Aalu or Alu or Aloo or Potatoes being one of the staple vegetables in India, had lot of variations and methods to prepare. Potatoes cooked in spices and then adding besan (chana/chick pea flour) to it at the end makes this dish so irresistible. It's mostly prepared in gravy style but I like it to be little dry as it goes well as a side dish and can also be served with steamed rice.
Cooking Time: 45 mins Servings: 4
Preparation Time: 15 mins Category: Main Course - Non-Veg
Ingredients:
 |
| Aloo Besan |
Potatoes/Alu - 250 gms
Besan/Chick pea flour - 2 tbsp
Vegetable/cooking oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies (crushed) - 2 or 3
Curry leaves - 8 to 10
Red chilly powder - 2 tsps
Salt - to taste
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Chopped coriander leaves - 1 stem
Preparation Method:
=============
- Peel the skin of potatoes (I don't like it with skin) and chop them into regular sized cubes.
- Heat oil in a kadai/vessel. Simmer the flame and add mustard, cumin, curry leaves and dry red chillies. Saute them for a minute.
- Add the potatoes and stir well.
- When they are about half cooked and turn gold in color add chilly powder, turmeric, salt to taste, ginger garlic paste. Mix them well and cook for about 10 mins on medium flame.
- Now add coriander power and two medium cups of water in the vessel and cook with a closed it until water comes to a boil.
- Now simmer the flame and start adding chick pear flour and keep mixing the dish to ensure flour won't form into any lumps. Cook on medium flame until the water is completely absorbed.
- Keep stirring delicately until entire dish is completely cooked (on low flame) and the flour is not sticky anymore.
- Turn off the stove, take the dish into a serving vessel and garnish with freshly chopped coriander leaves.
- Serve hot with phulkas, chapathis, rotis, pooris or steam rice.
No comments:
Post a Comment