Curry In Kadai ~ An Indian Cooking Blog

We at CurryInKadai, wish you all a very happy and prosperous New Year ahead! We wish this new year brings in loads and loads of happiness for everyone.. Ugadi is so important for Andhrites and we start the day with the pooja and then taking Ugadi Pachadi made with Mangoes( new mangoes ), neem flowers, jaggery/sugar, salt, tamarind juice, khus khus( gasagasalu ), putnala pappu etc., Its actually a juice with Shadruchulu.

Today the house will be swamped with family and freinds enjoying a feast with lots of sweets and savories. Mostly comprising of foods made with Mangoes, like Mango Rice, Sweet Mango chutney, etc., Aloo bondas are a definite must at my in laws house for Ugadi. Aloo Bondas are Dumplings made with potatoes and spices and are sumptuous and super easy! These bondas are brimming with flavor from ginger, mint and cilnatro along with nuttiness from almonds and cashew nuts! I bet no one can eat just one!


Ingredients:

How To:

We love mushrooms! Even my 2 year old cant have enough mushrooms sauteed in very little ghee along with her rice. Mushrooms are a very good source of fiber, protein, folate, vitamin C etc., and the best part very low in fat and calories( 1 cup of sliced mushrooms counts upto 15 calories ). I love to add mushrooms in my noodles. pasta, pulaos and curries. Sometimes to make to sound it a bit fancier i would bake these Potato stuffed Mushrooms. Potatoes are spiced with kasuri methi, garam masala and peas, stuffed into Mushrooms and then baked into perfection. These mushroom aloo tikkis are so cute and super easy to make.

The best part about Indian Cooking is the delicious marriage between the spices and vegetables. You could create an array of wonderful curries and dishes with the magic of Spices and Herbs. This is what Indian cooking teaches you about, making plain vegetables delectable and nutritious! This is the reason why a lot of Indians who are Vegetarian can stay as Vegetarians for life. Indian cooking is all about making good use of ginger, garlic, fresh herbs and the spices but that too in right proportions just enough to revive your taste buds. I do agree too Indian food( especially in my kitchen ) is spicy, but you sure can adjust the spice to your taste. Thats the magic in Indian Cooking.

Heres my Kadai Purple Aloo Gobi Curry, Purple potatoes cooked with cauliflower and peas in a tomato based sauce flavored with Ginger, Cilantro and Mint. Lovely combination of vegetables and spices. The curry is so delicious you dont need a lot of rotis/chapthis to go with it! Yep you can finish the curry as is!

Ingredients you need:

• 1 Purple potato
  
• 1 red potato
  
• fistful of peas
  
• 1/4 cauliflower
  
• 2 - 4 green chillies
  
• 1 tomato
  
• 1 inch ginger root julienned
  
• Mint
  
• Cilantro
  
• 1 tbsp Coriander powder
  
• 1 tsp cumin powder
  
• a pinch of turmeric
  
• 4 tbsp oil

Method of Preparation:

• Seperate cauliflower into florets, rinse thouroughly in warm water with salt and microwave for 2-3 min, cauliflower should still be firm
• Cook the potatoes in microwave until done( should still hold the shape )
• In a kadai / saute pan , heat oil add 1/3 of coriander powder and 1/3 of cumin powder and then stir in cauliflower and dry saute for 2 mins, remove and keep aside
• Repeat the same above process for potatoes too and keep aside
• In the same pan, add remaining oil, add remaining coriander and cumin powders along with turmeric, Stir fry for few seconds and add peas, ginger and green chillies. Fry for a min and then add chopped tomato and salt
• Once the tomato is cooked add the sauteed potato pieces and cauliflower. Cook until everything comes together
• Adjust salt to taste and finish with cilantro and mint

Go ahead and serve this simple Purple Aloo Gobi along with Jeera Rice, Hot Rice, Rotis or even Tortillas and the best compliments are in for sure!!

Its a known fact that everyone has their own ( family ) recipe for potato fry/aloo curry and i don't think there would be any person in this world who wouldn't love potatoes. Here's my Nanamma's simple spicy aloo fry( potato curry ) recipe which is a delicious way of having potatoes without the added fat and cholesterol from the deep frying. My nanamma is very clever when it comes to cooking, she uses a very little oil for cooking but that doesn't mean any compromise in taste. Oh she makes the best chutneys ( chutney out of every vegetable, you name it!! ). Love you Nanamma!!

• 2 red potatoes
• 1 small onion
• Cilantro for garnishing
• 2-3 tbsp oil
• red chilli powder
• salt
• mustard seeds
• cumin seeds
• curry leaves
• turmeric
• 1 tsp garam masala

• Peel the potatoes and chop into very small pieces, and add to water in a bowl and keep it aside to stop any discoloration
• In a kadai or skillet add oil, once heated add mustard seeds, cumin seeds, and once they start to crackle add curry leaves followed by potatoes, turmeric and salt.
• Cook it covered under medium heat, once they are half cooked add chopped onion and saute for little longer until everything is cooked properly
• Add red chilli powder, garam masala and adjust salt to taste
• Garnish with cilantro and relish right away!!

