Batata Musallam

Batata Musallam is a delightful combination of potatoes with creamy tomato based gravy with some flavorful spices, fresh cream and nut paste. This curry has a rich texture and mouth watering flavor. Goes very well with paratha. 

Ingredients:

1. Potatoes - 4-5 cut into halves or you can use baby potatoes
2. Mustard oil - 3 tsp 
3. Green chillies - 2-3 (chopped) 
4. Turmeric powder - 1/2 tsp 
5. Cumin seeds - 1/2 tsp
6. Onions - 1 cup (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt to taste
9. Kasuri methi - 1/2 tsp
10. Fresh cream - 2 tsp
11. Coriander leaves
12. Raisin (optional)

For the masala paste

1. Tomatoes - 3-4 roughly chopped
2. Dry red chillies - 2
3. Soaked cashew and almonds 
4. Turmeric powder 1/2 tsp
5. Kashmiri red chilli powder 1 tsp
6. Cumin powder 1 tsp
7. Coriander powder 1 tsp
8. Garam masala powder 1 tsp

Process:

1. For the masala paste, grind all the mentioned ingredients to a smooth paste, keep aside.

2. Deep fry the potatoes in hot oil until light brown and keep aside.

3. Heat oil in the same pan and add cumin sees, onions and sauté for 2-3 minutes. Add chopped green chillies and ginger garlic paste and sauté for few seconds. 

4. Now add the prepared masala paste, mix everything and cook for 2 minutes on low medium heat stirring occasionally.

5. Add fried potatoes, salt to taste, karuri methi and 1 cup of hot water. Mix well, cover and cook for 2-3 minutes on low heat.

6. Add raisins, fresh cream and coriander leaves and cook for a minute. You can add one tsp of ghee on top to finish with (optional)

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Masoor Aloo ki sabji (Potato Masoor curry)

Potatoes are one of the most favorite vegetables in many families, including mine. We Bengali's cant imagine even non veg curries without adding potatoes, be it traditional "Macher jhol" or "Mutton kosha". I have tried this Masoor aloo ki sabji, inspired by Master Chef Ranveer Brar, and we absolutely enjoyed this with hot chapati's.

Ingredients (for the masala paste)

• Oil - 1 tsp
• Coriander seeds - two tsp
• Cumin seeds - 1 tsp
• Fennal seeds - half tsp
• Black pepper - 12-15
• Green cardamom - 4-5
• Cinnamon stick - 1
• Hing / Asafoetida - 1 tsp
• Coriander leaves - half cup
• Curd - two tsp
• Salt as per taste

(for tempering)

• Ghee - 1 tsp
• Raisins - 1 tsp

(Other ingredients)

• Oil - 1 tsp
• Cumin seeds - 1 tsp
• Chopped ginger - 1 tsp
• Chopped green chilies - as per taste
• Masoor dal (soaked for 2-3 hours) - 1cup
• Potatoes - 3-4 cut into dice
• Kashmiri red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Salt as per taste
• Ghee - 2 tsp
• Water - 1 cup 
• Salt as per taste
• Fresh coriander leaves for garnishing

Process

• Add oil in a pan and keep adding all the ingredients except curd, hing and coriander leaves. Toss for 2 minutes and transfer to a bowl and let it cool down. 
• Now in a grinder jar add this along with curd, hing and fresh coriander leaves,  Make a smooth paste and keep aside
• Heat oil in a pan, add cunim and let it splutter. Add ginger and green chillies and saute for a minute and add soaked masoor dal and toss it properly. Add the prepared masala paste and saute for some time. Keep stirring so that masala is well combined with the masoor. 
• Add turmeric, salt and red chilli powder and give it a good mix. 
• When the masoor is 50% done, add potatoes and ghee, mix well.  Add water and cover with a lid and cook it for a while until potatoes are totally done. Check both potatoes and masoor once they are properly cooked. 
• In a tempering pan, heat ghee and add raisins and add this tempering to the prepared curry. Garnish with fresh coriander leaves. Serve hot with roti.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

ACHARI ALOO CHAT (Potato Chaat)

Achari aloo is a very popular snack recipe and one of my favourite. The best way to enjoy potatoes is to make this spicy Achari aloo chaat and it can be ready so quickly with a few ingredients.

