Aloo / Potato is one of my favourite vegetable and I do feel many will join me and say Hurry .
Here is a simple Aloo / Potato dry curry, it is very easy to prepare and enjoy as one of the side dish.
Lets see the recipe now:
Aloo/Potatoes : 2 to 3
To Season :
Mustard Seeds : 1/2 Teaspoon
Pepper pods : 4 to 5
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Red chilly Powder : 1 Teaspoon
Coriander Leaves : 1 Handful.
Salt : As required
Cooking Oil : 1 Tablespoon
2. Cut them as you desire. (cut as thin pieces). Put it in bowl of water and wash it nicely.
3. Wash curry leaves and coriander leaves and cut into small pieces.
4. Crush pepper and keep it aside.
5. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add a pinch of asafoetida.
6. Let mustard seeds splutter. Add curry leaves and Jeera. Let it fry for 5 seconds.
7. Add cut potatoes and stir slowly. Let all the ingredients mix it well.
8. Add crushed pepper pods. Add 1/2 glass of water and cook till it turns soft. (Not very soft).
9. Add required salt and chilly powder once the potatoes are cooked.
10.Let it cook on low flame for 2 minutes. Mix it nicely once again.
11. Let all the moisture disappear. Shift the curry to a serving bowl.
12. Add cut coriander leaves and serve as one of the side dish.
Cook on low flame. Adding jeera and pepper helps the food to be digested easily. Cook on medium and low flame to get good dry palya. It you feel the water is excess then increase the flame and the water evaporates quickly. Be careful while cooking on high and medium flame. Palya might get burnt if you do not see at times.
Time : 15 Minutes.
Serves 2 to 3.
The Next recipe is Samosa from this Potato Dry Curry.
Here is a simple Aloo / Potato dry curry, it is very easy to prepare and enjoy as one of the side dish.
Ingredients :
To Cook :Aloo/Potatoes : 2 to 3
To Season :
Mustard Seeds : 1/2 Teaspoon
Pepper pods : 4 to 5
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Red chilly Powder : 1 Teaspoon
Coriander Leaves : 1 Handful.
Salt : As required
Cooking Oil : 1 Tablespoon
Method :
1. Wash and peel off the skin of potatoes.2. Cut them as you desire. (cut as thin pieces). Put it in bowl of water and wash it nicely.
3. Wash curry leaves and coriander leaves and cut into small pieces.
4. Crush pepper and keep it aside.
5. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add a pinch of asafoetida.
6. Let mustard seeds splutter. Add curry leaves and Jeera. Let it fry for 5 seconds.
7. Add cut potatoes and stir slowly. Let all the ingredients mix it well.
8. Add crushed pepper pods. Add 1/2 glass of water and cook till it turns soft. (Not very soft).
9. Add required salt and chilly powder once the potatoes are cooked.
10.Let it cook on low flame for 2 minutes. Mix it nicely once again.
11. Let all the moisture disappear. Shift the curry to a serving bowl.
12. Add cut coriander leaves and serve as one of the side dish.
Note :
Add water little by little so that potatoes will not be overcooked. Adding more oil is optional.Cook on low flame. Adding jeera and pepper helps the food to be digested easily. Cook on medium and low flame to get good dry palya. It you feel the water is excess then increase the flame and the water evaporates quickly. Be careful while cooking on high and medium flame. Palya might get burnt if you do not see at times.
Time : 15 Minutes.
Serves 2 to 3.
The Next recipe is Samosa from this Potato Dry Curry.
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