Khatta Teekha Chatpata Aaloo

Just reading the title of this dish leaves one with a mouth watering stuff!!

So read on an note the Ingredients:

1/4 kg Baby potatoes
2 tsps Kashmiri red chilli powder (For that lovely red tandoori colour)
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
Fresh coriander leaves a few sprigs (Chopped finely)
2 tsps Oil (You can also use Desi Ghee to enhance the taste)
1/2 tsp Mustard seeds
Salt to taste
2 tbsps Tamarind pulp ( Imli ka paste)
Chaat Masala Chutki Bhar

Method:

1.Wash baby potatoes well under the running water.
2. Do not peel them, leave them with the skin.
3. Masala Paste: Now Blend together Kashmiri red chilli powder (Laal Mirch), turmeric powder (Haldi Powder), coriander powder (Dhania Powder) and cumin powder (Jeera Powder)with two to three tablespoons of water to make a smooth paste.
4.Clean, wash and chop coriander leaves.
5.Heat oil in a pan, add mustard seeds let it crackle.
6. Add potatoes, salt to taste and half a cup of water in it.
7.Cover and cook till potatoes are half done.
8.Stir in the masala paste.
9.Cover and cook till potatoes are completely cooked.
10.Add coriander leaves and mix well.
11.Add tamarind pulp and cook on low heat for ten to fifteen minutes.
12.Sprinkle chaat masale.
13.Serve hot.

Works very well as a side dish for lunch and dinner..you may want to add some chopped green chillies as well from the top incase you wanna a mouth watering and eye watering experience ;0)

Cheers

Aaloo

Aaloo Chole

Ingredients
Serves 4

2 medium sized Potatoes (boiled)
5 tbsps + to shallow fry Oil
4-6 Green chillies (slit)
1 tbsp Ginger paste
1½ tsps Red chilli powder
1 tbsp Pomegranate seeds (अनार्दाना)
2 medium sized Tomatoes
2 tbsps Coriander powder
2 tbsps Cumin powder
1/2 tsp Dry mango powder (अम्चुर)
Salt to taste
1½ cups Chickpeas (kabuli chana)
1 tbsp Tea leaves or Tea Bag : Makes the chana black
2-3 Dried Indian gooseberry (amla) : This will make the chana black
1 tsp Garam masala powder
2 tbsps Cumin seeds
1 tbsp Garlic paste

Method:

Wash 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 in muslin 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 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 another pan 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 potatoes to the chole and mix.
Add the crushed masala, garam masala powder and mix.
Add a little water or stock.
Cut the tomatoes into quarters.
Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.
Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.

Apke Garma Garam Aaloo Chole Tayaar hain...Puri ya Bhature ke saath serve kariyae.