Dahi Aloo Chat

Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls,  minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting

Prep time- 10 min

Difficulty level-easy

Spice level-mild

Cuisine-North Indian

Type-Snack,street food

Serve-3

Dahi Aloo Chat

Ingredients

• 3 (small size) - Potato, boiled
• 1 cup of - Yogurt /dahi
• To taste- Salt /namak
• 1/2 tsp - Chili powder /lal mirch
• 1/2 tsp - Roasted cumin powder/bhuna jeera
• 1/4 tsp- Black salt /kala namak
• 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
• 2 tbsp - Green mint chutney /hari chutney(recipe here )
• A pinch of - Sugar

Cooking Directions

1. Peel and chop potatoes into small cubes.
2. Take yogurt in a bowl and whisk it well
3. Add sugar,salt and black salt in the yogurt and mix well.
4. Add chopped potatoes in the yogurt.
5. Let it soak for 15 minutes.
6. Now serve in individual serving bowls.
7. Sprinkle chili powder and roasted cumin powder over it.
8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
9. Best served chilled.

NOTE-

1. If you are fasting then use pepper powder instead of chili powder.
2. Use mango leather chutney /aam paapd chutney if you are fasting.
3. Instead of boiled potatoes you can also use deep fried potato cubes.

Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth

Cluster beans and potatoes cooked in a tangy tomato curry

Guvar phali/Cluster beans are traditionally a summer vegetable and very easily available in that season. For places where it is not available at all, it is usually available in canned and frozen forms in supermarkets.

These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you'll have to de-string it. This step adds 5-10 minutes to the process, but is very important to ensure that the dish doesn't end up being excessively chewy. Once de-stringed, it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.

As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds) to the tempering. It helps the digestion, and adds a great taste too.

The version I am posting today is a "wet curry" (or patli / rasedaar subzi). For a dry stir fried version, you may want to look at this link - Guvar phali  ki subzi

Prep time -10 min
Cooking time - 15 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side
Serve - 4

INGREDIENTS-

• 175 gms - Cluster beans/Guvar phali
• 200 gms - Potato /aloo
• 175 gm /2 medium - Tomato,chopped
• 1 tsp - Green chili,chopped
• 1 tsp - Ginger,chopped
• 3 tbsp - Cooking oil /tel
• 3/4 tsp - Cumin/jeera
• 1/4 tsp - Carom seeds /ajwain
• 1/4 tsp - Asafoetida /hing
• 1/2 tsp - Turmeric/haldi
• 1 tsp - Chili powder /lal mirch
• 1.5 tsp - Coriander powder /dhaniya
• To taste - Salt /namak
• 1 tsp - Lemon juice / numbu ka ras
• 2 tbsp- Fresh coriander/dhaniya,chopped
• A pinch of - Sugar/chini
• 3/4 cup  -Water

COOKING DIRECTIONS

1. Wash and string the guvar phalis
2. Chop to make big pieces of about 1 inches.
3. Peel and chop potato into big pieces.
4. Chop tomatoes in small pieces
5. Heat oil in a pressure cooker.
6. Add cumin and carom seeds,when they start crackling add asafoetida.
7. Now add chopped tomatoes and salt and stir fry till tomatoes become soft and mushy.
8. Now add powdered spices and stir fry till oil start leaving the sides.
9. Add chopped guvar phali and potatoes.
10. Mix well and add water.
11. Mix and pressure cook for about 2-3 whistles or cook till done.
12. Open the cooker when cool down completely.
13. Add lemon juice ,pinch of sugar and fresh coriander.
14. Serve hot.

Serving suggestions-serve with paratha,roti or rice

Aloo Tamatar Ki Subzi - Potato and Tomato Curry

Quick and easy tangy potato and tomato curry

Aloo tamatar ki subzi is a classic combination and the most popular curry of North India.This is amongst the easiest and most delicious recipe to make with a combo of potatoes and tomatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, Bedvi ,  Daal poori , but you can serve it with any Indian bread.You can also make this for fasting as it is made without using onion and garlic like all my recipes

Boiled and mashed potatoes are cooked with tomato puree and then a simple but flavourful tempering is added in the end,so you don't need to stand beside the pan to stir fry all the masala etc.just add everything and let it cook for about 6-8 minutes and then just add the tempering and a delicious curry is ready to serve .
The consistency or thickness of the potato curry depends on individual choice ,as some prefer to make it quite thick and some like to have it on thinner side so add water according to your preference.

