Vrat wale Aloo

Ingredients

3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste

Process

Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!

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Jeera Aloo

Ingredients

4-5 boiled potatoes
2 tablespoon ghee
2 teaspoon jeera
Pinch of hing
2 green chillies finely chopped
2 table spoon finely chopped coriander leaves
1/2 teaspoon lemon juice
Salt to taste

Process

Peel and coarsely mash the potatoes.
Heat ghee in a pan.
Add jeera and hing till it crackles.
Add potatoes and salt.
Fry for 2 minutes.
Add coriander, chillies and lemon juice.
Mix well.
Serve hot with hot phulka.

Aloo Dum

Ingredients

250 grams boiled and peeled baby potatoes
2 medium onions
2-3 tomatoes
1/2 inch ginger
2 cloves garlic
1 teaspoon dhania powder
1 teaspoon saunf
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing
1/2 inch piece of bay leaf
2 tablespoon oil
Salt to taste
Finely chopped coriander leaves for garnishing

Process

Gently fork the baby potatoes.

Grind all the ingredients expect potatoes and bay leaf in a mixer jar.
Heat oil in a pan.
Add bay leaf and masala.
Fry till it leaves the oil.
Add forked potatoes.
Add little water as per required consistency of gravy.
Cover and boil on low flame for 2 minutes.
Garnish with coriander leaves.
Serve hot with poori, paratha, roti or naan.

Aloo Parval bari

Ingdredients

2 Aloo chopped longitudnally
5-6 Parval chopped longitudnally
1 Onion
2 Tomatoes
1/2 Inch piece of adrak
2 Cloves of lahsun
1/2 Tea spoon garam masala
1 Tea spoon dhania powder
3/4 Tea spoon haldi
3/4 Tea spoon lal mirch
1 Table spoon oil or desi ghee
1/2 Tea spoon jeera
1/2 Inch piece of tej patta
2 Urad bari(crushed)
Salt to taste

Process

Grind tomatoes,adrak,lahsun and onion in a mixer jar.
Heat ghee in a pressure pan and add jeera and tej patta.
Add the ground masala and fry till it leaves the oil.
Add haldi,mirch,dhania powder and salt.
Add urad bari. aloo and parval, mix well.
Pour warm water to get the required consistency.
Pressure cook or cover and allow it to cook.
Add garam masala.
Serve with hot phulka,puri or paratha.

Aloo Parval

Ingredients

2 Aloo (potatoes) chopped)
1/4 kg Parval (chopped)(pointed gourd)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
1 Tea spoon haldi
1 Tea spoon lal mirch
Pinch of hing
2 Tea spoons of gud (jaggery)(optional)
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add chopped parval and aloo.
Add haldi, mirch, dhania powder, garam masala and salt .
Mix well, cover and keep on low flame till it is cooked.
Add gud, mix and remove from flame.
Serve with roti or paratha.

Chutney wale Aloo

Ingredients

250 gms of baby potatoes boiled and peeled
1 teaspoon jeera
Pinch of hing
1-2 teaspoon hari ka dam aloo masala (optional)
Salt to taste
2 tablespoon desi ghee

2 green chillies
1/2 cup chopped dhania
1/2 cup chopped fresh pudina / mint leaves

Process

Grind chillies, dhania and mint in a mixer jar to a fine paste.
Heat desi ghee in a flat pan.
Add jeera and hing.
Add baby potatoes and fry.
Sprinkle salt and dum aloo masala and mix lightly.
Pour 1/2 cup hot water and cover it and keep on low flame.
Now the potatoes are soft and ready.
While serving add the green chutney, mix well and bring to a boil.
Serve with hot and crisp kachories.

Tip : If hari ka garam masala is unavailable then 1 teaspoon dhania powder and 1 teaspoon amchur can be added

Chaktya

Ingredients

3-4 Potatoes chopped longitudinally into thin flakes.
2 Green chillies chopped
2 Table spoons finely chopped hara dhania (coriander leaves)
1 Onion chopped longitudinally
1 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Tea spoon haldi
1 Tea spoon lal mirch
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add onions and fry a little.
Add potatoes, green chillies, haldi, mirch and salt,
Mix, cover and keep on low flame till it is cooked.
Garnish with hara dhania and serve with roti.