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Aloo Aur Methi ki Sabji

1 big bunch fresh fenugreek (methi) leaves
3-4 potatoes
1 tsp. cumin seeds
2 tbsp. ghee
1 tsp. green chili paste
1/4 tsp. turmeric powder and red chili powder
1 tsp. sugar
Salt to taste

Finely cut and the wash the fenugreek leaves. Peel and cut the potatoes into small cubes. In a vessel heat the ghee, add the cumin seeds and cook for few minutes. Add the potatoes, salt, green chilies and cook till the potatoes are cooked. Keep on stirring it so the potatoes do not get brown. After the potatoes are cooked add the methi (fenugreek) leaves and all the other ingredients and cook for about 5 minutes. Serve hot.

Aloo Dhaniya (Potatoes and Coriander)

Large bunch fresh coriander
3 T ghee
3 cups peeled potato, cubed
1 t Salt
1/2 t red chili powder
1/2 t Turmeric
1 t ground fresh green chilies
1 t grated fresh root ginger

Wash and finely chop or blend the coriander leaves in a food processor. In a little ghee fry the potatoes, salt, red chili powder and turmeric. Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked. Add the coriander and fresh chilies and mix once. Simmer on low heat for 10 minutes or until potatoes are fully cooked. Stir from time to time to prevent mixture from sticking to the bottom. If the potatoes are cooked but liquid remains, cook uncovered until it evaporates. In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or until brown. Pour on top of the vegetables and, without mixing, offer.

Aloo Dum

Ghee 3 tbsp.
Bay leaf 1
Ginger 1/2 tsp.
Cumin Seeds 1/2 tsp.
Asofoetida 1/4 tsp.
Turmeric 1/4 tsp.
Chili Powder 1 1/2 tsp.
Yogurt 2/3 tsp.
Salt 1/4 tsp.
Coriander powder 2 tsp.
Potatoes 1 lb.
Tomato 1
Capsicum 1

Heat ghee, add bay leaf and ginger and fry for several minutes. Add mustard and cumin seeds and asofoetida. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yoghurt and salt. Mix gently, cover and cook for about 10 minutes on low heat.

Aloo Dum (Spicy Potato)

Potato (Aloo): 5 large
Ghee : 4 tbsp.
Bay leaf (Tez patta): 2
Cardamom (Elaichi): 2
Cinnamon (Dalchini): 1 inch
Ginger (Adrak) paste : 1 tsp.
Turmeric (Haldi) powder : ½ tsp.
Asofoetida (Hing) : 1 tsp.
Cumin (Jeera) powder : 1 tsp.
Red pepper (Lal Mirch) powder : ½ tsp.
Tomato : 2 medium, chopped
Coriander (Dhania) leaves for garnishing
Salt to taste

Wash potato and boil in salt water without peeling off the jacket. Peel after potato cools down. Cut potato into halves (if potato is small) or into quarters (if potato is large). Pre-heat ghee in a frying pan. Add bay leaf, cinnamon and cardamom. Heat for 15 secs. Add ginger paste and asofoetida. Stir and fry until light brown. Add turmeric powder, cumin powder, red pepper powder and salt to taste. Stir well and heat for 15 seconds. Add potato to the frying pan. Turn down the heat to medium, and stir well for about 5 minutes. Add tomato and sprinkle a little water. Continue to stir for another 10 minutes. During cooking, whenever the contents look like drying, add a little water and stir. Do not add more than 2 tbsp. water at a time. The idea is to have a thick gravy when the potato is cooked. Aloo Dum is ready. Garnish with coriander leaves and offer.

Aloo Dum

Potato (small & round) - 1 pound
Ghee - for frying
Salt - to taste
Ginger Paste - 3 tblspn.
Curd - 50 gms.
Red Chili Powder - 1 1/2 tsp.
Clove - 6
Cinnamon - 2 sticks
Cardamom - 5
Cumin Seed - 1 tsp.
Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chili - 5
Fresh Coriander Leaves - 25 gms.

Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in ghee till golden brown and firm. Keep aside. Take ghee in a handi and crackle the cloves, cinnamon and cardamom. Add the ginger paste and stir for several minutes, until crisped. Add red chili powder and turmeric powder. Bhunno (simmer). Broil cumin seeds in a dry pan and grind them to a powder. Add sugar and roasted cumin powder and stir for 2 minutes. Beat the curd and add. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chilies and chopped coriander leaves.

Aloo Gobi

Cauliflower 1
Potatoes 4
Ghee 1/4 cup
Cumin seeds 1 tsp.
Ginger 1 in. stick
Turmeric 3/4 tsp.
Red Chili Powder 1 tsp.
Tomatoes 3
Garam Masala 1 tsp.
Coriander powder 2 tsp.

Cut cauliflower into flowerets. Cube potatoes. Heat ghee and saute cumin seeds for about a minute. Add ginger, stir and add potatoes. Lower heat, add turmeric and chili powder, then tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for a few minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

Alu Tama (Potato with Bamboo Shoot)

1 cup bamboo shoots
2 cups potatoes, peeled, cubed
1 cup black-eyed peas (soaked overnight)
2 red chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
1 cup vegetable broth
1-1/2 tsp asofoetida
½ cup yogurt
1 cup chopped tomatoes
2 tablespoons ghee
Salt to taste
2 tablespoon chopped cilantro

Heat ghee and sauté red chilies until dark. Add spices and salt and cook few minutes on low heat. Add potatoes and sauté for at least 5 minutes in medium heat. Add soaked peas, bamboo shoots, tomatoes and heat for few minutes. Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and peas are tender, and the gravy has attained its desired consistency. Garnish with chopped cilantro.

Alu Vada

Potatoes - 4
Bengal Gram ( Chana Dhal) - 1/2 Cup
Turmeric - ½ tsp
Ginger paste - 1 1/2 tsp
Salt to taste
1 tsp Asofoetida
½ tsp Red pepper
2 tsp Coriander Powder
1 tsp Masala Powder
½ cup Corn flour
½ cup Bread Crumbs
Handful Cilantro
Sprig curry leaves
Ghee for deep fry

Boil (Pressure Cook if possible) Bengal Gram and peeled, cut potatoes with turmeric powder. Make sure you do not add too much water for boiling. When done, mash them well and add finely chopped ginger paste, cilantro, curry leaves, salt, red pepper, coriander powder and masala powder. Make them round or nicely shaped and roll in the mixture of corn flour and bread crumbs. Deep fry in ghee and offer.

Bangala Dumpa Upma Koora

6 Russet potatoes (large)
1 tsp Turmeric
Salt to taste

For Masala:
2 or 3 red chillies (split each into haves)
2 or 3 green chillies, diced
1/4 tsp asofoetida
1 tsp. of black mustard seed
1 TBSP of Urad dal
1 tsp of cumin seed
1 small bunch of Curry leaves [kari vepaaku]
1 big cube of Unsalted Butter
1 cup of half & half Cream

Cut the potatoes in half. Boil them until they’re mashable. Remove skin and mash. Mix in turmeric and salt. In a little hot ghee fry the mustard seed until they start spluttering. Add green chillies, red chillies, urad dal, cumin seed, asofoetida, curry leaves and fry them brown. Then add the potato and start vigorously mixing the mashed potatoes just like you are making Upma. Add the butter and the cream. Take it off the fire and you now have a lovely Upma Koora to offer!