Ingredients

1. Baby potatoes - 10-12
2. Cumin seeds - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Hing 1/3 tsp
7. Nigella seeds - 1/2 tsp
8. Dry red chilli - 1
9. Coriander leaves
10. Mumbai Sev / bhujia - 2-3 tsp
11. Curd - 2 tsp
12. Green chutney
13. Tamarind chutney
14. Oil
15. Salt to taste

Process

1. To start with, dry roast the cumin seeds and all other seeds mentioned in the ingredients along with dry red chilli. Grind into powder, not very fine powder.

2. Boil the baby potatoes and cool it down and remove skin. Make small dots using a tooth pick or fork. 

3. Now heat oil in a pan and add mustard oil. Heat up the oil and add potatoes and fry them for 2-3 minutes. Once they are properly fried add this prepared masala and cook for few more minutes. You can serve this Achari aloo with roti paratha also.

4. For making the chaat, place the Achari aloo on a serving dish, spread curd, green chutney (recipe on my blog), tamarind chutney (recipe on my blog) and Mumbai sev. Serve immediately.

ALOO TUK - Sindhi Recipe

POTATO - Is there anyone who doesn't love Potatoes?

Potatoes are hands down, one of the most versatile ingredients on the planet and they are perfectly delightful in any form. Tried this super crispy Aloo Tuk which is a Sindhi specialty. They are super crispy and perfect for evening snacks, the outset crust is so crisp whereas the inside is soft. 

Ingredients:

1. Baby Potatoes - 100 gram
2. Oil - for deep frying
3. Salt to taste
4. Black pepper - 1 tsp
5. Chat Masala - 1 tsp
6. Red chilli powder - 1 tsp
7. Fresh coriander leaves (optional)
8. Lemon juice - 1 tsp

Process

1. Rinse and wash the potatoes nicely and cut them into two. In a bowl, pour water, add salt and dip these potatoes for sometime. 

2. Boil them for 4-5 minutes and then with the help of knifes, press them a little to give a proper shape (flatten). 

3. Heat oil in a wok for deep frying. Deep fry potatoes in medium heat till they looks crispy and tender. Fry them in batches. Remove from oil and let them cool. Fry them again in the same oil till they are more crisp and golden brown in color. While double frying, add a few potatoes at a time and avoid stirring unnecessary as the potatoes will break and soak too much oil. Also second time frying must be done on high heat so that the potatoes become crisp.

4. Transfer the double fried potatoes in a big bowl and add all the spices. Mix well by shaking the bowl till the potatoes are coated evenly with the spices. . Sprinkle with some fresh coriander leaves and serve hot with tea or coffee.

Note : You can serve these Aloo Tuk with simple Dal rice also. It goes well.

CRISPY HONEY CHILLI POTATOES

Honey chilli potato is a hugely popular Chinese dish. It is very crunchy and full of flavor snack that you cannot resist. This is a favorite snack in all the age groups. Here is the three step simple yet delicious recipe. 

Ingredients:

1. Potatoes - 3 big
2. Cornflour - 3 tsp
3. Salt to taste
4. Soy sauce - 2 tsp
5. Tomato ketchup - 2 tsp
6. Chilli sauce - 1 tsp
7. Pepper - 1/2 tsp
8. Oil - for frying
9. Onion - 1 (finely chopped)
10. Ginger & Garlic (finely chopped) - 1 tsp
11. White sesame - 1 tsp
12. Honey - 1 tsp
13. Spring onions - 1 tsp (finely chopped)

Process:

1. Cut the potatoes into finger chip size and boil them adding a pinch of salt for 10 minutes. Drain water and spread them evenly in a kitchen towel, let the moisture go away. In a bowl, add 1/2 tsp cornflour and mix the potatoes. Deep fry the potatoes until they are crispy golden brown. Keep aside.
2. In a bowl, mix water and corn flour and keep aside. 
3. Heat 2 tsp oil in a frying pan on medium heat and add chopped ginger garlic to it, once the garlic is light brown and fragrant, add onions and saute for 5 minute, then add soy souch, chilli sauce, honey, tomato ketchup and mix well. Add spring onions and the corn flour mix to this sauce. Keep stirring on medium heat for one minute.
4. In a serving bowl, place the crispy fried potatoes and spread the sauce, mix well, garnish with some more white sesame and spring onions or chopped coriander leaves.