Chotey Aloo Masala

I made this dish after a long..long time yesterday.I remember having this first at my dear friend M’s place.Her mother,who’s an excellent non-veg cook,had made this specially for me(since I don’t eat non-veg) when some of us friends,were invited over at her place for lunch.I took a liking for this curry instantly.I loved the baby potatoes floating prettily in the gravy.I asked her for the recipe and found it to be an easy and quick one.Tried it at my place and it was liked by all.Though I give her all the credit for making such a simple curry so tasty,she attributes it to me saying,if not for me,she wouldn’t even have tried it..!!

Recently,I saw a recipe for a similar dish in a magazine,which reminded me of this dish.Went in search for baby potatoes and got real babies,potatoes I mean..they were too baby-ish and I had real trouble peeling off the skins..That was the only effort I made..rest of the cooking got over in a breeze.Took it to a friend’s place for dinner along with phulkas and it got over in no time.

Chotey aloo masala

Ingredients

Baby potatoes – ½ kg
Salt – 1 tbsp
Haldi/turmeric – 1 tsp

Oil – 1 tbsp
Onions – 2,chopped
Tomatoes – 2,chopped
Green chilly – 1,chopped

Oil – 1 tbsp
Jeera – ½ tsp
Ginger-garlic paste – 3 tsp
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Chole masala – 1 tbsp(you could use garam masala too)
Salt to taste
Kasoori methi – 1 tsp
Coriander leaves – chopped,3-4 tbsp

Method

Prick the potatoes with a fork and pressure cook with salt and haldi for 15 minutes or till done.

In a kadai,add oil and sauté onions till light brown.
Add tomatoes and green chilly and sauté till the tomatoes get cooked.
Cool and grind to a smooth paste.

Peel the potatoes and keep aside.

In a kadai,add oil and splutter jeera.
Add ginger-garlic paste and sauté for a minute.
Add the ground paste,chilly powder,coriander powder,chole masala and salt and cook till the raw smell goes.
Add the cooked potatoes and kasoori methi and ¼ cup water.
Let it simmer till the gravy thickens.
Garnish with chopped coriander leaves.
Serve hot!!

Tweet