Potato Korma – Aloo Bhaji

There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins

Cooking Time         20 Mins

Cuisine                North Indian

Serves                4-5

Ingredients

Large Potatoes              4 Nos.

Big Tomatoes                 2Nos.

Green Chillies                 1 Nos.(Finely Chopped)

Grated Ginger                1 Tablespoon

Asafetida Powder          ½ Teaspoon

Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon

Red Chili Powder             1 Teaspoon

Dhania Powder                1 Teaspoon

Garam Masala Powder     ½ Teaspoon

To Temper

Oil                                 2 Tablespoon

Cumin Seeds                  ½ Teaspoon

Fennel Seeds                  ½ Teaspoon

Method:

• Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
• In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
• Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
• Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
• After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
• Add the coriander leaves adjust the water consistency. Mix it well.
• Now Aloo Bhaji is ready to serve.
• Serve with Pulao, Poori or Chapatis

Note:

•   Don’t add more water than requires. The Korma should be thick

My other Aloo Bhaji Recipes, click here

Potato Masala/ Poori Masala (Click Here)

SIMPLE BAINGAN BHARTA/ INDIAN EGGPLANT CURRY

Baingan Bharta is a popular Punjabi dish cooked by roasting an eggplant with Indian spices. Baingan Bharta is an eggplant dish that’s a staple on most Indian restaurant menus.

Normally, Roasting brinjal over charcoal or direct fire which infuses the dish with smoky flavor. They mash and binds it with Indian Spices.

Traditionally in Dhabas (road side Indian food stall) the baingans are roasted or chargrilled in a tandoor based oven burning charcoal. At home we don’t have charcoal oven / sigri stove, so we usually roast the baingan on standard gas stove. It is not as good as tandoor but still it gives the smoky taste. Without using spices ,this Baingan Bharta tastes simply amazing.

Preparation time: 20 minutes

Cook time:             15 minutes

Cuisine                   North Indian

Serve                      4

Ingredients:

Big Eggplant (Aubergine )       -                 2 nos.

Chopped Green Capsicums                          1 Cup

Jalapeño pepper, seeded and minced         1 no.

Ginger Paste                                              1 Tsp.

Ghee/Oil                                                    1 Tablespoon

Cumin Seeds                                               1 Teaspoon.

Turmeric Powder                                         1/8 Tsp.

Amchur Powder                                           ½ Tsp.

Lemon Juice                                                1 Tsp.

Salt                                                             To Taste.

Method of Bharta:

• Wash the eggplant and rubbing baingan with oil. Prick the baingan from all side so that the baingan will cook well from inside and also cook faster.

• Roast it on open flame Turn the baingan 3-4 times so that it get roasted evenly from all the side. Remove the eggplant from the stove and cool. Once cool, peel off the skin and discard the stem.
• With a fork smash the roasted baingan in small pieces. If you see any of ripe seeds take them out and discard them.
• In a thick-bottom non stick pan heat 2 tablespoon of oil/ Ghee.
• Add the cumin and after a few seconds add the ginger paste. Sauté for a few seconds.
• Add the green Capsicums  and Jalapeno chillies,  and fry, until the Capsicums become soft.
• Now add the smashed eggplant mixture ,Turmeric powder and Amchur Powder and Salt. Mix well .
• Cover and let it cook down for a few minutes until they are completely soft.
• Stir in the eggplant mash and sprinkle with fresh cilantro.
• Before serve add Lemon Juice and 1 teaspoon of butter/Ghee , mix it well and Serve hot.
• Serve Hot with Chapatis, Nan and  Pulka.
•  

Note:

• You can bake the eggplant in the oven.
• I did not add gram masalas in this recipe. I made chokha recipe as I want to keep it very simple. But if you still like you can add some spices like red chili powder, coriander powder and garam masala. 
• You can use Green chillies instead of Jalapeno chillies.

NADAN AVIYAL/ MIXED VEGETABLES IN THICK COCONUT PASTE

Aviyal is a traditional dish of Kerala. One of the most important dish served on the plantain leaf for a traditional feast. Aviyal is a mix of vegetables with coconut paste and made into almost dry dish..

Aviyal is famous for its special flavors and it is a thick mixture of different vegetables, and coconut, seasoned with coconut oil and curry leaves. This Vishu , I made this. 

