My favorite aloo ki sabzi (indian potato curry)
Here is the recipe of my favorite potato (aloo - pronounced as aaloo) curry (sabzi - pronounced as - subzee). I dont know why when we write Hindi words in English, we write it differently from how these are pronounced. I wonder why, when it would be so easy to write aloo as aaloo and have an English speaking person pronounce it right. But then there are quirks in languages everywhere. We wonder why some letters go silent in English, vowels in some words get more emphasized, in some others less.
But that is not the point of this. I was going to write the recipe, which I will patent soon. A rough draft is on the oven. But given the spirit of open source, you are free to modify and make it better. Here it goes.
- Boil 1/2 pound potatoes. Should be soft in the end. Peel the potatoes. Mesh potatoes so you get pieces of 1/2 inch size.
- Get 1 tbl spoon clarified butter (Ghee), 1 tea spoon cumin seeds (jeera), 1/2 tea spoon turmeric powder (Haldi), 1/2 tea spoon garam masala (dont have English equivalent of this, but it is basically a mix of cardamom, cinnamon, clove, bay leaves and some other), and 1/2 tea spoon chilli powder (laal mirch ), 1 tea spoon coriander powder. And 3 tbl spoon yogurt (dahi). And a few fresh mint/coriander leaves.
- Get a sauce pan which can hold 1 litre/quarts. Put it on burner (heating range), medium heat.
- When the pan is hot, put butter on it and let it get hot too. Put cumin seeds, turmeric powder and red chilli powder. Dont let it burn. Put yogurt on it and cook for 3 minutes. Put the garam masala and coriander powder and let it cook for 3 more minutes.
- Add 1/4 litre (about 1/4 quarts) water to it and let it go to one boil. Add potatoes. Add salt to taste. Let it cook for 5 minutes. Turn off the burner. Add fresh mint or coriander leaves. Cover the pan. Let it cool for few minutes.
This stuff goes great as soup or with non-leavened indian breads (roti, not naan).
But that is not the point of this. I was going to write the recipe, which I will patent soon. A rough draft is on the oven. But given the spirit of open source, you are free to modify and make it better. Here it goes.
- Boil 1/2 pound potatoes. Should be soft in the end. Peel the potatoes. Mesh potatoes so you get pieces of 1/2 inch size.
- Get 1 tbl spoon clarified butter (Ghee), 1 tea spoon cumin seeds (jeera), 1/2 tea spoon turmeric powder (Haldi), 1/2 tea spoon garam masala (dont have English equivalent of this, but it is basically a mix of cardamom, cinnamon, clove, bay leaves and some other), and 1/2 tea spoon chilli powder (laal mirch ), 1 tea spoon coriander powder. And 3 tbl spoon yogurt (dahi). And a few fresh mint/coriander leaves.
- Get a sauce pan which can hold 1 litre/quarts. Put it on burner (heating range), medium heat.
- When the pan is hot, put butter on it and let it get hot too. Put cumin seeds, turmeric powder and red chilli powder. Dont let it burn. Put yogurt on it and cook for 3 minutes. Put the garam masala and coriander powder and let it cook for 3 more minutes.
- Add 1/4 litre (about 1/4 quarts) water to it and let it go to one boil. Add potatoes. Add salt to taste. Let it cook for 5 minutes. Turn off the burner. Add fresh mint or coriander leaves. Cover the pan. Let it cool for few minutes.
This stuff goes great as soup or with non-leavened indian breads (roti, not naan).