Methi( Menthi Aaku ) aka Fenugreek is used as a herb( fenugreek leaves ) and also the seeds used as spice. Back home, we used to get very small bunches of just sprouted fenugreek leaves and they are very milder and juicier compared to the matured leaves. But the ones i get here in US are litle bit matured and are slightly bitter.

In Indian cooking, we use Fenugreek in 3 forms,

• The seeds in spice powders and curries
• The fresh fenu greek leaves( menthi kura) in curries, dals and rotis
  
• Dried fenugreek leaves called Kasuri methi to make breads and curries

I remember back home we used to wake up early in the morning, extract juice from the leaves( using mortar and pestle ) and apply to hair as we were told it aids in healthy scalp and hair growth. Some Sundays we would even apply ground methi seeds( fenugreek seeds ) which were soaked in yogurt overnight. Doing this way, it reduces heat from the body and makes hair dandruff free, thick and lustrous. Also, Grandma asks us to take Fenugreek seeds with water to control diarrhea.



Mom usually makes sumptuous Methi Dal, Fenugreek leaves with lentils and tomatoes but my mother in law makes this delicious simple Aloo Methi( Menthapukura Alugadda) which is a dry curry with Potatoes, peas and fenugreek leaves with a touch of sambar powder. My husnband loves this dish a lot and i joined him soon after the very first taste. I know it takes time to prepare the fenugreek leaves( methi ), but believe me all that hardwork pays off when you taste the curry. I would prefer fresh bunch, if its not available you can go ahead and use frozen blocks available in any Indian grocery, but the quality and taste is not that great but acceptable.

You need:

• 1 bunch of Fenugreek leaves
• 2 red potatoes( boiling potatoes)
• fistful of petite green peas
• 2 tsp of any sambar powder
• 1 tsp red chilli powder or to taste
• 2-3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• sugar to taste
• salt to taste

Preparation:

• Pluck the methi leaves from the stems wash thoroughly add salt and keep aside. Since the methi leaves are bitter to taste, using salt removes the bitterness.
• Cook the whole potato in microwave using very less water. Do not use baking potatoes like Idaho, use boiling potatoes like red potatoes as these potatoes have to retain their shape when cooked in this curry. Let the potatoes completely cool. Once cooled, peel off the skin and cut into big chunks.
• Drain all the water from the methi leaves, wash again and drain off the water completely
• In a thick pan / kadai heat oil, add mustard seeds and cumin seeds, once they start to crackle, add the drained fenugreek leaves and fry till they are completely cooked and you can notice the leaves become dark and dry
• Add green peas and cook for a couple of mins
• Now bring on those peeled and chopped cooked potatoes saute for a min and then add any sambar powder on hand( or some jeera and coriander powder together ), red chilli powder, and salt
• Let the masalas coat the potato well, fry for few more mins and then add sugar, saute for few more mins until the sugar is completely absorbed
• You can adjust spice, sugar and salt to your taste

This sweet and spicy Fenugreek leaves with potatoes and peas tastes great with rice, rotis or even tortillas ..Even better you can finish it off just as it is, yep tastes that good!!

Parathas hot and fresh from the griddle are always sumptuous and mouth watering. My husband is the first person to be so much content and satisfied when i serve parathas( particularly his favorite aloo parathas ) with some regular plain old home made yogurt, he wouldn't ask for any more, and that makes my job... even easier !

Ingredients:
1/2 bunch of mint leaves ( Pudina )
1/4 cup kasuri methi ( Dried fenugreek leaves )
2 cups whole wheat flour ( Goduma Pindi / Atta )
1/2 cup yogurt / fresh homemade curds ( Perugu )
1/4 cup coriander ( Kothimeera )
1 clove of garlic ( Thella gadda )
1 inch ginger ( Allam )
1 tbsp white sesame seeds ( Nuvvulu )
2-4 green chillies ( Pachi mirapakayalu )
1 tsp sugar ( Chakkara )
a pinch of turmeric ( Pasupu )
2 tbsp oil ( Noone )

For potato filling:
1 large red potato ( Bangala dumpa )
2 tsp chilli powder ( Mirapa podi )
1 tsp cumin seeds ( Jeela karra )
1 tsp coriander powder ( Dhaniyala podi )
1/2 juice of 1 lime / small lemon ( Nimma kaya )
salt to taste ( Uppu )

How to:
Puree green chillies, ginger, garlic, mint leaves, cilantro, salt to a fine paste.
In a mixing bowl combine yogurt, sesame seeds, the above spice paste, kasuri methi , sugar and salt
Mix in the wheat flour with the yogurt mixture only.., if its too try you can add some water Knead it into a soft dough and coat it with oil and keep it aside covered for one hour
Microwave potatoes peel and mash them, add chiili powder, salt, dhaniya powder and lime juice. Mix together and keep aside.