Ingredients

Assorted Vegetables            4 cups ( Cut Length wise- Refer  Notes)

Water                                   1 ½ cup

Tamarind  Juice                    ½ cup

Turmeric Powder                    ½ Teaspoon

Curry Leaves                          Few

Salt                                       To Taste

For Grinding:

Fresh Coconut                         1 ½ Cups

Green Chillies                          2nos.

Pepper powder                         ¼ Teaspoon

Red Chilli Powder                     ¼ Teaspoon

To Seasoning:

Coconut  Oil

Curry Leaves.

Method:

• Wash and Cut all the veggies into 1/4-inch thickness and 1 1/2 inch long pieces.

• Very coarsely grind together pepper powder, coconut, green chili, Red chili powder, jeera and water (1/2 - 1 tbsp) into a thick paste.

• Cook the veggies with turmeric powder, water , Tamarind juice and salt.
• When the veggies are 3/4th cooked, add the ground paste. Mix well

• Mix the Aviyal gently without crumbling the pieces cook for a few minutes until all the water has dried up and the coconut coats all the veggies well.
• Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
• just before removing from the gas, add the coconut oil and curry leaves.
• .Level the oil on top don't mix immediately. Let it rest keep it covered,
• Before serving  mix again gently .
• Serve along with Rice and feast dishes.

Notes:

• Here I used Kumbalanga /  Ash Gourd, Snake Gourd,Yam, Carrot, Raw Banana, Ethanga(Kerala Long Banana), Chow Chow,Payar(String Beans), Raw Mango.
• Use only small quantities of each vegetable as everything together adds up and makes a lot.
• You can add Potatoes, Green Beans into the recipes. Normally in Nandan Aviyal they don’t add Potatoes, root vegetables.
• you're free to pick and choose.

Enjoy Cooking!.

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507:NADAN ERISSERY / CHENA- KAYA ERISSERY/ HOW TO MAKE KERALA SPECIAL ERISSERY

Erissery is a traditional dish of Kerala. Erissery is one of my fav dishes in Sadya. Erissery can be prepared with Elephant yam(Chena) and Raw Banana. Fresh Elephant Yam is very hard to get in USA. Most of the time I used Frozen Suran to make Erissery.  Luckily, last week I got the fresh and tender yam from the Indian store. So this recipe I used the Fresh Elephant Foot Yam. Taste of Erissery was amazing. A tasty and healthy  side dish for rice.

Preparation Time: 10 minutes

Cooking Time:      25 minutes

Serves:                4No.

Ingredients:

Chena /Elephant yam-(cut into small cubes)           1 cup

Raw plantain-( cut into small cubes, skin on           1 cup

Water-                                                                1 cup (or as required)

Turmeric powder                                                  1/4 Teaspoon

Red chili powder                                                - 1/2 Teaspoon

Black pepper powder                                           1/2 Teaspoon

Salt-                                                                  To Taste

Coconut oil                                                         2 Teaspoon

For the coconut paste:

Grated coconut-                                                 3/4 cup

Cumin seeds-                                                    1/2 Teaspoon

Water-                                                              as required

For Tempering

Grated coconut                                                3 Tablespoon

Coconut oil                                                      2 Teaspoons

mustard seeds                                               1/2 Teaspoon

cumin seeds/jeera                                          1/4 Teaspoon

Urdh Dal                                                        1 Tablespoon

Dry red chillies                                              2 no.

1 sprig curry leaves

Method:

• Wash the yam and banana.
• Take a heavy pan, ,add Yam,, Banana, red chili powder, turmeric powder, black pepper powder, salt  and water. Mix well.

• Cook until it is done. Lightly mash it with the back of the ladle.
• Add a coconut oil and mix it very well.
• Grind the coconut and jeera to a fine paste by adding water, little at a time.

• Add the ground coconut-cumin paste. Add more salt ,if required. Mix well and cook for 3 minutes in simmer. Switch off the gas.

• In a small pan, heat the coconut oil and temper with cumin , mustard seeds ,Urdh dal and red chillies.

• When the mustard seeds splutter add the grated coconut.

• Add curry leaves, Hing powder, fry the coconut till they turn crunchy and light brown.

• Switch off and pour this tempering over the Erissery.
• Your delicious Kerala Special Nanda Chena and Kaya Erissery is ready !!