Bengali Alur Dom

2 pounds small Potatoes
½ cup Ghee
3 Bay Leaf
2 Cloves
2 Cardamom
½ inch Cinnamon
1 Tbsp Coriander Paste
1 Tbsp Ginger Paste
3 Tbsp Cumin
1 ½ Tbsp Black Pepper
¼ Tsp Turmeric Powder
1 ½ cup Water
1 ½ Tsp Salt
1 ½ Tsp Sugar
3 Tbsp Chopped Coriander Powder
2 Tbsp Thick Tamarind Juice

Boil potatoes in sater till they are just done. Drain well and pour cold water over them, then peel. In a little hot ghee fry the bay leaf and ginger paste. Add ground cloves, cardamom and cinnamon, then add cumin, coriander and black pepper. Mix well, add water, then add potatoes and simm well. Add salt, sugar, turmeric and cook till water is absorbed. Add tamarind and mix well. Add coriander leaves and offer.

Bengali Amchuri

Potatoes 4 large
Mustard oil 1 tbsp
Green chillies 2
Amchur (mango) 5-6 pieces
Turmeric powder 1 tsp
Asofoetida 1 tsp
Salt to taste
Water ½ cup

Cut the potatoes into small, thin strips. Wash and rub in a little salt and turmeric. Chop green chillies. Heat mustard oil in a pan, add chillies. Fry until nicely crisped. Add the potatoes, stir again for some time. Add the amchur and pour in half a cup of water. Cook till the gravy is dry. Serve hot.

Dahiwale Aloo

1 lb medium potatoes
8 oz curds ( 250 grams )
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon chopped coriander leaves
1 teaspoon chopped green chillies
2 teaspoon ground spices
1/2 teaspoon red chilli powder
½ cup ghee
Salt to taste

Deep fried the peeled whole potatoes in the ghee, on a low fire until light brown. Remove from the ghee and drain. In a little ghee, fry the turmeric, red chilli powder, and curd and stir until light brown. Add the fried potatoes, salt and 1-1/2 to 2 cups water and cook on a low fire until potatoes are tender. Mix chopped coriander, green chillies and spices. Remove from the fire and offer.

Goanese Potato Curry

10 medium potatoes
1/2 cup tomato puree
1 cup boiled peas
4 tbsps ghee
salt to taste

Grind to a Paste:
4 red chillies
½ cup coconut
2 tsps coriander powder
2 tsps poppy seeds
1-1/2 tsp asofoetida
4 cloves
4 peppercorns
2 sticks cinnamon

Roast the coconut, asofoetida, poppy seeds, cloves, cinnamon, pepper, coriander, and red chillies in a spoonful of ghee for a minute. Add more ghee and fry the potatoes till soft. Add the ground paste, tomato puree, boiled peas, salt and simmer for ten minutes. Serve hot.

Gujarat Potato Shaak

2 pounds potatoes, peeled and cubed
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp green chilli-ginger paste
1 tomato, chopped
1 tbsp coriander powder
1 tsp cumin powder
2 tbsp sugar
salt to taste
Ghee for frying

Heat a little hot ghee fry the mustard seeds, cumin seeds, asafoetida, turmeric and chilli powders, green chilli-ginger paste and stir. Add the tomato and fry with the masala. Add the potatoes and mix well. Add 2 cups of water, the sugar and salt. Cover with a lid and cook till the potatoes are done. Sprinkle the coriander and cumin and mix well. Garnish with chopped coriander and serve hot with rotlis.

Kashmiri Alu Dam

For the Stuffing:
15 medium potatoes
½ cup khoya (double cream or ricotta)
6 chopped cashewnuts
6 chopped raisins
1 green chilli
1tsp cornflour

For the Gravy:
1 cup tomato puree
3 cinnamon sticks
3 cardmoms
3 cloves
4 tbsps fresh cream
4 tbsp ghee
1 tsp sugar
salt to taste

Grind to Paste:
1" piece ginger
2 green chillies
1 tsp chilli powder
1-1/2 tsp asofoetida
1/2 tsp turmeric powder
salt to taste

Boil the potatoes and mash them while hot. Add cornflour and salt to taste. Make medium sized balls, filling them with the above stuffing, and deep fry. Heat ghee in a pan and fry the ground paste till the ghee separates. Add cinnamon, cardamoms, cloves, tomato puree, cream and salt. Add water and boil for a minute till the gravy blends. Put the fried balls in the gravy and allow it to simmer for ten minutes.

