Alu , Methi curry

potatoes - 300 gms
onion - 1
methi leaves - 1/4 cup
palak leaves - 1/2 cup
ginger   - 1 " peice
oil - 3 tbsp
rai - 1/4 tsp
jeera - 1/4 tsp
turmeric - pinch
salt - to taste
red chillie powder - 1 tsp

Boil potatoes, peel the skin and cut into peices. cut the cleaned methi and palak leaves .Heat oil in a pan and add rai, jeera . when they splutter , add finely cut onions and fry till they are soft. Add ginger juliens, cut methi and palak leaves and fry a little. now add potato peices, turmeric, red chilliepowder, salt and mix well. Fry till all the water is evaporated and curry is dry.  goes well with rice and chapathis..

ALU TIKKI

2 Cups potatoes boiled and mashed
2 Fresh green chilli
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 Cup green peas
3 tbsp Coriander leaves
1 tbsp Oil
1/2 Red chillie powder
2 tbsp limejuice
1 tsp Garam masala powder
Salt to taste

prepare the filling of peas,coriander, salt,turmeric
and cumin powder.
Mix red chillie powder, garam masala, lemon juice and
salt into the mashed potatoes. Knead this mixture
properly. Divide the mixture into 24 equal parts.
Make balls out of each part.Flatten the balls with the
help of palm.Put one tbsp filling on it. Cover it with
another potato ball and press it to make a patty.
Repeat the procedure for each patty.Heat a frying pan
and apply oil on the surface.Fry the patties on medium
heat until they turn light brown.Turn over to heat the
other side also. Aloo Ki Tikki is ready to serve.

VADA PAV

4 Boiled Potatoes
2 Cups besan
1 tsp Ginger Garlic paste
2 Chopped onions
1 tsp Cumin seeds
1 tsp Turmeric powder
1 Cup coriander
Salt to taste
Oil for deep frying
5 Pav


Add turmeric powder, salt to besan and make a mixture.
Add water to the mixture and make batter of medium
consistency. Peel the potatoes and mash it by hand.
Add garlic ginger paste,coriander to mashed potato.
Make small balls of mashed potato mixture.Heat the oil.
Dip each ball in the batter and fry the balls till
they turn golden brown.
Split the pav keeping the base intact.
Place the vada into it.
Vada Paav is ready.

ALU PAKORA

6 Large potatoes
2 Cups besan
1 Cup water
4 Cups oil
2 tsp Red chilli powder
1 tsp garam masala
Salt to taste


Wash potatoes and cut it into thin slices.Add water
to besan and make a batter of thick consistency.
Add red chilli powder, garam masala powder.Blend it
well. Heat the oil.Dip each piece of potato in batter.
Fry these potato pieces one by one till they turn
golden brown.Serve hot Aloo Pakora with tomato sauce

ALU CHAT

3 Peeled potatoes
1 tsp Chaat masala
1 tsp Roasted cumin powder
Tamarind chutney
Mint chutney
1/2 tsp Red chilli powder
Oil for frying
Chopped coriander leaves



Chop the potatoes into 3/4 inch cubes. Deep-fry
the potatoes in oil in a pan till golden brown
and well cooked. Drain excess oil on a paper.
Keep these fried potatoes in a bowl with cumin
powder,red chilli powder,chaat masala. Mix well.
Add tamarind chutney and mint chutney according
to your taste and mix properly.Garnish with
coriander leaves. Alu Chaat is ready to serve.

ALU BONDA

• 4 Potatoes
• 2 Cups besan
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• 2 Cups oil



• Boil the potatoes and mash it properly.
• Add red chili powder, garam masala, chopped green chilies to mashed aloo.
• Make ball of mashed aloo mixture.
• Add water to besan and make a batter of medium consistency.
• Now add turmeric powder and salt to batter.
• Dip each ball in the batter.
• Fry it till it turns golden brown.
• Serve hot with tomato ketchup.

ALU MATAR

2 oil
1 tsp cumin seeds
½ tsp asafoetida powder
2 tbsp ginger finely chopped
4 green chillies finely chopped
½ tsp turmeric powder
1 cup shelled green peas
4 potatoes peeled and cubed
2 tbspfinely chopped fresh coriander
salt to taste
½ cup( hot water
1 tsp lemon juice


Heat the oil in a heavy-bottomed pan on medium level
and crackle the cumin seeds. Add the asafoetida powder,
ginger and green chillies. Add the green peas and potato
cubes. Mix well. Add the hot water, half the coriander
leaves and salt to taste. Mix well and bring to a boil.
Cook covered on low heat till the peas and potatoes are
tender and cooked. Mix in the lemon juice and the
remaining coriander leaves

ALU CAULIFLOWER CURRY

500 gms cauliflower florets
4 big potatoes peeled and cubed
1 tsp cumin seeds
2 tsp ginger finely chopped
4 green chillies finely chopped
1 tsp turmeric powder
2 tsp red chilli powder
2 tbsp oil
2 tspfinely chopped fresh coriander
salt to taste


Heat the oil in a heavy-bottomed pan on medium level
and crackle the cumin seeds. Add the ginger and fry
for about a minute. Add the potato cubes and
cauliflower. Mix well. Add the rest of the spices
and salt to taste. Mix well and cook covered on low
heat till the potatoes and cauliflower are cooked.
Mix in the chopped fresh coriander leaves.

