Tag Archives: aloo

Deviled Potatoes

I love having people over, and I love hosting parties. I love everything to do with the hosting – planning, sending out invites, the prepping, and I don’t even mind the clearing up after everyone’s left too. There’s one thing I just hate doing though - preparing starters that entail deep-frying. Much as they are the easiest to dish up, I just abhor the thought of standing in front of the frying pan. Not my cup of tea. Uggghh! So when Nags suggested we all come up with ideas for savoury appetizers that would be easy to make in bulk (for about 50 people or more), it had me all excited. It was like she had leafed through my mind and decided to give me a chance to fix for my problem.

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Potato Saagu

I was left with some Aloo Parantha stuffing after making all my paranthas and I dint want to put it in the refrigerator cos I knew it’d be long forgotten. Daisy blue’s event has had me thinking of what to send over. No, I’m not purposely making sure I end up with leftovers to transform and send to her event, but there was enough stuffing to make just another 3 paranthas and that wasn’t good enough for our dinner. If you have a husband like mine, with a voracious appetite, you’d know what I mean. So the Aloo Parantha Stuffing very conveniently became Saagu to go with the Neer Doses that I’d made for breakfast. Oh and transforming the left-overs doesn’t end here! Watch the upcoming posts to know more ;)

Aloo Parantha Stuffing >> Easy-peasy Potato Saagu >> ?? (Anybody wants to try guessing?)


  • Aloo Parantha Stuffing – 2 cups (or as much as you’re left with)
  • Coriander/Cilantro – a sprig, finely chopped
  • Warm Water – as required, to give the saagu the right consistency
  • Jeera/Cumin seeds – 1/2 tsp
  • Oil – 1 tbsp


  • In a wok, heat the oil. Add jeera seeds and allow to splutter.
  • Add the aloo parantha stuffing and adequate warm water. Stir gently to get a uniform consistency.
  • Adjust salt if required and cook on a medium flame for 3-5 minutes.
  • Garnish with coriander/cilantro and serve hot with rotis/puris/dosas, whatever you deem fit!

This is going straight to Gomathy’s (Daisy Blue) ‘Left-over Delicacies‘ Event.

Aloo Parantha

Who can resist potatoes/aloo, and paranthas at that? Well atleast not me! Most of you visiting regularly must know by now about my love-affair with them taters! Though a lot of people prefer Aloo Paranthas for breakfast, I’d still vote for lunch/dinner b’cos they fill me up so much that I end up like a sitting duck with restricted movements!


For the stuffing:

  • Onions – 2 nos (large-sized; finely chopped)
  • Potatoes – 4 nos (large-sized; pressure cooked till soft, de-skinned and mashed)
  • Green Chillies – 2-3 nos (finely chopped/minced; alter to suit your taste)
  • Ginger – 1″ long piece; minced
  • Garlic – 7-8 pods; minced
  • Coriander/Cilantro – a handful; finely chopped
  • Jeera/Cumin seeds – 1 tsp
  • Red Chilli powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Jeera Powder – 1/2 tsp
  • Dhaniya powder (optional) – 1/4 tsp
  • Amchur powder (optional) – 1/4 tsp
  • Salt – to taste
  • Oil – 2 tbsps

For the dough:

  • Whole wheat flour – 2 cups
  • Salt – to taste
  • Water – as required
  • Oil – 2 tbsps