. Note:

• Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavor will not be there.
• Prepare the erissery using coconut oil, if you want the authentic Kerala taste. 
• The consistency of the dish should be reasonably thick

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496: Achari Bhindi Masala/ Spicy Ladies Finger Masala

Most people do not like to eat okra or bhindi because it is squishy. However, if you pick the right bhindi recipe, you can have this vegetable in a crispy way.  In this recipe, Bhindi is made with lots of red chillies and tomatoes making it look red hot and spicy, which is how an Indian curry is supposed to look.

Preparation Time  :     10 Minutes

Cooking Time       :     25 Minutes

Cuisine                :     North Indian

Serves                 ;    4

Ingredients:

Fresh Bhindi  / Okra ( chopped)              250gms

Tomatoes             (Sliced )                     3 Nos

Green Chilies    ( Slit)                            2 Nos.

Ginger Paste                                        1 Teaspoon

Salt                                                    To Taste

Masala Powders

Red chili  Powder                                  1 Teaspoon

Amchur Powder  / Dry Mango powder    1 Teaspoon

Chat Masala Powder                            ½ Teaspoon

Turmeric Powder                                ¼ Teaspoon

Coriander Powder                               1 Teaspoon

For Tadka/Seasoning

Oil                                                    2 Tablespoon

Fennel seeds/Sombhu                       1 Teaspoon

Cumin seeds                                     ½ Teaspoon

Method:

• Mix all masala powders. Keep aside.
• Chop the Bhindi into 1 inch piece and marinate with this masala for 10-15 minutes
• Heat oil in a pan and season it with fennel seeds, and cumin seeds.
• Then add the marinated bhindi to the pan. Stir regularly and sauté on low flame for 5-7 minutes.
• Add the ginger- paste and green chillies  to the pan and blend it in. Cook for 2-3 minutes on low flame.
• Add the chopped tomatoes and sprinkle salt. Mix it well; cover and cook on low flame for 5 minutes.
• Your  Achari Bhindi Bhaji is ready to serve.
•  Acharibhindi masala can be enjoyed with steamed basmati rice or rotis.
• It is a superb treat for the Bhindi Lovers and vegans!    

486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)

This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins

Servings   :              4 People

Cooking Time:         30 Mins  

Recipe Category:     Vegetable Sabzis

Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups

Boiled Potato              -      4 Nos.

Oil   for fry Potatoes           2 Tablespoons

Salt                                    To Taste

Sugar                                 1 Teaspoon

FOR GRAVY

Fresh Cabbage                    1 cup

Tomato Puree                     ½ cup

Coconut Paste                     3 Tablespoon

Red Chili Powder                 1 Teaspoon

Coriander Powder                1 Tablespoon

Garam Masala Pow               1 Teaspoon

Ghee                                   2 Teaspoon

Cumin Seeds                        1 Teaspoon

For Decoration

Cream                                 1 Tablespoon (Optional)

   

METHOD:

For Spinach Puree: 

• Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.

 For Cabbage Paste:  ,

•  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    

•  Grind the fresh coconut with 1 table spoon of water . Keep aside.

Fry Potatoes:   

• Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY

• Assemble ingredients for the gravy.

• Heat ghee in a pan, add cumin seeds.

• 
  
• Add cabbage paste, tomato paste and cook for a minute.

• Mix in spices and cook for another minute.

• Add coconut paste and cook for 1 minute until oil starts to separate.
Mix it well.



• Pour in coarsely grounded palak.

• Mix it Well.

• Add the fried potatoes.

• Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

• Feel free to add cream on top.

Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.

434 : Sarson Ka saag / Mustard Greens Gravy

Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.

Ingredients:

Mustard Greens (Sarson leaves)        1 Bunch      

Mustard Greens

Spinach ( Palak)                               1 Bunch

 Chopped Fenugreek Leaves              ½ cup

Finely grated Ginger                          2 Tbsp.

Finely chopped Green chilies              5 no.

Finely chopped tomatoes                   ½ cup

Ghee/ Oil                                          1 Tbsp.

Maize flour                                        2 Tbsp.

Salt                                                  To Taste

Butter                                                1 Tbsp.  

Cilantro for Garnish        

Method:

• Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
• Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
• Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
• Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
• Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
• Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
• Add the reserved water to adjust the consistency if necessary.
• Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
• Serve hot garnished with a dollop of white butter and cilantro.
• Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
• The best is to serve with makki di roti. Nothing beats this combination.