsari wadiyan. Wadi is sun dried spicy urad dal (black gram) dumpling or nugget. When you make aloo wadi, take care not to add too much salt or spices as wadi is already very spicy. I prefer not to add any red chilli powder or garam masala powder. It’s basically a Punjabi dish and very tasty.

Recipe of aloo wadi/ wadiyan

2-3 large wadis (dried spicy urad dal dumplings)

3 medium potatoes- peeled and cubed

1 onion- chopped

2 tsp ginger-garlic paste

2 tomatoes- pureed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp coriander powder

1/2 tsp turmeric powder

2+2 tsp oil

1. Break urad dal wadiyan into small pieces.

2. Heat 2 tsp oil in a pressure cooker and roast wadi pieces till aromatic but don’t roast too much otherwise they will burn. Drain. Soak the roasted wadi pieces in 1 cup of water.

While you make rest of the preparations, let them be soaked.

3. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion and sauté till onion become pink.

4. Add ginger-garlic paste and sauté for 1 minute. Add tomato puree, salt, turmeric and coriander powders. Fry for 2-3 minutes.

5. Add potatoes, wadi and enough water. Mix well. Close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium. Let 3 more whistles come. Turn off the heat. Open the lid when pressure drops down naturally. Serve hot garnished with coriander leaves.

aloo moongra sabzi

Moongra is not such a well known vegetable. Some call it singri while in English it is known as rat tailed radish. Its taste is also similar to radish (mooli). Moongre goes well with potatoes as aloo balances its sharp taste.

Recipe of aloo moongra/ singri

150 gms moongra (singri/ rat tailed radish)

2 medium potato- peeled and cubed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

Salt to taste

1/2 tsp turmeric powder

1/2 coriander powder

1/4 tsp red chilli powder

1/2 tsp amchoor (dried mango powder)

1. Remove tips of moongra and chop them into 1/2- 1 inch pieces. Heat oil in a pan and add cumin seeds. When they change color, add hing.

2. Add moongra and potatoes. Add salt and all the spices except amchoor. Give it a mix. Turn the heat to low and cover the lid of the pan.

3. Stir occasionally and cook till potatoes are tender. Add amchoor and mix. You can cook further if you want a well roasted sabzi. Turn off the heat and serve hot aloo moongra sabzi with roti or paratha.

moongra (rat tailed radish)

aloo beans sabzi

Beans are known by many names like French beans, green beans and phalli. Aloo beans sabzi tastes absolutely delicious. We enjoy it with hot phulka but it can also be eaten with boiled rice.

Recipe of aloo beans (phalli) sabzi

150 gms green beans (French beans/ phalli)

2 medium potatoes- peeled and cubed

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

1. Remove tips and tails of green beans and string them if there is a need. Chop them in 1/2- 1 inch pieces.

2. Heat oil in a pan and add cumin seeds. When they change color, add hing.

3. Add beans and potatoes. Add salt and all the spices except amchoor and garam masala. Mix well. If you cook this subzi on a low heat, you don’t need to add any water. Cover with the lid.

4. Stir occasionally and cook till potatoes are tender. You can cook a little further if you want a well roasted sabji. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo beans ki sabzi with roti or rice.

green beans

Aloo ki sabzi

I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.

Recipe of aloo ki sabzi/ bhaji

3 medium aloo (potato) - boiled, peeled

2 tomatoes- diced

1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms

Salt to taste

1/2 tsp turmeric powder

1/2 tsp coriander powder

1 cup water

1/2 tsp red chilli powder (cayenne pepper)

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1. Break potato by your hands to get uneven pieces.

2. Heat oil in a kadhai/ wok or a pan. Add cumin seeds and when they change color, add hing.

3. Add potatoes and 1 cup water. Add salt and all the spices.

4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.

5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot with poori or paratha.