  • Prepare a dough with whole wheat flour, as you would for rotis/chappathis. Cover and set aside.
  • For the stuffing, heat oil in a wok. Add the jeera and allow to splutter.
  • Add the finely chopped onions, minced ginger and garlic, finely chopped green chillies. Saute till the onions are cooked tender. Remove from flame.
  • Transfer to a bowl and add the mashed potatoes, salt, red chilli powder, garam masala powder, jeera powder, dhaniya powder, amchur powder (if using) and coriander.  Mash well to incorporate all the ingredients. Allow the mixture to cool a bit if it is still hot.
  • Now, take a small amount of the roti dough and flatten with a rolling-pin.
  • Put some stuffing in the centre. Make sure this filling is a little smaller than the dough you have rolled out.
  • Draw the edges of the rolled out dough towards the centre to cover the stuffing (like a potli) and seal it well. Press the top of the ball with the palm of your hand until the dough gets depressed and forms a circular flatbread.
  • Roll out to a thickness slightly more than that of your rotis. Too thick a parantha will not cook well and too thin will break/crumble easily. The trick is getting the thickness right.
  • Heat a griddle/tawa and cook the parantha on a medium flame. It usually takes longer than a roti/chappathi to cook well.
  • Use a generous amount of oil on both sides, to cook the parantha, else it wont get cooked well. (This is one reason why I dont make paranthas too often).
  • In the meanwhile, take some thick curd, whip lightly so as to form a smooth texture. Add 1/4 tsp each of black pepper powder and jeera powder. Add salt to taste and some finely chopped coriander (optional).
  • Once the parantha is cooked, serve hot with the masala curd, some tomato slices and onion rings on the side. Yummax!

Dum Aloo & North Indian Gravy variants for Dummies

Anyone for some potatoes, raise your hand. Yeah, that’s what I thought! :D

I finally made this to satiate a fan’s recipe request for Aloo sabzi in gravy. She says her husband loves taters beyond all other food. Jayashree, this one is specially for you and your family. I know I’d promised to make it with the baby potatoes for you, however, though I have been hunting for them for quite sometime now, I haven’t spotted them anywhere in the 2-3 markets I frequent. I didn’t want to keep you waiting anymore and finally made it today with the regular taters, to go with our Jeera Rice. Hope you all will like it.

This sabzi has the basic North Indian gravy that you can find in most Punjabi dishes, and variations can be made to suit your palate/need once you have this mastered. Believe me, it is no rocket science. Try one or two dishes with this gravy and then move onto experimenting with the variations, and you wont be wowing the ones at the Indian restaurants anymore, b’cos you can very well make them yourself at home, sans the copious amounts of oil (or what they call as oil, which could very well be trans fats…ughh), and god knows what all else they throw in, in restaurants!


Basic North Indian (Orange) Gravy:

  • Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
  • Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
  • Ginger – 1″ long piece, finely chopped
  • Garlic – 5-6 pods, finely chopped
  • Jeera/Cumin Seeds – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Red Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Jeera powder – 1/2 tsp
  • Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
  • Salt – to taste
  • Curd (optional) – 3 tbsps (to lend a tangy twist to your gravy)
  • Thick Fresh cream/Malai (optional) – 4 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
  • Milk (optional) – 4 tbsps (to lend a creamy texture to your gravy)
  • Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
  • Oil – 2 + 1 tbsps (+2 tbsps, if frying veggies like potato to add to the gravy)

(Note: If you like your gravy slightly tangier, use more tomatoes. If you like it slightly sweet, use more onions…that’s the trick yeah, and not adding sugar, to make the gravy sweeter)

Optional Enhancement variants (use any 1 at a time only):

  • Poppy seeds + cashew paste – 4 tbsps (for that rich, creamy taste)
  • Poppy seeds paste – 2 tbsps (for a slightly different nutty flavour; don’t add too much or the poppy seeds will dominate the gravy with their flavour)
  • Cashew paste – 4 tbsps (for that rich taste and creamy texture)
  • Badam/Almond paste – 4 tbsps (for that rich taste and creamy texture)
  • Cashew + Badam paste – 4 tbsps (for that rich taste and creamy texture)
  • Cashew + Freshly grated coconut paste – 4 tbsps (for that rich taste and creamy texture)
  • Poppy seeds + cashew + freshly grated coconut paste – 4 tbsps (for that rich taste and creamy texture)

