Indianstylepotatoeskhattaaloo Recipes

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Aaloo Mattar ( Indian-Style Peas and Potatoes) image

This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes

Provided by Sana7149

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups peas, boiled
1 cup diced potato, boiled
1 cup tomatoes, chopped
1/2 cup onion, chopped finely
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
2 green chilies, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon vegetable oil
1/2 cup water
1 tablespoon cilantro, chopped
salt, to taste

Steps:

Heat the oil in a pan.
Add the ginger,garlic, onions, chillies and tomatoes.
Saute till the tomatoes and onions are softened.
Add the turmeric powder, coriander powder, cumin powder and garam masala.
Add salt to taste.
Add the boiled peas and potatoes.
Add the chopped cilantro.
Add the water and bring to a simmer.
Serve with Indian Bread or Rice.
Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.

INDIAN-STYLE POTATOES - KHATTA ALOO

Indian-Style Potatoes - Khatta Aloo image

Make and share this Indian-Style Potatoes - Khatta Aloo recipe from Food.com.

Provided by PalatablePastime

Categories Potato

Time 33m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon caraway seed
3/4 teaspoon cumin seed
1/4 teaspoon ground coriander
1/2 cup finely chopped red onion
3 cloves garlic, minced
1 hot chili pepper, seeded and finely chopped (amount to taste)
1 teaspoon minced fresh ginger
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/2 cups cooked diced new potatoes
2 tablespoons chopped cilantro (fresh coriander)
2 tablespoons chopped of fresh mint
1 lime, juiced
salt, to taste
black pepper, to taste

Steps:

In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
Add the onion and cook 1 minute.
Add the garlic, hot chile, and ginger, and cook until the onion is tender.
Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
Warm the dish through until hot and garnish with the cilantro and mint leaves.
Serve hot.

Nutrition Facts : Calories 132.2, Fat 7.2, SaturatedFat 1, Sodium 8.1, Carbohydrate 16.6, Fiber 2.9, Sugar 2.3, Protein 2.2

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