How are you !! I hope.... you are fine and healthy.
Namaskar...
I am Sangeeta Agrawal and heartily welcome you at my food blog.
# "Aloo Ki Sabji" is that curry which goes best at any meal whether it is raseeli ( gravy ) or sukhi ( dry ). It is the first choice of almost all families.
# It is enjoyed with poori, Parantha, chapattis, rice, kadhi and dal.
# This potatoes curry is so delicious and favourite that people like to eat it from morning to evening in various forms... like sandwich, Aloo Parantha, aloo fry as snacks etc.
# In North India and in Gujrat people prefer this potatoes curry in lunch, tiffin box and long distance travelling.
# Today....we are making this potatoes dry curry in more spicy achari style...but in a healthy way...we will use panch foran masala ( Jeera, rai, heeng, methi, kalonji ) in this curry in the form of tadka.
Later after frying potatoes....we will add other spices for a nice taste and texture.
# Prep Time...5 minutes
# Cook Time....10 minutes
# Cuisine... Indian
# Course...side dish, breakfast, lunch and dinner
# Serving...4
# Ingredients For The "Achari Aloo Curry" /
"Aloo Ki Sukhi Sabji"...
1. Boiled potatoes...5.. medium size
2. Mustard oil....5 Table spoon
3. Panch foran masala... whole spices
Cumin seeds...1/2 Tea spoon
Mustard seeds...1/2 Tea spoon
Grounded methi....1/2 Tea spoon
Pinch of asafoetida
Kalonji...1/4 Tea spoon
# Other spices are...
1. Turmeric powder....1/2 Tea spoon
2. Coriander powder...1 Table spoon
3. Red chillie powder....1/2 Tea spoon
4. Amchur powder...3/4 Tea spoon
5. Garam masala...1/2 Tea spoon
6. Dry ginger powder....1/2 Tea spoon
7. Salt to taste...1 Tea spoon
8. Chopped coriander leaves...2 Table spoon
9. Chopped green chillies and ginger are optional
# Method Of Making...
# wash the potatoes well in the water.
Let it cook in the pressure cooker with sufficient water till 4 whistles on high and 1 whistle on slow.
It will take 8 minutes.
# As the pressure down... take out in a plate and peel it's skin and cut in cubes.
# Place a kadhai with oil on the medium high flame.
As the oil heats up... just add panch foran masala one by one....
Firstly add mustard seeds, then cumin seeds and fenugreek seeds, kalonji and asafoetida.
# Now add turmeric powder and salt along with potato pieces.
Stir it and fry till toasted well for 5 minutes.
Panch foran masala below...
# As the oil seperates...just keep the potatoes aside the kadhai....off the flame for 2 minutes so that extra oil could come out.
# Add other spices like coriander powder, red chilli powder, ginger powder ( Saunth ), amchur powder and garam masala in the seperated oil and mix well and fry it for 2 minutes more.
# Lastly add coriander leaves and mix.
In this way...."Aloo Ki Sukhi Sabji" / "Potatoes Stir Fry" / "Achari Aloo' is ready to enjoy.
# Things To Consider....
1. In panch foran masala....you can add crushed coriander seeds and fennel seeds if you like its bites.
2. You can make this potatoes dry curry for tiffin box and for long distance travelling.
It will remain good for hours because we have roasted potatoes very well.
3. If there is a scorching heat....then first shallow or deep fry the potatoes.....then fry it with spices.
It will remain good till evening.
The following is "Kachori Wali Aloo ki Raseeli sabji"
https://makirasoihaii.blogspot.com/2018/10/halwsi-syyle-kachodi-wali-aloo-ki.html?m=1
Thanku Friends..
If you like my recipes.... please give your valuable feedback through your comments.
Thanks again.
Really it is very delicious
ReplyDeleteThanks for liking
ReplyDelete