Kakarakai Masala

Punjabi Aloo Fry

Recipe Name

: Punjabi Aloo Fry

Preparation Time

: 15min

Cooking Time

: 15min

Yield

:4 (4 servings)

Recipe Category

: Vegetarian

Recipe Type

: Meals

Total Time

: 30min

Ingredient

: Aloo

Description

:

Regional cuisine of India is a fine event that celebrates a cuisine of India every month. When I first came across this event I thought its going to be easy. No, its not. Not all South Indian fare is just idli and sambar and not all North Indian gravy is some curry or masala.

Nutrition

:

Nutrition

Ingredients

:

• Potato – 3
• Onion – 1, small
• Tomato – 2, chopped
• Peas – ¼ cup, frozen
• Yogurt – ¼ cup
• Ginger – 1 inch piece
• Green chillies – 2
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric – ¼ tsp
• Cumin seeds – ½ tsp
• Salt

Instructions

:

1. Boil potato in lightly salted water and cut into big pieces.
2. In a skillet, sauté onion, green chillies and ginger in a tsp of oil. Allow this to cool and grind to a fine paste with very little water.
3. In the same skillet, heat a tsp of oil and splutter cumin seeds and add the onion paste.
4. After allowing it to fry for 2 minutes, add the tomato pieces, turmeric, chilli powder, coriander powder and salt.
5. After a minute, add potatoes and allow the gravy to boil. When the gravy becomes dry, add yogurt and peas and heat through.
6. Serve while warm.

INDIAN VEGETABLE CURRY RECIPE

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

How to make vegetarian curry:

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.