Posts Tagged Aloo

How to make Aloo Paratha

Aloo Ka Paratha is very easy to make and its very tasty at the same time. It is simply roti stuffed with spiced meshed potatoes and cooked with plenty of ghee or butter. The Alu Paratha is Indian dish and is very popular Punjabi breakfast menu.

Parathas are roties made with plenty ghee and aloo Paratha is Roti stuffed with Potatoes. Aloo/alu/aaloo is the hindi word for Potatoes.

The Aloo Prathas are usually served with Pickles and curd and a hot cup of milk tea. I prefer to dip my hot crispy parathas in milk tea and eat. It is supposed to be served hot. Hot parathas are very crispy and scrumptious.

The filling should be all meshed so that it does not stick out and tear the dough while rolling it out.

 

The Following step by step recipe will make 8 Aloo Parathas. First the Roti dough is prepared and the Potato is prepared separately and than the Spiced and meshed potatoes are stuffed in the roti and rolled to make Aloo Parathas.

Ingredients for roti used for making Aloo Parathas:

  1. 2 cups of flour 400 g
  2. Water for making dough (210 ml approximately)
  3. Pinch of Salt

Ingredients for spiced Potato stuffing used for making Aloo Parathas:

  1. 4 medium sized Potatoes
  2. 1/4 tsp Roasted and grounded Jeera
  3. Pinch of Chilly powder
  4. 1/4 tsp Garlic paste
  5. Coriander Leaves (cut into very small pieces)
  6. Salt to taste
  7. 1/4 Onions (optional-It is supposed to be cut really very finely)
  8. Pinch of Masala (optional)

Other Ingredients used for Making Alu Parathas:

  1. Ghee or Butter for cooking
  2. Plain Flour for dusting

Method for the dough used for making Aloo Parathas:

  1. Sieve the flour
  2. Heat water for making dough.
  3. Add a pinch of salt to flour and mix it.
  4. Add water to the dough and make a smooth dough.
  5. Break the dough into 8 equal pieces.
  6. Make each small dough round and smooth.

Method for the Stuffing used for making Alu Parathas:

  1. Boil and peel the Potatoes.
  2. Mesh the potatoes.
  3. Add Jeera Powder, Chilly Powder, Garlic Paste, Cut Coriander/Cilantro Leaves, Sliced Onions, Salt and Masala.
  4. Mix this well.
  5. Break the Potato filling into 8 equal pieces and make it round in shape.

Remaining Method for making Aloo/Alu/Parathas or Potato Stuffed Roti:

  1. Take 1 dough and roll out to to the size of 1 large potato.
  2. Put the the potato filling in the middle of the half rolled dough.
  3. Close the filling inside the dough.
  4. Pat the dough with some flour and roll out the Paratha.
  5. Heat a tawa or a flat pan smear some ghee or butter on the pan.
  6. Transfer the rolled Paratha to the pan/tawa.
  7. Cook both sides of paratha well, apply plenty of ghee or butter while cooking.
  8. Repeat the process for all the parathas.
  9. Serve hot Aloo Parathas with curd and pickles and a large cup of milk tea.
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Aloo/Potatoes and Tinned Mutton Curry

Ingredients:

  1. 1 Tin Mutton (Corned/Canned)
  2. 3 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. Coriander for garnishing (Optional)
  17. Carrots (Optional)

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm to 2 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tin.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 2 cups of water and let it boil for 5 minutes.
  8. Add the  Tinned mutton and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Garnish with coriander leaves and serve with roti and chutney.
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Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

The Aloo Anda/Anda Alu curry in Fiji Indian style is made by boiling the eggs, taking off its shell and frying the boiled egg till light brown. The Potatoes are cut into bite size pieces and cooked, when the curry is half way cooked, the boiled eggs are added to the curry and cooked. This curry is tasty when there is a thick gravy and some tomatoes are also added to give flavor. You can also garnish the Anda Aloo curry with coriander leaves.

Some people boil the eggs and potatoes while other people make the same curry by boiling only the eggs and not the potatoes. Its entirely your choice to boil the potatoes or not for making Anda Aloo curry.

I have also seen that some people do not fry the boiled eggs in oil. I prefer to fry it because it it gives a special taste.