If you like potato curries then check these -Vrat ki aloo curry,  Mathura ke dubki waley aloo  , Dahi ke aloo,  Dum aloo masala , Aloo Gobhi ki subzi  and many more potato recipe in my blog

Prep time - 10 min
Cooking time -15 time
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side,main
Serve - 5

INGREDIENTS-

• Potato/aloo, boiled- 4 (450 gms)
• Tomato/tamatar ,chopped -350 gms
• Green chilies/hari mirch ,chopped - 1 tsp
• Fresh coriander,chopped- 2 tbsp
• Turmeric powder/haldi -3/4 tsp
• Chili powder /lal mirch - 1.5 tsp
• Coriander powder/dhaniya - 1tsp
• Sugar/chini- 1 tsp
• Salt /namak- to taste

Temering /waghar/tadka

• Cooking oil /Tel - 1.5 tbsp
• Clarified butter /ghee - 1.5 tbsp
• Cumin seeds/jeera - 1 tsp
• Asafoetida /hing -1/4 tsp
• Curry leaves /kadi patta - 10
• Whole red chilies,dried - 4
• Kashmiri red chili powder - 1/2 tsp

PROCEDURE-

1. Peel and coarsely mash boiled potatoes.(don't make a paste)
2. Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
3. Take a pan and add mashed potatoes and the ground tomato paste.
4. Add all the dry spices, few curry leaves  and 2 .5 cups of water in the pan.
5. Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
6. Now heat oil and ghee in a small pan.
7. Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
8. Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
9. Now pour the tempering over the boiling gravy.
10. Switch off the flame and add chopped coriander in the curry.
11. Cover with a lid and wait for 5 minutes so it will absorb all the flavors.
12. Serve hot.

Serving suggestions-serve with poori ,paratha or any bread.

NOTE-

1. You can add little more or less water in the curry according to the consistency you want to have in the curry .
2. Can also add some boiled peas at step -3 

Aloo Parwal Subzi

Aloo Potol Dalna-Potato and pointed gourd curry cooked with Indian spices.

Parwal is a seasonal vegetable and is available during summers till monsoon season. Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal.

This vegetable is easy to digest so recommended for the patients with weak digestion,constipation,jaundice and  is specialy good for stomach ailments.

In North India Parwal is made in slightly different style,specially made in the form of dry curry/bhujia but some even prefer to make it in a thin gravy.

Parwal is a also a favorite vegetable at my in laws place,though my childeren don't like this but my husband loved this vegetable in all forms.I have also posted the recipe of making  Stuffed parwal  .

This is my version of making Bengali Aloo Parwal Rasa with a slight North Indian twist.Hope you all will enjoy this .

Prep time-15 min
Cooking time-35 min
Difficulty level-medium
spice level-medium hot
Cuisine-Indian
Type- side dish
serve-4

INGREDIENTS-

• Potato /aloo -3 (medium)
• Pointed gourd /parwal/potol  -8 (medium)
• Yogurt/dahi - 2.5 tbsp
• Turmeric /haldi -1/2 tsp
• Chili powder /lal mirch -1 tsp
• Garam masala-1/4 tsp
• Coriander powder/dhaniya -1 tsp 
• Fresh coriander /hara dhaniya- 1tbsp
• Sugar/chini -1/3 tsp
• Salt /namak- to taste
• Water-1.5- 2 cup

Grind together-

• Tomato,chopped- 3
• Green chilies,chopped- 2
• Ginger-1/2 inch

Tempering-

• Mustard oil /sarso ka tel 2.5 tbsp*
• Whole red chilies /lal mirch -3
• Green cardamom /hari elaichi -4
• Cinnamon /daalchini -1/3 inch
• Cumin /jeera-1 tsp
• Cloves /laung -2

PREPARATION-

1. Wash and peel potatoes and chop into medium size pieces.
2. Wash and trim both the ends of parwal,slit from the center and chop into thick pieces.
3. Grind together tomato,green chilies and ginger and make a smooth paste.
4. Heat oil in a pan and deep fry parwal  till they shrink in size but remain green in colour.
5. Deep fry potatoes till they get half cooked and get a nice golden colour.
6. Take 2.5 tbsp oil in a pan and add the tempering ingredients-cumin,green cardamom,cloves and cinnamon.
7. When cumin become golden then add the tomato paste and saute for a minute.
8. Now add all the dry spices and yogurt and stir fry till oil start separating.
9. Add fried aloo and parwal and mix well.
10. Now add around 1 cup of water(can add more if you want a thin gravy)
11. Cover the pan with a lid and simmer till potato and parwal become soft and gravy thickens.
12. Add a pinch of garam masala,sugar and fresh coriander and cook for a minute.
13. Serve hot with luchi, paratha or daal- rice.

NOTE-
1- You can substitute mustard oil with any cooking oil of your choice,but for the authentic flavour I prefer mustard oil.
2- You may shallow fry the parwals and use boiled potatoes(80%)for a low fat version.
3- No need to peel or scrape parwals otherwise they become soft and mushy and loose the crispiness.
4- water can be added according to the consistency of the curry you want to have .