Bihari Aloo Bharta

Courtesy Anjana Kumar aka Ma

Serves four

Ingredients

• 2 large boiled skinned potatoes
• 1 table spoon mustard oil
• 3 green chili chopped finely
• Salt to taste
• Small onion chopped finely

How to :

1. Mash the potatoes such that there are no lumps.
2. Add the oil, salt, chili and onion and mix well.

Serving suggestion

• Serve with Khichdi

Aloo Matar Anda (Potato Peas Egg) in Coconut curry

Courtesy Tanya Sarang

Serves Four

Ingredients

• 8 eggs hard boiled and sauteed in very little oil till the outer layer is golden brown.
• 2 medium potatoes cubed into 8 pieces each
• 1 ½ cup of shelled peas
• ½ Coconut – coarsely grated
• Ginger – 1 inch piece coarsely chopped
• Garlic -10 cloves coarsely chopped
• 2 medium Onions – chopped finely
• 2 medium tomatoes – chopped finely
• 2 green chilis – chopped finely
• Salt
• Powdered spices – 1 table spoon garam masala, 1 tea spoon turmeric and 1 Maggi Bullion
• 4 table spoon oil
• Half cup of finely chopped coriander for garnishing

How to

• Put two table spoons of oil in a deep pan and fry the chopped onion, garlic and ginger till golden brown
• Now add the grated coconut and sautee till the coconut is slightly brown.
• Grind this mix in a mixie and create a puree.
• Put two table spoons of oil in a deep pan and fry the rest of the chopped onion till golden brown
• Now add the chopped tomatoes and green chili and the powdered spices and cook till it is mushy.
• Add the pureed coconut, onion, garlic and ginger into the pan and cook for 5 minutes on medium flame, stirring occasionally, till it mixes well.
• Now add the peas and potatoes and cook for 5 more minutes
• Add 2 cups of water and the eggs and boil for 10 minutes.
• Garnish with coriander and serve

Aloo Gobhi Masala

Ingredients

• Potato - 2 medium, cut into 6 pc. each
• 1 Cauliflower
• 3 Bay Leaf
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Seed Powder
• 1 tsp Turmeric powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Cumin Seeds
• Salt to taste
• 1/2 tsp Sugar
• 1/2 cup Cooking Oil
• 2 cups Water
• 7 pc, slit into half Green Chili
• 1 large finely cut Tomato
• 1/2 inch, grated Ginger
• 1 tsp Ghee
• 1 tbsp Coconut

Steps

1. Cut the cauliflower flowerets into big to medium sizes. Wash it and keep it aside. Cut the potaoes into cubes and stab with toothpick.
2. Add a pinch of salt and turmeric to the potato cubes and cauliflower pieces and leave to dry a little
3. Heat the oil in a frying pan, and deep fry the potatoes till golden red. Keep it aside.
4. Then fry the cauliflower in the same oil till it gets light brown. Keep it aside.
5. Grind cumin seeds, coriander, ginger, two bay leaves, three green chili and coconut with little water to a fine paste.
6. Add oil to a pot and add Bay leaf and cumin seeds. Fry for 1 minute in medium heat.
7. Add the ground masala paste and four green chili Cook for a couple of minutes.
8. Add tomato pieces and cook for a minute. Add 1 teaspoon ghee and garam masala and cook till well fried.
9. Add the fried cauliflower, potatoes, silted green chilies, salt, and rest of water. Bring it to boil. Reduce heat and cook till the potatoes are properly cooked. Serve with hot rice or chapatti.

Skillet Red Potatoes with Garlic

Courtesy Nitin Malik (aka hubby)

Serves Four

Ingredients

• 10 cloves of Garlic - halved
• 4 Red skin medium sized Potatoes - cut bite size
• 1 pinch thyme
• 1 pinch crushed red pepper
• Salt to taste
• Fresh Onion/Garlic chives chopped finely - to garnish
• 1 pinch black pepper
• 1 tablespoon oil

How to

• Heat the oil in a skillet and add the garlic halves.
• Add potatoes when garlic starts to turn golden and stir it together.
• Add all the spices and mix well
• Cover it on low flame, stirring occasionally
• When the potatoes turn crispy red - remove from fire
• Garnish with chive and serve.

How to serve this dish:

This dish is a healthy alternative to French Fries and is an accompaniment to wraps, burgers, rice or can be relished just by itself. This dish can serve well with Mexican, American, Continental or Indian dishes.

The recipe:

This recipe has been developed by Ms. Ibha Kumar (the author of this blog). While we encourage you to use this dish for personal use, no part of this recipe or minor alterations can be published in any form (in print or electronic media) without the express consent of the author and must accompany a full reference of the author and the blog.