dhania aloo
Dhania aloo is a simple yet flavorful dish. It is full of flavor and aroma from fresh corinder leaves or dhaniya. If you keep boiled potatoes in your fridge, dhania aloo can be ready in a short time.
Recipe of dhania aloo
3-4 medium aloo (potatoes) - boiled, peeled and unevenly broken by hands
1 bunch fresh dhania (dhaniya/ coriander leaves/ cilantro) - chopped
1/2 tsp cumin seeds
Salt to taste
3 green chillies- chopped
1 onion- chopped
1/4 tsp turmeric powder
1 tbsp oil
1. Heat oil in a kadhai/wok or a pan. Add cumin seeds and when they change color, add green chillies. Sauté for a minute.
2. Add onion and fry till light brown.
3. Add aloo, turmeric powder, salt and water. Add coriander leaves and cook covered on a low heat for 10 minutes. Dhania aloo or aloo dhania is ready to be eaten with roti or puri.
Aloo matar ki sabzi
This is my (actually my husband’s) simplest recipe of aloo matar which works out well for me. Earlier also I blogged about aloo matar ki sabzi but this one is easier. Even a beginner can try this curry. Since this sabzi contains no onion garlic, it can be eaten during fasts.
Recipe of aloo matar ki sabzi
2 medium aloo (potatoes) - boiled, peeled and cubed
1/2 cup matar (green peas) - fresh or frozen
2 tomatoes- diced
Salt to taste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1/2 tsp turmeric powder
Few coriander leaves (cilantro) - chopped
1 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1. Heat oil in a pan or kadhai/ wok. Add cumin seeds and when they crackle, add hing.
2. Add aloo and matar. Add all the spices and salt and mix. Add 1 cup water.
3. Add diced tomatoes and turn the heat to medium. Cook covered till matar turn tender.
4. Cook till you get the desired gravy consistency. Garnish with coriander leaves. Serve aloo matar hot as a side.
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.
achari aloo
This recipe of achari aloo was made by me when I was in the experimental mode and the result was good. Traditional recipe of achari aloo calls for deep frying potatoes but I have avoided that since, in general I avoid deep frying vegetables. Deep frying vegetables not only add to the caloric intake but also destroy the nutrients of the vegetables. I believe we eat food not just to cater to our taste buds but also to feed our bodies right.
Here I have added spices which are used in pickling vegetables hence the name achari aloo.
Recipe of achari aloo
3 medium potatoes- peeled and cubed
1 medium onion- chopped
2 tomatoes- diced
2 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp methi dana (fenugreek seeds)
1/2 tsp saunf (fennel seeds)
1/2 tsp kalonji (nigella/ onion seeds)
Salt to taste
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
A pinch of asafoetida (hing)
1. Heat oil in a pan and add cumin, mustard, fenugreek, fennel and onion seeds. Let them crackle. Add hing.
2. Add onion and sauté till transparent. Add ginger-garlic paste and fry for 1 minute. Add turmeric, red chilli and coriander powders. Fry for few seconds.
3. Add tomatoes and salt. Cook till tomatoes become soft and pulpy.
4. Add cubed potatoes and mix well. Cover the lid of the pan and turn the heat to low. Cook till potatoes are tender, stirring occasionally. Serve hot achaari aloo with roti or paratha.
