As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Wednesday, January 5, 2011

Imli-Aloo ki Sabzi

For today's posts, I'm going to skip the usual jibber-jabber and get right to the point :) The list of ingredients is a little exhaustive, but it really is stuff that most Indian kitchens always have in stock!

12-15 baby potatoes(steamed & peeled & halved)
3 tbsp Oil
1 pinch Asafoetida (Heeng)
2 tsp Jeera (Cumin Seeds)
1/4 tsp Methi Seeds (Fenugreek)
3/4 tsp Saunf (Fennel Seeds)
4-5 Dry Red Chillies
1-1/2 tbsp Imli paste (Tamarind) dissolved in 1/4 cup hot water
1-1/2 tsp Red Chilli powder
2 to 3 tsp Garam Masala
3/4 tsp Chaat Masala
1/2 tsp Mint powder/ fresh mint leaves
4 tbsp Coriander leaves (chopped)
Salt - as per taste

1.) Heat the oil in a thick bottomed kadhai. When hot, add the Hing, Jeera & Methi seeds. When the jeera & methi seeds start sputtering, add the Saunf & Dry red chillies. Fry for a few seconds and add the Tamarind water to the spices. Allow the tamarind water to simmer for just about a minute.
2.)  Add the steamed(cooked) , peeled and halved baby potatoes and stir gently to avoid mashing.
3.) Add the Red chilli powder, Garam masala, Chaat masala & Mint powder. Add the salt and mix gently to ensure that all the spices are mixed well and coat all the potatoes nicely.
4.) Add the chopped green coriander and serve with warm fresh Chapatis!

1 comment:

  1. I have tried some of them and have to save them for future use. These Imli-Aloo ki Sabzi recipe are really helpful

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