Potato Curry 1, with Onion Free Gravy, North Indian
Aloo Rasedar, Bina Pyaz ke
Mamta Gupta
This is one of the simplest of dishes to make and probably one of the most commonly eaten one in North Indian houses. In my parent's house, it was made on most festivals, to be served with Poories or Kachauries. Traditionally, no onions are added. If cooking as food for fasting, add 'Sendha Namak' rock salt, instead of normal sea salt.Serves 4.
Ingredients
• 500 gm. potatoes
• 150 gm. approximately, tinned or fresh chopped tomatoes
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds or Nigella/kalaunji seeds or mustard seed/rai
• A large pinch of asafoetida powder
• 1/2 inch piece of ginger, grated (optional)
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/4 tsp. chilli powder or to taste
• 2 tbs. dry methi leaves (kasoori methi) (optional)
• Salt to taste
• 1 1/2- 2 cups boiling water
• 1/2 tsp. Garam Masala
• A handful of chopped coriander leaves.
Instructions
1. Boil or microwave potatoes in their skin.
2. Cool, peel and break or chop into bite size pieces. If you are looking for a thick gravy, mash the potatoes lightly with your hand, without breaking them completely. Or, mash a few pieces completely.
3. Heat oil in a pan.
4. Add cumin seeds and asafoetida. When seeds splutter, add ginger and fry for a few seconds.
5. Add tomatoes, all the spices (you can use curry powder instead of all these spices) and salt. If using methi leaves, add them now.
6. Fry until oil separates.
7. Add potatoes and stir gently.
8. Add water and bring to boil. Amount of water depends upon how thick you like your curry gravy to be. Some people like this dish with a thick gravy that can be served on the dinner plate directly. Others want/like quite a runny gravy, which has to be served in small bowls (Indian katori). Start by adding less and increase it to what is right for you. The choice is yours.
9. Simmer for a few minutes.
10. Turn heat off and add garam masala and coriander leaves.
11. Serve hot with Chapatties or Plain Parathas or Poories.
12. .
Notes
• You can use left over chips to make this curry. Whenever we have fish and chips in our house, there are always too many chips left over!
Aloo Rasedar, Bina Pyaz ke
Mamta Gupta
This is one of the simplest of dishes to make and probably one of the most commonly eaten one in North Indian houses. In my parent's house, it was made on most festivals, to be served with Poories or Kachauries. Traditionally, no onions are added. If cooking as food for fasting, add 'Sendha Namak' rock salt, instead of normal sea salt.Serves 4.
Ingredients
• 500 gm. potatoes
• 150 gm. approximately, tinned or fresh chopped tomatoes
• 1 tbs. oil or ghee
• 1 tsp. cumin seeds or Nigella/kalaunji seeds or mustard seed/rai
• A large pinch of asafoetida powder
• 1/2 inch piece of ginger, grated (optional)
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/4 tsp. chilli powder or to taste
• 2 tbs. dry methi leaves (kasoori methi) (optional)
• Salt to taste
• 1 1/2- 2 cups boiling water
• 1/2 tsp. Garam Masala
• A handful of chopped coriander leaves.
Instructions
1. Boil or microwave potatoes in their skin.
2. Cool, peel and break or chop into bite size pieces. If you are looking for a thick gravy, mash the potatoes lightly with your hand, without breaking them completely. Or, mash a few pieces completely.
3. Heat oil in a pan.
4. Add cumin seeds and asafoetida. When seeds splutter, add ginger and fry for a few seconds.
5. Add tomatoes, all the spices (you can use curry powder instead of all these spices) and salt. If using methi leaves, add them now.
6. Fry until oil separates.
7. Add potatoes and stir gently.
8. Add water and bring to boil. Amount of water depends upon how thick you like your curry gravy to be. Some people like this dish with a thick gravy that can be served on the dinner plate directly. Others want/like quite a runny gravy, which has to be served in small bowls (Indian katori). Start by adding less and increase it to what is right for you. The choice is yours.
9. Simmer for a few minutes.
10. Turn heat off and add garam masala and coriander leaves.
11. Serve hot with Chapatties or Plain Parathas or Poories.
12. .
Notes
• You can use left over chips to make this curry. Whenever we have fish and chips in our house, there are always too many chips left over!
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