Kashmiri Dum Aloo #1

2 pounds medium potatoes, peeled
1/2 tsp cumin seeds
l 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp garam masala powder
1 1/2 tsp coriander powder
1/4 tsp asafetida
2 cloves
2 cardamoms
1 bay leaf
1 stick cinnamon
1-1/2 cups beaten curds
2 tbsps cashew nuts, crushed
Salt to taste

Prick the potatoes with a fork. Heat ghee and fry them to a golden brown. Set aside. Heat 2 tbsps ghee in a pan and fry cumin seeds. Add all the masala powders, asafetida, cloves, cardamoms, cinnamon and the bay leaf. Cook till golden brown. Put in the fried potatoes and the beaten curd. Add the salt and 1 cup of water. Cook in a tightly covered vessel till potatoes are tender. Sprinkle water occasionally if required. Serve garnished with crushed nuts.

Kashmiri Dum Aloo #2

2 pounds Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks)

Grind together the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4 tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Offer hot.

Maharashtra Batate Bhaji

3 large potatoes boiled, peeled
4 green chillies chopped
1 tsp. ginger grated
1/2 tsp. mint leaves finely chopped
2 tsp. coriander leaves finely chopped
8-10 curry leaves chopped
1 tsp. asafoetida
1/2 tsp. turmeric powder
2 tsp. lemon juice
salt to taste
1/2 tsp. cumin seed
1/s tsp. mustard seeds
2 tbsp. ghee

Chop potatoes into medium pieces. Heat ghee in a heavy saucepan. Add seeds and asafoetida, allow to splutter. Add ginger, chillies, and stir fry for 1 minute. Add mint leaves, curry leaves, stir. Add potatoes. Add salt, turmeric, lemon juice, stir well. Cook for 3-4 minutes or till ghee separates. Add coriander, stir gently. Serve hot.

Makhani Aloo Dum

14-15 ounces Small Round Potatoes
Salt to taste
Red Chilli Powder To Sprinkle
3-4 tbsp besan flour
Ghee for deep frying

For Gravy:
3 tbsp Ghee
1/2 tsp Cumin Seeds
2 Green Chillies (Chopped)
1 tsp Chopped Ginger
1 tsp Asofoetida

For Paste:
3 Tomatoes
1 inch piece Ginger
3 Green Chillies
2 Cloves
1 Cardamom
Pureed well in a Mixie

1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Amchur Powder
Salt to taste
1 tsp Sugar
2 tsp Garam Masala Powder
1/3 cup Beaten Curd
4 tbsp Chopped Coriander Leaves
1 1/2 cup Water

Peel the potatoes, prick them with a fork and season well by rubbing in salt, besan and red chilli powder. Let set for 10 minutes. Deep fry in hot ghee until golden brown. Drain well and keep aside. To make the gravy, heat ghee and add cumin, ginger and green chillies to it. Add tomato puree and mix, then add potatoes and fry well. Add the spices and water, and let the Aloo simmer well in the Gravy. Add curd to it and mix well. Add coriander leaves to it and mix, and offer.

Mathura ke Dubkewale Aloo

6 potatoes, boiled
3 green chillies, chopped
1/2 tsp dry ginger powder
1 tsp mango powder (amchur)
1 tsp chilli powder
1 tsp turmeric powder
2 tsps sugar
1 tsp cumin seeds
1/4 tsp asafetida
1 cup coriander leaves, chopped
Salt to taste

Peel and cube the potatoes. Mash them slightly. Set aside. Heat 4 tbsps ghee. Add asafoetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger, mango powder, sugar and salt. Add water to make a thin gravy. Remove from the fire. Heat 1 tbsp ghee. When it is hot, pour it over the potatoes and immediately sprinkle with chilli powder and coriander leaves, and offer.

