Tag Archives: potato

Quick(est) Aaloo Tamatar


This is a quick fix – when I am short on both, time and ingredients in the fridge. It goes well with parathas or pooris and when served, looks pretty decent (does not give away the fact that you made this as you had not much alternatives). I have got a pretty elaborate recipe of the “aaloo ka rassa” prepared at my home in Indore, which involves boiling potatoes separately and sautéing tomatoes for a long time. But this worked well for lazy Sunday lunches, when there was a lot of time on hands. In my version, everything goes from the blender- to the pressure cooker- to the plate.
I don’t know from where did I pick this up, prolly hubby N might have made this at some point of time. I think if I jot down all my recipes on this blog, I will have to have a category “coached by hubby N” and half of the dishes I cook would figure there!

Ready to be eaten with pooris or parathas

Ingredients –
Potatoes – 3 medium (peeled, washed, cut into big chunks)
Green Peas – a fistful (fresh or frozen, optional)
Tomatoes – 3 medium or 2 big ( ripe, red ones)
Ginger – half an inch piece (washed, peeled)
Green chilies – 2 (stems removed)
Oil – 1 tbsp
Jeera, Rai, Ajwain – half tsp each
Haldi – half tsp
Garam masala/ Kitchen King masala – 1 tsp
Dhania powder – 1 tsp
Salt – as per taste
Sugar – a pinch or two

Method –

1. Cut the tomatoes into halves. Put them in a blender jar along with the ginger and green chilies. Blend it to a paste.
2. Take a dry clean pressure cooker. Put in the oil and heat it.
3. Once the oil is hot, add jeera, ajwain, rai and let them pop and sizzle for a few seconds. Add haldi.
4. Put the tomato paste from the blender jar and mix in the oil and spices. Let this cook till the rawness of tomatoes is gone and the deal starts to look shiny (the oil kinda oozes out). This took 10 minutes for me. You need to keep moving around the paste every few minutes, lest it sticks to the bottom of the pan.
5. Add the garam masala, salt, dhania powder and sugar. The sugar balances out the tartness of the tomatoes.
6. Now, add the potato chunks and peas (if using).
7. Add in water to make the deal watery. We need enough water as this will be cooked in pressure, but not so much as to make things runny. Use your experience and judgment.
8. Close the lid of the cooker and let this cook on a sim flame, upto two whistles. We don’t want the potatoes to turn into a mush.
9. Once the cooker cools down, open it and check the consistency. The tomatoes and potatoes should look like a single entity. If too watery, keep the cooker pan on a sim flame and let this cook in open.
10. Serve with parathas, pooris.


Aaloo Shimla Mirch ki Sabji


Aaloo Shimla Mirch’ is a side I have been making at least twice a week since I have been married. But there was a time when I made this every alternate day – for 4 months! Yeps! Not that I loved it so much, nor that I hated any other vegetables..but the sole reason – I did not know how to make anything else! This was nearly a decade ago, when a ‘homely’ girl (who was at home munching down mom-cooked-meals post college and later post-work) like myself was transported to the US for an onsite assignment. I was reassured of the availability of food on the day I landed – welcomed with paratha and daal cooked by a colleague. Before I could settle down comfortably and assume the next meal would be dished out from the kitchen to my plate – I was shoved to Walmart and Fresh Farms with a clear message – ‘help yourself please!’. Now, I was 23 and cooking aaloo ki sabji everyday would have revealed to my colleagues that I knew nothing more, which would have made me ‘talk of the town office’. Gobhi, beans, spinach were beyond me and chole, rajma paneer were like aiming for the stars. It was only this humble capsicum that I figured could save me. I deduced all I need to do was make aaloo ki sabji and add these to it. It cooked fast, so would never remain raw / uncooked. If it betrayed me, I would say I like it crunchy. It does’t release lot of water, it doesn’t need to be ‘chopped fine’, no onion, no tomato – all in all a safe bet. I would buy two big ones every weekend and cook half of it at one time – that made it four times in a week!

My dear friend S who was doing her MS in the US in those times, would call and ask – ‘ so, what’s cooking?’. Me –‘aaloo shimla mirch’. After a few days of the same reply, she wondered – ‘how come you are cooking aaloo shimla mirch ALL the time? You like it so much?’. Dear S, I don’t remember what I told you that time, but big chances are that if you still call me and ask, you may get the same answer! 🙂

Simple yet awesome

Ingredients –
Aaloo / Potatoes – 4 big (peeled, washed, cut to bite sized chunks)
Shimla Mirch / Capsicum – 4 big (washed, deseeded, chopped to bite sized chunks)
Oil – 1.5 tbsp
Jeera – 1 tsp
Ajwain – 1 tsp
Haldi – half tsp
Red chili powder – 1 tsp
Dhane-chi-pood / Coriander Powder – 1 tbsp
Garam Masala / Kitchen King Masala – 1 tbsp
Salt – as per taste

Method –
1. Heat oil in a wok / non-stick pan.
2. When hot, add jeera, ajwain and let them splutter for a few seconds.
3. Add haldi, red chili powder and give it a stir to blend them with the oil.
4. Put in the potato and shimla mirch chunks, mix gently to coat them with the oil mix.
5. Cover and cook for 5 to 7 minutes / till the capsicum wilts.
6. Open and add salt. Cover and cook again for 5 minutes/ till the time potatoes are cooked through and soft.
7. Finally, open and sprinkle the magic ingredients – coriander powder and garam masala.
8. Cook for 2 minutes in the open, so that the moisture evaporates and the deal looks crisp and shiny.
9. Serve with rotis, or pack for lunch.

Sending this to ‘Dish it out’ event which has a theme of potato and bell peppers for August 2012. Linking it to the event page at Anshu’s blog and also to Vardhini’s blog.

Potato Cheese Sandwich


A typical weekday breakfast, this sandwich is easy, quick and portable – I often eat it in the car, on my way to work. Sometimes, this one also helps me in my “fridge cleaning” activity a) to consume some bread lying in the fridge b) some boiled potatoes waiting to be used.

It is a very simple and forgiving recipe, and you can change the proportions of seasoning as per your taste.

Ingredients –
Bread slices – 8 (brown/ white/ any variety)
Potatoes – 3 medium sized, boiled, peeled and mashed
Grated cheese – half cup, I used Amul cheese cubes and grated them
Green chilies – 1, chopped to very small pieces
Salt – as per taste
Black pepper powder – half tspn
Butter – any ( I used Amul)

1. Cut off the edges of the bread slices using a knife. If you are short on time, skip this step.
2. In a bowl, combine and mix evenly mashed potatoes, grated cheese, green chili pieces, salt, pepper powder.
3. To assemble the sandwich, pat on the potato mix on a slice of bread, so that it covers the bread evenly. The potato layer can be as thin or as thick as you want. Keep another slice of bread above the potato layer.
5. Heat a tawa (preferably non stick) and roast the sandwich on both sides, applying butter, till the bread is crunchy and browned.
6. Cut to triangles using a knife.
7. Serve with tomato ketchup or green chutney.

You can play around all you want – add chopped onions, add a spoonful of chutney..just anything. Above is the most basic version that I am able to cook up on an ASAP basis.