Ingredients for cooking Aloo Anda (Egg and Potato Curry):

  1. 4 Eggs
  2. 3 medium sized potatoes
  3. 1 Carrot (optional)
  4. 2 tbsp Oil
  5. 1/4 tsp Sarso
  6. 1/4 tsp Jeera
  7. 5 seeds Methi
  8. 1/4 tsp Chilly Powder
  9. 1 tbsp Garlic paste
  10. 1 Onion
  11. 1/2 tsp Ginger paste
  12. 2 tbsp Masala
  13. 1 tsp Haldi
  14. Curry leaves
  15. Coriander leaves for Garnishing
  16. Salt to taste
  17. 4 cups water for boiling eggs and potatoes
  18. 4 cups water for cooking curry (approximately)

Method for cooking Aloo Anda (Egg and Potato Curry):

  1. Put the eggs and potatoes in a pot and cover it with water.Put a lid and boil this till potatoes are tender.
  2. Let the eggs and potatoes cool and take off the potato skin and take off the egg shell. Cut the boiled potatoes in bite size pieces.
  3. Use a food peeler to take off a thin layer of skin off the carrot, rinse the peeled carrots and cut it in small pieces.
  4. Take off the onion skin and cut it into lengthwise slices.
  5. Rinse the coriander leaves and cut it into pieces.
  6. Heat oil and pour the boiled eggs in the hot oil, fry this in low flame till golden brown and take it out of the oil when brown.
  7. In the same hot leftover oil, pour the sarso, jeera, methi, some onion, curry leaves and ginger. Stir this and add garlic.
  8. When garlic starts to get light brown, add the haldi and masala stir and add potatoes.
  9. Add the 4 cups of water, carrots, salt, chilly powder and the boiled and fried eggs.
  10. Cook till the soup is bit thick and the carrots are tender.
  11. Serve Aoo and Anda Curry with rice or roti and chutney.

Note:

  1. You can know that the potatoes are tender and boiled by inserting a fork or a knife in the potato. If it is inserted easily than the potatoes are boiled.
  2. When you are in steps 7 and 8, do not let the items burn, otherwise it will taste ugly. So keep the flame low on this step and be fast.
  3. You can either call this recipe aloo anda curry or anda aloo curry but its basically Egg and Potato Curry.
  4. You can either add more water or less water. The amount of water added to any type of potato curry depends on the quality of potatoes used. Better quality potatoes means lesser water will be used as well as lesser cooking time. A thick gravy in Anda Aloo curry will be tasty.
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Aloo Masala (Potato Masala)

Ingredients for making Aloo Masala (Potato Masala):

  1. Potatoes (4)
  2. Finely sliced onions (3)
  3. Broken cashew nuts (fried)
  4. Some chopped ginger
  5. Some coriander
  6. Salt
  7. Turmeric
  8. Chana dal
  9. Urad dal
  10. Red chili whole
  11. Cumin seeds
  12. Mustard seeds
  13. Curry leaves
  14. Chopped green chili
  15. Hing Powder

Method for making Aloo Masala (Potato Masala):

  1. Boil potatoes ( Peal potatoes, cut into small pieces, put in water just enough to cover the potatoes and boil. Dont throw the little water left after boiling potatoes)
  2. Add some oil in a hot pan
  3. Add some red chili
  4. Add some mustard seeds (just a quarter tea spoon for 3 or 4 potatoes)
  5. Add little bit of cumin seeds (just a quarter tea spoon is enough)
  6. Add chana dal
  7. Add urad dal when chana dal gets slightly cooked. Urad dal is optional
  8. Add Little bit of hing
  9. Add Little bit of chopped ginger
  10. Add cashew nuts (fried)
  11. Add sliced onions
  12. Add little turmeric and mix well
  13. Add some chopped green chili
  14. Add some curry leaves
  15. Do not saute onions too much. Just saute onions little bit (onions should turn slightly softer.  Should not get the brown color)
  16. Add salt
  17. Add some green peas if you want (optional)
  18. Add potatoes along with the little bit water left
  19. Mix well
  20. Mash-up potatoes little but.. not too much.
  21. Add little bit of water if its dry
  22. Add little bit butter if you want (optional)

Aloo Masala (Potato masala) goes well with roti, poori, etc

I have tried skipping broken cashew nuts, chopped ginger, coriander, chana dal, urad dal, cumin seeds, curry leaves and hing powder. Replaced chopped green chili with chili powder. Still it tasted fairly good with roti..! Just in case you are overwhelmed with the ingredients list.. After all taste matters at the end of the day. ;)

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