Methi Aloo

2 Tbsp Ghee
1 Tsp Cumin Seeds
1 tsp. Asafoetida
4 cup small Potatoes, cubed
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Mango Powder
1 Tsp Turmeric Powder
1 Tsp Salt
1 cup Chopped Fenugreek Leaves (Methi Leaves)
½ cup Chopped Coriander Leaves

Heat ghee then add cumin and asafoetida to it. Add potato cubes and sauté well. Add all the spices and cook well. Add methi leaves to it . Cover and cook till the potatoes are done. Add Coriander Leaves and mix well, and offer.

Papar-er Tarkari

2-3 jhaal papars (papadoms)
2 medium sized potatoes
1 teaspoon kala jeera (cumin seeds)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt to taste
4 tablespoons ghee
1 to 1-1/2 cups hot water

Peel the potatoes and dice them into cubes. Heat the ghee in a pan and add the kala jeera. When the kala jeera sputters add the potatoes, stir. Add all the ground spices and stir fry for 5 minutes on medium heat. Stir in the salt and add the water, bring to boil. Now fold and break each papar into 6-8 pieces. Add these papar pieces to the boiling curry. Cook until potatoes are done.

Potato Masala

4 large potatoes (boiled)
1 large daikon radish
4-5 green chilies (slit long strips)
2 tsps channa dhal
1 inch ginger (finely chopped)
salt to taste
1 tsp asofoetida

Heat ghee, fry channa dhal until golden brown. Add asofoetida and crackle mustard. Saute radish and green chillies until golden brown. Throw in a few (4) cups of water; add ginger, asofoetida, salt, let cook for a while. Mash potatoes and dump into above and offer.

Punjabi Sukhe Aloo

2 Tbsp Ghee
1 Whole Red Chilli
1 Tsp Cumin Seeds
1 Tsp Chopped Green Chilli
1 Tsp Chopped Ginger
4 cup boiled, peeled Potatoes, cubed
1 Tsp Salt
1 Tsp Red Chilli Powder
½ cup Peas
½ Tsp Garam Masala Powder
½ Tup Chopped Coriander Leaves

In a little ghee fry the cuming, green chilli, whole red chilli, and ginger. Add potatoes to it and sauté well till a bit golden in colour. Add salt, red chilli powder and garam masala to it. Add Peas and coriander leaves, mix well, and and offer.

Raj Aloo Dahi Ki Sabzi

2 pounds Potatoes
3 Tbsp Ghee
½ Tsp Cumin Seeds
1-½ Tsp Salt
1 Tsp Red Chilli Powder
½ Tsp Turmeric Powder
2 cup- Well Beaten Curd
5 Tbsp Chopped Coriander Leaves
3 cup Water
Chopped Coriander Leaves

Pressure cook potatoes and then cut into medium size pieces. Heat ghee and fry the cumin seeds to it. Add potatoes and salt, red chilli powder, turmeric powder and stir for 3 minutes. Next add beaten curd and water and let it boil well. Add coriander leaves. Check the consistency of the gravy. Check the seasoning and adjust accordingly. Serve hot garnished with chopped coriander leaves.

Small Potatoes in Gravy

1 pound small Potatoes, boiled and skins removed
Curry Leaves (few)
Salt to taste
Tomatoes 3 Big chopped finely
Whole Spices (4 cloves, 1 inch Cinnamon, 3-4 Cardamoms)
3-4 Tbspns Curd
Chilli Pwd- ½ Tbspn
Coriander Pwd - ¾ Tbspn
Ginger Paste - ½ Tbspn
Ghee 4-5 Tbspns
1 tbspn Chopped Coriander leaves
Warm water, 2 cups

