For the Cooking from Cookbook Challenge this week, I have this simple, yet delicious subzi made with the versatile Potatoes. There can hardly be anything that can be compared to the spud in terms of being so cherished and wanted. There are so many potato lovers that is surprising that there are still some more dishes to be made.
Though how strange it might sound, my boys don’t like it. I have tried it in all forms possible. However other than chips, they are not willing to eat. So I have to really mash it well if I ever venture to feed them this. This recipe is very simple and fits so well for the no mess, fess every day meal that one can do after a hectic work day.
With Hubby dear becoming a vegetarian and I now have a company for vegetarian dishes, it has now become imperative that I think of proper vegetarian gravies for our dinner. Our lunches are always mostly typical South Indian meals. And our dinners are always chapati with subzi, other than if it is Vada Sambar or Upma on a Saturday.
Given this is the situation, I now feel I have better option of trying out all my paper clippings and share here.
Here’s a version that’s quick to make for a easy dinner meal.
Potatoes – 4 medium
Bay leaf – 1
Cumin Seeds – 1/2 tsp
Onions – 3 -4 medium
Tomatoes – 2 big
Garlic, minced – 2 tbsp
Red Chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Salt to taste
Roasted Cumin powder – 1/2 tsp
Garam Masala – 1/4 tsp
Curry Powder (Store bought)- 3/4 tsp
Oil – 2 tsp
How to make Aloo Masala
Peel the potato skin and cube into 2″ pieces
Heat a non stick pan with oil, add bay leaf, cumin seeds.
When cumin crackles, add minced garlic. Saute well, then add finely chopped onions, saute well.
Now add the cubed potatoes and simmer with lid covered. Potatoes become soft, now add tomatoes, salt turmeric powder and simmer again for 10 mins.
Next add all the spice powders and saute well. Add 1/2 water and let it cook well.
Simmer till the gravy thickens and aloo is cooked well.
Finally garnish with coriander leaves. sim for 5 mins.
Serve with rotis..
This goes for the February Week 2, Cooking from Cookbook Challenge Group