Aloo Recipes.docx

7/29/2019 Aloo Recipes.docx

1/5

Aloo Ki Tikki

Book: Cooking with Olive Oil

Rating:

Deep fried potato dumplings ideal as a starter.

Cooking Time: 10-15 minutesServings: 4

Preparation Time: 10-15 minutes

Category: Veg

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Ingredients

Potato,boiled and mashed 6 medium

Salt to taste

Olive oil +deep fry 1 tablespoon

Onion ,chopped 1 medium

Cottage cheese (paneer),grated 1/4

Fresh coriander leaves,chopped 1/4 cup

Cashewnuts,crushed 6-8

Red chilli powder 1/2 tablespoon

MethodAdd salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.

Heat one tablespoon of olive oil in a pan and saut onion till translucent. Cool and mix with

paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve

equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Rolland shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.

Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on

absorbent paper. Serve hot with tomato ketchup or mint chutney.
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2/5

Aloo Chole

Contributed By: Khana Khazana

Rating:

Potatoes and kabuli chana cooked with spices go well with puris

Cooking Time: 20-30 minutes

Servings: 4


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Ingredients

Chickpeas (kabuli chana) 1 1/2 cups

Potatoes 2 medium

Tea leaves 1 tablespoon

Dried Indian gooseberry (amla) 2-3

Oil 5 tablespoons to shallow fry

Cumin seeds 2 tablespoons

Green chillies,slit 4-6

Garlic paste 1 tablespoon

Ginger paste 1 tablespoon

Coriander powder 2 tablespoons

Cumin powder 2 tablespoons

Red chilli powder 1 1/2 teaspoons

Dry mango powder (amchur) 1/2 teaspoon

Salt to taste

Pomegranate seeds (anardana) 1 tablespoon

Garam masala powder 1 teaspoon

Tomatoes 2 medium

MethodWash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth

to form a bundle. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied inmuslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the

cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the
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3/5

boiled potatoes and cut them into one inch sized cubes. Heat two tablespoons of oil in a pan, add

one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder,

cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In anotherpan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper

and keep aside. Add boiled chickpeas to the masala, add some more cooking stock and salt.

Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoesto the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little wateror stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and

saut for a few minutes. Adjust seasoning in the chole, add the tomatoes and simmer for few

minutes Serve hot.

Aloo Matar Paneer

Channel: FoodFood-Sanjeev Kapoor's Kitchen

Rating:

A tasty and spicy combination of aloo, matar and paneer

Cooking Time: 10-15 minutes

Servings: 4


Category: Veg

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Ingredients Potatoes,peeled 2 medium

Green peas,shelled 1 cup

Cottage cheese (paneer) 100 grams

Onion 1 medium

Ginger 1

Garlic 8 - 10 cloves

Oil 2 tablespoons
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4/5

Cumin seeds 2 teaspoons

Salt to taste

Turmeric powder 1/4 teaspoon

Coriander powder 1 1/2 teaspoons

Red chilli powder 1 teaspoon

Fresh tomato puree 1 cup Roasted peanuts,paste 2 tablespoons

Garam masala powder 1 teaspoon

Method

Grind onion, garlic and ginger.Heat oil in a nine stick pan, add cumin seeds and saut till lightly browned.

Cut thin batons of potatoes.

Add the ground paste to the pan and saut till lightly browned, stirring frequently.

Add potatoes, salt and turmeric powder and mix. Add cup water and mix well. Cover and cooktill potatoes are almost done.

Cut paneer into small cubes. Add coriander powder and red chilli powder and mix. Add green

peas and mix. Cover and cook till the vegetables are done.Add tomato puree and mix. Cover and cook for 2 minutes.

Add peanut paste and mix well. And paneer and mix.

Sprinkle garam masala powder and serve hot with roti.

Aloo Palak Pulao

Book: Cooking with Love

Rating:

An innovative way to make kids eat rice.Cooking Time: 20-25 minutes

Servings: 4


Category: Veg

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5/5

Ingredients

Potatoes,cut into inch cubes 2 medium

Spinach,finely chopped 1 cup

Rice,soaked 1 1/2 cup

Bottle gourd (lauki/doodhi),peeled and cut intocubes 1/4 medium

Ghee2

tablespoons

Cumin seeds 1 teaspoon

Tomato,finely chopped 1 medium

Salt to taste

Method

Heat the ghee in a deep pan and add the cumin seeds. When they begin to change colour add thetomato, potatoes and bottle gourd and saut for two minutes.

Add the rice and spinach and saut for two more minutes. Add three cups of hot water and salt

and mix.When the mixture comes to a boil, reduce heat, cover and cook till the rice and the vegetables are

done.

Serve hot.

Aloo Recipes.docx

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