ALU METHI

1 cup finely cutfresh fenugreek leaves (methi)
4 potatoes peeled and cubed
1 tsp cumin seeds
2 tsp coriander powder
2 tsp ginger and garlic paste
2 dry red chillies
2 green chillies finely chopped
½ tsp turmeric
4 tbsp oil
salt to taste


Wash the fenugreek leaves thoroughly several times and
chop them fine. Sprinkle some salt over them and keep
aside for about half an hour. Heat oil in a heavy-
bottomed pan and lightly fry all the spices for about
1 min. Add the potato cubes, fenugreek leaves and
adjust salt to taste. Mix well and cook covered on low
till the potatoes are tender and all the water from the
fenugreek leaves has evaporated.

ALU AND BRINJAL CURRY

4 eggplants sliced
4 potatoes peeled and sliced
4 tomatoes sliced
1 tsp each of red chilli, turmeric, coriander and cumin powders
1 tsp(garam masala) powder
4 tablespoons oil
4 cups water
salt to taste
2 tsp coriander leaves


Heat oil in a pan. Add the tomatoes,spices and little
sugar. Fry on medium heat till the tomatoes are soft.
Add potatoes and eggplants. Fry again for about 5
minutes. Add the water and cook covered on medium heat
till the vegetables are cooked. Garnish with finely
chopped coriander leaves before serving

SHAHENSHAHI ALOO

½ kg potatoes cut into cubes
1 large onion , minced
1 green chillies
1 tbsp coriander leaves chopped
½ tsp ginger-garlic paste
1 tomatoes chopped
½ tsp jeera
1 peppercorns
1 cloves
4cm stick cinnamon
½ tsp coriander seeds
1 cup sour curds
salt to taste
oil for deep frying




Boil the potatoes in salted water. Drain, peel and halve. Grind chillies and garlic to a fine paste. Heat oil in a pan and deep fry potatoes till light brown. Drain and set aside. Heat a little oil and brown the jeera, coriander seeds, cinnamon, cloves and pepper corns. Add chopped onion, chilli-garlic paste and fry for two minutes. Add haldi, tomatoes and beaten sour curds and fry till oil floats to the top. Add fried potatoes. Stir well and cook over a low flame for a few minutes. Garnish with coriander leaves and serve hot.

SPICY POTATOES

6 potatoes , cut into cubes
2 medium onions, sliced
1 tbsp fresh corianderchopped
1 green chillies sliced
1 cloves garlic
1½ tsp shredded ginger
½ tsp jeera
1 red chiilies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp pepper powder
3 curry leaves
1 tbsp oil




Heat the oil in a vessel. add the cumin seeds curry leaves, chilli flakes, mustard and cumin seeds garlic, ginger. Fry for about a minute, then add the onions and fry till they become brown. Add the potatoes, coriander and the green chilli. Mix well. Cover the vessel slightly. Cook over low heat, stirring occasionally until the potatoes are tender and the Potatoes are ready. Simple, isn't it!

potato curry

potatoes 250 gm

onion 2

green chillies 2

turmeric 1/4 tsp

red chillie powder 1 tsp

coriander powder 1 tbsp

garam masala powder 1 tsp

coconut powder 2 tsp

ginger garlic paste 1 tsp

oil 3 tbsp

cut onions and green chillies. peel the potatoes and

cut them into cubes. heat oil in a pan and add onions

and fry till translucent . now add green chillies and

potatoes and fry a little. add turmeric, red chilliepowder

coriander powder and mix well. fry for two min . now

add a cup of water and coconut powder and cook till

done and oil floats. mix garam masala and coriander

leaves and remove from fire.

aloo palak

onions 100 gm

spinach 250 cup

potatoes 250 gm

green chillies 3

tomatoes 2

ginger garlic paste 1 tsp

garam masala 1 tsp

turmeric 1/2 tsp

red chillie powder 1 tsp

coriander powder 1 tsp

cumin powder 1 tsp

salt to taste

oil 5o gm

Finely cut the onions, cut the potatoes into cubes.

Put the cleaned spinach in boiling water for 2 min

and drain. blend this into coarse paste in mixer.

heat oil and fry the onions till golden colour and add

turmeric, ginger garlic paste and finely cut tomatoes.

when they are fried well add cumin and coriander

powders,redchillie powder,turmeric and fry for amin.

now add the potatoes and fry for 5 min on slow fire .add

the palak paste and salt as required and mix well. cook

till the oil floats on top,add garam masala powder and

remove from fire. this goes well with rice and chapathi

or any roti.