Showing posts with label ALOO. Show all posts
Showing posts with label ALOO. Show all posts

Saturday, September 14, 2019




  • Aloo/potatoes...8 no.s
Cooked..peeled and mashed..
  • Onions..1 big..chopped
  • Red chillies 6 to 8 chilli  powder 2 tbsp..
  • Jeera 1 tsp
  • Tamarind paste..2 to 3 table spoons
(According to your taste,if more chillies or spice is used then increase tamarind paste from tea spoon to table spoon)
  • taste
  • Oil..3 to 4 tbsp

  • Urad dal
  • Mustard seeds
  •  Turmeric 1/4 tsp
  •  Curry leaves chop my way..

  • Make a paste of onion ,with red chillies..add 1 handful water and grind it in to a paste.
  • Instapot method...Turn IP on Saute mode..when warm add 3 to 4 tbsp oil.
  • Add Urad dal ,Mustard,jeera  seeds..after they crackle,add onion chilli paste and fry it..beware of burning in IP if it's not thoroughly mixed well..
Here you go..for VIDEO..

  • Fry until the raw smell will take a few minutes   to fry..
  • Then add mashed/chopped boiled potato and saute well for 2 to 3 minutes.
  • Lastly add tamarind paste and salt and scrape well in the bottom of the vessel..and stir fry..for a couple of minutes,and switch off.
  • Take off the IP pan..vessel from IP and keep it on table..transfer in to another bowl and serve..with rotis or warm rice..

Saturday, August 17, 2019


                       ALOO GOBI MASALA

Aloo Gobi is a Indian dish from the Indian Subcontinent famous in Indian,Pakisthani,and Nepal and Bangladeshi cuisines... its yellow in colour as we use turmeric..with classic touch of cauliflower and potatoes..A comforting dish that's ready in half an hour.


Aloo..4 medium..peeled and cut into cubes
Cauliflower 1 medium sized..cut into small florets
Onion..1 medium slices
Oil 2 tbsp
Cashew..4 to 5
Garlic ..2 pods
Tomato..2 large.. chopped
Turmeric..1/4 tsp
Dhania powder..1 tbsp
Cumin powder..1/2 tsp
Chilli powder..1 tsp
Masala powder 1/2 tsp taste according
Cilantro leaves ..A few


Place a Kadai on the stove add oil..after heating add chopped Onion,next add Garlic pods,cashews and stir fry..after 2 minutes add chopped tomatoes too and fry for 2 to 3 minutes..take off into a plate..after it turns cool,add half cup  of water and grind it in to a paste.
Next place the same kadai on the flame,add the remaining oil ,after heating add a few cumin seeds,tej patta and 4 cloves and turmeric powder ,and chilli powder too,fry for half min..Next add the grinded onion tomato paste and keep stirring.After 2minutes add aloo and cauliflower pieces too,let it cook for 2 minutes.I added frozen carrot and green peas too.Add half cup of water.Now add all the powders,use spice levels according to your eating.And keep in low flame,let it cook by placing a lid.
Let it cook in low flame,lastly add Salt,and switch off after 5 min..Garnish with coriander leaves. Serve with rotis.

Monday, October 24, 2011


Aloo with  capsicum makes a good combination,and is a north indian dish copes well with naans and chhapathis,and rice etc.
  • Aloo-2 nos-peeled and chopped in to pieces
  • Capsicum-4 nos chopped into  pieces
  • Jalapenos-3 nos
  • Red-1,orange-1 no.,green-1no.for extra spicyness
  • Tomato-1no.pureed
  • Onion-1nos
  • Ginger garlic paste-1 tsp
  • chilli powder-1 tsp
  • Corriander powder-2tsp
  • Jeera powder 1/2 tsp
  • Masala powder1/4 tsp
  • Salt
  • Oil 3 tbsp


  • Mustard seeds-1/2 tsp
  • Jeeraseeds-1/2 tsp


  • Heat oil(2tbsp) in a pan,and after it is heated add mustard seeds and jeera,and let them splutter.
  • Then add chopped onion and fry till they are transculent.
  • Now add capsicum and jalapenos and cook in medium temperature till they are 70% cooked,take off and keep them aside.
  • Then again in the same pan add the left over 1 tbsp oil and add chopped aloo and cook covered till they are halfcooked,then add tomato paste and cook for another 5 minutes.
  • Now add the fried capsicum and jalapenos and mix well.
  • Lastly add corriander ,jeera ,chilli and masala powders and salt one by one,cook in low temperature and  mix them thoroughly.Cook for 5 min and switch off.Transfer in to a serving bowl.www. 

  • Garnish with cilantro leaves. Serve hot with steamed rice or rotis..

Sunday, September 26, 2010


Aloo along with allam karam (Ginger and Green Chilli Paste) curry is one of the simplest way of cooking aloo.
  • Boiled and mashed potato2 cups
  • Salt
  • Ginger and green chilli paste 2 tsp(allam pachhimirchi karam)
  • Jeera 1/2 tsp
  • Red chillies 3 nos
  • Mustard seeds 1/2 tsp
  • Curry leaves
  • Haldhi a pinch
  • Hing a pinch
  • Lime juice 1 tsp optional
  • Oil 2 to 3 tbsp
  • Place a pan on the stove,add oil to it.After it is heated add redchilli slits,jeera,mustard seeds,and toss well.
  • Let them splutter,and after they stop spluttering add curry leaves,haldhi,hing and mix well in low flame.Lastly add Allam karam(ginger green mirchi paste) and toss well.
  • Now add boiled and mashed aloo and salt and mix well.Let it remain on the stove for a few minutes and switch off the stove.After 10 minutes add lemon juice (optional)to the curry. Serve hot.
  • Ideal with rotis and steamed white rice..

Sunday, August 1, 2010



There are many varieties we do with aloo,and here is one such variety without spices..


  • Aloo..2 cups

Boiled and mashed aloo

  • Onions 1 no chopped
  • 2 redchillies(onions +redchillies)

These two are  made into paste-1/2 cup

  • Tamarind paste-1 tsp

For seasoning:

  • Oil  3 tbsp
  • Urad dal 1/2 tsp
  • Channa daal 1/2 tsp
  • Red mirchi slits of 3 nos
  • Mustard 1/2 tsp
  • Green mirchi 2 nos
  • Curry leaves 
  • Haldhi a pinch


  • Place a pan on the stove,add 2 tbsp oil to it and let it heat.
  • After it is heated add mustard seeds,urad and channa daals, red chilli slits, and after they are popped add green chilli slitsand curry leaves.
  • Saute well,now add the redchilli onion mixture and fry for 3 to 4  mins, in low flame .
  • Now add the mashed aloo and mix well,lastly add 1 tsp tamarind paste(or make tamarind juice with 1/4 cup of water)and saute well..
  • It will take 3 to 5 mins time to cook and settle.Switch off the stove,

and serve hot with hot rice or rotis..