Sunday, 10 July 2016

Marinated Spicy Alus Three Ways #sikandalouscuisine

Marinated Spicy Alus Three Ways #sikandalouscuisine
 
 

If I had my way I would declare potatoes the National Vegetable - I love them so much. Here is an ode to potatoes , what sets this apart is the marination of potatoes - something I borrowed from Nepali Alu Ki Achaar . 1 also cooked these potatoes three ways.
(A) Make a paste :
1 Heaped Teaspoon Ginger Paste.
1-2 Tablespoons Lemon Juice.
1/2 Teaspoon Haldi.
1 Teaspoon Salt
1/2 Cup Water
200 Grams Potatoes - Boil , peel and cube and  when still warm marinate potatoes in the above paste for about 20-30 minutes.

(B) Spice mix - all lightly roasted and then pound together :
2 Teaspoons Coriander Seeds.
1/2 Teaspoon Jeera.
1 Teaspoon Black Peppercorn.
2 Teaspoons Sauf.

(C) You also Need:
1 Large Tomato - Grate / Puree.
1-2 Sprigs Curry Leaves.
​ Heat oil - I used mustard oil , add tomatoes , when you begin to see the oil add the curry leaves , roasted spice mix  - cook 3-4 minutes , then add in marinated potatoes and saute covered over low heat for a good 10 minutes splashing water as need be​. If you are making the dish dry then its ready at this stage.

​ And in this way you add in water making it a semi dry curry , or a nice full blown curry with a lot of gravy . Just adjust salt and lemon juice accordingly . All versions come out yum !
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