Saturday, December 13, 2008
A very simple and a classic North Indian dish. It is pretty easy to make and it adds zing to any meal.Today at school there was a function so called the “ Mela”. We were asked to get some home-made food which was later sold at the Mela to raise funds (i guess).I had made Til Aloo curry.There were too many Chole’s and Aloo Matar.I guess these are very commonly made for any Potlucks/Dinners.I had made this a week back and here is the recipe.
Potato – 2 medium sized
Frozen Peas – ½ cup
Oil – 1 tbsp
Onion – 1
Tomatoes – 2
Green chillies – 2
Garam Masala – 1tsp
Cumin seeds – 1tsp
Kitchen King Masala – ½ tsp (Optional)
Turmeric Powder – ¼ tsp
Ginger Garlic paste – 1tsp
Cilantro – for garnishing
Salt – to taste
1.Cook the Potatoes till 3/4th done(Meaning not fully boiled, as we have to cook this again with the gravy). Peel and cut it into cubes (1“ inch).
2.Puree the Onions, Tomatoes and Green chillies together.
3.Heat oil in a kadai, add Cumin seeds.Add the pureed Onion Tomato paste and sauté till you see the oil separating from the sides.
4.Add Turmeric powder,Red chilli powder, chopped Potatoes and l’il water(1/2 cup) to cook the Potatoes. Do not overcook the Potatoes.
5.Once done, add the Frozen Peas,Salt and Garam Masala.Allow it to cook until the gravy thickens.
6.Garnish with Cilantro and serve hot along with Rotis,Naans,Pita Bread or Rice.
Instead of the Puree, you can finely chop the Onions and Tomatoes. Bay leaf can also be added in the beginning and removed before serving, this gives an added flavor.I remember one of my neighbor (In Inida) using coconut for this recipe, guess that’s the South Indianised version. I've added Kitchen king masala too.I use this in most of my cooking, I simply love the extra taste it adds to the food.