(Note: All the above enhancement variants are to be used in addition to the basic gravy. They not only thicken the consistency of your gravy, but also enhance the taste and texture)

Other Ingredients (make suitable combos):

  • Vegetable of choice: potatoes/cauliflower/french beans/carrots/green peas/capsicum, or different combos with the veggies, to suit your taste – 3 cups (ensure you always cook the veggies with a little salt)
  • OR, Beans/Legumes: Rajma/Kabuli Channa/Black Channa etc – 3 cups
  • OR, Paneer/Tofu – 3 cups


  • Cook the required veggie/s, beans. Since I used potatoes today, let me elaborate on that in the recipe.
  • Pressure cook the potatoes (whole-ly) and set aside.
  • In a wok, heat 2 tbsps of oil. Add the onions and turmeric powder (skip the turmeric powder if making palak paneer). Sauté the cubed onions on a low medium flame, till they are cooked tender (take care not to burn them on the edges). Allow the sautéed onions to cool.
  • Grind the cooled sautéed onions, cubed tomatoes, ginger and garlic to a smooth paste.
  • In the same wok you used earlier, heat 1 tbsp oil, add jeera seeds and allow to splutter.
  • Add the tomato-onion-ginger-garlic paste. Cook on a medium flame for 5 minutes till the raw aroma reduces a little. Add some warm water if required, to adjust consistency of gravy.
  • Add the red chilli powder, garam masala powder, jeera powder, dhaniya powder, methi powder(if using), amchur powder (if using) and salt. Stir well and allow to cook on a low-medium flame for atleast 15 minutes, or till the raw aroma is fully gone, and the spices have been soaked up by the gravy.
  • As the gravy is cooking, de-skin the potatoes, and cut into chunks of about 2″ wide each.
  • In another wok (preferably non-stick), heat 2 tbsps oil and fry the potato pieces with little salt, till lightly browned. The reason why this is done is to prevent the potatoes from crumbling in the gravy. Also, it enhances the taste.
  • Add curd, thick fresh cream, crushed kasuri methi, and also any optional enhancement variant (if using) at this stage, and allow the gravy to season and thicken. Adjust salt if required.
  • Add the roasted potato pieces to the gravy.
  • Stir gently, taking care not to crush the veggies (in this case, potatoes) and allow to cook on a low flame for about 10-15 minutes.
  • Once done, remove from flame and garnish with coriander/cilantro (and more fresh cream if you aren’t particularly worried about adding on those calories).
  • Serve hot with rotis/rice specialties like Pulao, Jeera Rice, Ghee rice etc.

Phew! That was one long post. Though I’ve said quite a lot, don’t let that scare you; it isn’t much once you make it. Hope this post helps you all with mastering Punjabi gravy dishes. You can also find the recipe to the North Indian White gravy here. Feel free to drop me a line in case of any queries.

Potato & Bell Pepper Stir-fry

Another quick and easy sabzi to go with your rotis. This one has both my favourite veggies. Perfect comfort food!


  • Potatoes – 4 nos (large sized; steam cooked wholly, peeled and diced into bite-sized pieces)
  • Capsicum/Bell Pepper – 2 nos (medium sized; diced)
  • Jeera/Cumin seeds – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Red Chilly powder – 1/2 tsp (adjust to suit your taste)
  • Garam Masala powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Dhaniya powder – 1/4 tsp
  • Amchur powder – 1/2 tsp
  • Salt – to taste
  • Oil – 2 tsps


  • Heat the oil in a wok. Add jeera seeds and allow to splutter.
  • Add the capsicum and turmeric powder. Saute on a medium flame till the capsicum is cooked.
  • Add the diced potatoes and salt. Stir fry on high for 2 minutes.
  • Stir in all the spice powders and stir fry on high for 5 minutes till the sabzi is well coated with all the spices.
  • Serve hot with straight-from-the-pan rotis and some fresh tomato-onion-cucumber salad!