Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Posts Tagged ‘aalu’

Potato Tibetan Style

Posted by Sudeshna on April 28, 2008

Hi, had been writing about Bengali cuisine all these time, so just thought of changing your taste a bit. There was a Nepali cook at my place a long time ago; he used to cook the potato in Tibetan style.

Well I was in school then and this had been my lunch during the break for many a days. It tasted so good with roti or paratha. All my class mates used to run behind me to have a spoonful of the curry.

So here it goes for you all.

Ingredients:

Potato (aalu): 5 large ones, peeled and cut into dices of 1 inches size

Onion (peyaj): 1 finely chopped

Fenugreek powder (methi guro): ½ tea-spoons

Garlic (rasun): 2 cloves finely chopped

Ginger paste (aada bata): 1 tea-spoon

Turmeric powder (halud guro): ¼ tea-spoons

Tomato: 2 medium sized

Olive oil: 2 table-spoons

Green chilli (kacha lanka): 3

Preparation:

  • Sauté the fenugreek seeds in a pan until they become golden brown.
  • To it add the chilli, garlic, ginger paste, and onions. Fry till the onion wilts.
  • Cut the tomato in quarters and add along with the turmeric powder. Fry for 1 or 2 minutes more.
  • Add the whole sautéed masala in a blender and puree until it becomes smooth.
  • Boil the potatoes and fry little.
  • Add the puree and gently cook for a minute.
  • Serve with roti or paratha or just have it over an evening chat.

Potato Tibetan Style
If you don’t want to add olive oil , then cook it with sunflower or mustard oil also. You can also add some coriander over it as a garnishing just before serving.

Happy cooking.

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Aalur Malaikari

Posted by Sudeshna on April 22, 2008

Serves 6

Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.

Ingredients:

Potato (aalu): 8 big ones

Onions (peyaj): 4 medium sized

Ginger paste (aada bata): 2 table-spoons

Garlic (rasun): 6 cloves

Curd (doi): 200ml

Coconut milk (narkeler dudh): 1 ½ cup

Garam masala (only Elaichi and cardamon)

Green chilli (kachaa lanka): 4

Turmeric powder (halud guro): 1 tea-spoon

Coriander leaves (dhone pata): for garnishing

Sunflower oil: 3 table-spoons

Preparation:

  • Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
  • Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
  • Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
  • Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
  • When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
  • Add coconut milk and leave it for the gravy to become bit dry.
  • Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.

If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.

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