Alooacharpotatosalad Recipes

POTATO MASALA (ALOO MASALA)

Steps:

• Boil potatoes either in a pot or pressure cooker.
• If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
• Ensure potatoes are just cooked and not very soft or mushy.
• Heat oil in a pan and add mustard and cumin.
• When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.
• Then add ginger and saute for 30 to 60 seconds until aromatic.
• Optional step to soften the dal - Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.
• Add onions, green chili and curry leaves. Saute till the onions turn transparent.
• Once the onions turn transparent, add potatoes, turmeric and salt..
• Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.
• Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.
• Press SAUTE button and pour oil to the inner pot of the instant pot.
• Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.
• Then add curry leaves, onions and green chilies.
• Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.
• Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.
• Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
• Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
• Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).
• When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.
• If there is any excess moisture left, evaporate it in the saute mode first.
• Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.
• Serve potato masala with dosa, sandwiches, roti or even in wraps.

ALOO MATAR

Steps:

• Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
• Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA

Steps:

• Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
• While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
• Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
• When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
• Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
• Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
• Optional: Also add the optional ingredients - ajwain and fennel powder.
• Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
• Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
• Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
• Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
• If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
• Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
• Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
• Sprinkle some flour on the rolling area .
• Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
• Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
• Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
• Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
• Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
• Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
• When the pan is hot, gently transfer a rolled aloo paratha to it.
• With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
• You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
• Smear some ghee on this side as well and press down the edges to cook thoroughly.
• Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
• Top aloo paratha with some butter and serve with pickle or yogurt.

ALOO PARATHA

Steps:

• Boil the potato pieces in a pan of salted water for 15 to 20 minutes, or until tender. Drain well, and mash with a potato masher or ricer until smooth. Set aside to cool. In a bowl, gradually add enough water to the chappati flour to be able to bring the mixture together as a dough. Bring the mixture together into a ball using your hands, then turn out the dough ball onto a lightly-floured work surface and knead lightly for 3 to 4 minutes, or until the dough is smooth and elastic. Set aside.
• In a large bowl, mix together the cooled mashed potatoes, and the ground coriander, ground cumin, amchoor powder, chopped green chile, chopped cilantro, lime juice, and chile powder until well combined. Season the mixture with salt, to taste. Divide the potato mixture into 6 even portions, and roll each portion into a ball, using your hands, and set aside.
• Roll 6 egg-sized balls from the dough mixture, and then flatten them into 4-inch disks using your hands or a lightly-floured rolling pin. Place 1 potato ball on top of each dough disk, then bring the dough around the potato balls and seal the edges, using a little water, if necessary.
• Carefully flatten the stuffed dough balls slightly using your hands.
• Heat a griddle pan or tawa (Indian griddle) over a low heat. Brush each of the stuffed dough balls all over with the oil, and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Serve immediately.

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

ALOO PALAK (POTATOES COOKED IN A CREAMY SPINACH GRAVY) RECIPE - (4.3/5)

Steps:

• Boil a pot of water. When it boils, add the spinach leaves to the boiling water. Allow this to cook for 3 minutes. Drain. Set aside and allow this to cool. Chop garlic, ginger, green chilies and onions. Heat a pot on low-medium heat (dial #4), add oil, add cumin seeds. Once the cumin seeds sizzle, add the turmeric powder. Saute for 10 seconds. Add the ginger, garlic and green chillies. Saute for 20 seconds or so. Add the chopped onions. Saute for 3 minutes and then add salt. Cook for another 3-5 minutes until the onions are slightly carmelized. Stir to avoid burning. In the meantime, peel and chop the potatoes. Use 3 small. Once the onions are done, Add the potatoes. Combine. Lower heat to dial #3, cook this for 5 minutes. In the meantime, chop the tomato. Now add the tomato, salt, 1/2 tsp of red chili powder, and 2 tsp coriander powder. Combine. Cover and simmer on dial #3 for 10-15 minutes, or until the tomatoes and onions have combined into a paste. In the meantime, make the spinach paste. Add the spinach to a blender or Magic Bullet. You may need to add 2 tbsp - 4 tbsp of water to get the spinach to a smooth paste. Back to the onion-tomato mixture, this is what you should have after 10-15 minutes. Add the Spinach Puree....Combine. Cover and allow this to simmer for 10 minutes on dial #3. After 10 minutes, this is what you should have. There should be bubbles forming around the corners. The color will be an intense dark green. Check the potato, make sure it is fork tender, if it is pretty close, that is okay too. Proceed to the next step. Season with salt, 1 tsp garam masala, 1/2 tsp chili powder and 1 tsp coriander powder. Combine. Cover and cook for another 5 minutes on low (dial #3). Add 2-3 dollops of LIGHT Sour Cream... I used 3. Take 2 spoons of dry fenugreek leaves in your palm, rub them. Add the fenugreek leaves to the spinach. Make sure the Potato is fully cooked. Turn off the stove. Combine. Wait 20 minutes before serving... this will allow the flavors to combine. Serve with rice or roti... goes well with Onion Coriander Raita.