Grind to Paste:
12 Cashew nuts
2 Tbspns Chopped Coriander Leaves
1 tsp Asofoetida
½ cup Coconut Scrapings

In a little hot ghee fry the whole spices and curry leaves until brown. Add the ginger paste and fry on low flame, then add the chilli and coriander powders and fry for a few minutes. Add chopped Tomatoes and continue to fry for a few more minutes until the oil comes to the surface. Add the ground Masala and mix nicely, add Salt to taste, the small potatoes (that had been boiled and skin removed), warm water as desired for the Gravy. Cover and let it cook for a while on low flame. When required thickness is achieved, remove from flame and gently stir in the beaten curd. Garnish with chopped Coriander Leaves and offer.

Sri Lankan Hoddha (Coconut Milk curry)

Potatoes and tomatoes julienned, 2 each
Fenugreek seeds (methi) 1 tsp
Green chillies slit 5
A sprig of curry leaves
Half a lime
Turmeric powder ½ tsp
Asofoetida 1 tsp
Coconut milk 2 cups first extract (480 ml)
Coconut milk 3 cups second extract (720 ml)
Cinnamon (an inch) one piece
Salt to taste

In a thick bottomed pan put in all ingredients except the first extract of coconut milk, tomatoes and salt. Cook over low flame till the potatoes are well cooked. Add the first extract coconut milk, tomatoes, salt and simmer to a gentle boil (use low flame to avoid curdling the milk). Squeeze in lime after removing the hoddha from the heat, and offer.

Sri Lanka Potato Curry

1 lb potatoes
1 cup milk (dairy or coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 tsp asofoetida
1 green pepper
salt to taste
1 piece lemon grass

Boil potatoes and remove skin. Cut potatoes into cubes. Dice green pepper. Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add ghee to a different pan at medium heat. Temper green pepper for a minute with remaining spice. Add the contents of the first pot and bring to boil again.

Tamil Hot Potato Curry

Ghee - 3 tbs
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Channa Dhal - 1/4 tsp
Chilly Powder - 1/4 tsp
Salt - 1/2 tsp
Potatoes - 3 medium (or) 2 large
Asofoetida - 1 tsp

Cut the potatoes into quarters and cook in water with a pinch of turmeric powder. When it is half-cooked, add the salt and cook further. DO NOT overcook. Drain off the excess water and peel the potatoes. Cut them into large pieces. Heat up the ghee in a pan and fry the mustard and the dhals. Add the potatoes and stir for some more time. Add the chilly powder, stir once or twice to mix well and remove from the heat.

Tamil Potato Koottu

Urad dhal - 1/2 tsp
Mustard seeds - 1/2 tsp
Jeeragam (cumin seeds) - 1/4 tsp
Salt - 1 tsp
Sambar Powder - 1 tsp
Potato - 2 medium
Ghee for frying

Heat up the ghee in a pan. Splutter the mustards and fry the urad dhal. Add the potatoes cut into small pieces. Stir once or twice to mix them well. Add 1-1/2 cups water and the jeeragam. Cover and simmer for sometime. When the potato is half cooked, add the salt and sambar powder and mix well. Simmer for some more time, or until the potato has been cooked well.

Tily Aloo

16 baby potatoes
1/8 tsp cumin seeds
1/2 tsp mustard seeds
4 to 6 curry leaves
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
2 tbsp sesame seeds, roasted
1 tsp lemon juice
2 tbsp ghee
salt to taste

Parboil the potatoes in salted water. Peel and keep aside. Heat the ghee and fry the cumin seeds, mustard seeds and curry leaves. When the seeds crackle, add the ginger-green chilli paste and stir for some time. Add the potatoes, turmeric powder and salt and saute for 4 to 5 minutes. Add 1/2 cup of water and cook on a slow flame till all the moisture has evaporated and the potatoes are cooked. Remove from the fire, add the sesame seeds and lemon juice and mix well. Garnish with the coriander and green chilli and serve hot.