Plain Mint and Kasuri Methi Parathas hot from the griddle

Preparing the plain Mint and Methi Parathas:
Roll out the dough as regular rotis and cook them over the griddle / tawa both sides with either a butter stick, ghee or oil.
These have a long shelf life and i usually wrap them in a foil, store in a freezer and heat on both the sides when needed.

Preparing the Mint and Methi Aloo Parathas:
Divide both dough and potato stuffing into equal portions, stuffing should be smaller in size than the dough balls. ( follow the above picture )
Roll out the dough into palm size, place the potato filling, bring the edges together and wrap the dough over the potato stuffing
Now roll out the potato filled dough like a regular roti upto required thickness


Heat these parathas on both sides over the griddle along with some oil , butter stick or ghee..
Unlike the Mint parathas these doesnt have long shelf life because of the potato filling..
I had the plain methi and mint parathas and my husband had the potato stufffed parathas.. For freezing instructions of parathas click here.

Mint and Febugreek paraths stuffed with spiced potato filling

Note:
You can add some water to mix the dough if the yogurt isnt enough to bind together
Please adjust the green chillies according to your taste
Make sure you bring the yogurt to room temperature before mixing the dough
Always rest the dough covered for atleast half an hour to one hour
Once the parathas are cooked cover them with a lid, this way they stay moist longer
Try to dust less flour while rolling out the paratha

These delicious Aloo Mint and Methi Parathas are on its way to

• Roti Mela hosted by Srivalli
• Monthly Mingle event hosted by Mansi of Fun Food
• Herb Mania hosted by Dee of Ammalus Kitchen
  

Tags: Rotis, Breads, Whole Wheat Stuffed Bread, Potatoes, Herbs, Mint, Cilantro, Kasuri Methi, Yogurt

When i brought these purple potatoes home, i was surprised to see the bright purple flesh inside, since i was expecting it to be similar to red potatoes, wherein only the peel is red. I found these bright and firm petite potatoes in a local farmers market intriguing and couldn't stop buying some. The other day i was telling my mom about the array of potatoes you find here in US like the red potatoes, russet potatoes, Yukon gold potatoes, baby red potatoes, fingerlings, blue potatoes and these purple potatoes. It was very interesting cooking these Purple Peruvian Potatoes as they were creamy in texture and did hold their shape when cooked .., and the best part they cooked to perfection in no time... I made a simple vegetable saute with purple potatoes, tender beans, crisp green pepper, fresh cauliflower, firm tomatoes along with some ginger and garlic. I can call this one a super healthy dish with less fat, lots of fiber, Vitamin C, Potassium etc .. This curry recipe will be going to Eat Healthy - Fiber Rich hosted by Sangeeth

• 3 small petite purple potatoes
• 10-15 petite beans cut into 1 inch pieces
• A small handful of cauliflower bunch
• 1 small red onion
• 2 small firm tomatoes
• 1 green pepper
• 1 red pepper( optional )
• some frozen or fresh green peas ( option, i didn't add them though )
• 2 tsp coriander power
• 1 tsp cumin powder
• a pinch of garam masala( optional )
  
• 2 tbsp oil
• 3-4 green chillies to your taste
• coriander and mint for garnish

• 1 tsp cumin seeds( aavalu )
• 1 tsp mustard seeds( jeelakarra )
• 10 curry leaves
• a pinch of turmeric

• Wash and drain all the veggies, except tomato( Wash before chopping )
• Heat oil in a kadai, wok or nonstick pan and add onions, green chillies, potatoes, green beans, cauliflower in order
• After 2 mins add cut green pepper and cook with lid half covered
• Now add the chopped tomatoes and cook without the lid, make sure the tomatoes are still firm and not mushy
• Add salt, cumin and coriander powders. Alternatively you can add curry powder
• Switch off the flame add coriander and mint.
• Do adjust salt and spice to taste..
  

Who wouldn't love potatoes and peas? Cooking potatoes and peas in tomatoes seasoned with cumin and coriander powders, sweetened with milk( or cream ) is the one recipe which comes to my rescue at the eleventh hour. So easy to prepare, so rich in taste. Adding milk to this potato curry gives this unique sweetness which balances the sourness from tomatoes. Aloo( Potato ) Matar( Peas ) is one such classic recipe which you can whip up in no time. You don't need any fancy ingredients and i am sure you would find all these items in you pantry any time.

You need:

• 4-5 large ripened tomatoes
• 2 red potatoes( use boiling potatoes only )
• 1-2 fistfuls green peas -- you can use frozen / fresh / soaked and boiled dried peas
• 2 tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 - 2 tsp red chilli powder
• 1 tsp garam masala( optional )
• 1/2 cup milk or cream
• 5 tbsp oil

How to prepare aloo matar:

• Boil the potatoes ( i microwave them with very little water covered for 6 min ) peel the skin and chop them into 1 inch cubes
• Chop onions and tomatoes very finely and keep aside
• In a kadai / pan heat oil and add onions and ginger garlic paste
• Keep stirring until the onions cooked to golden hue
• Add the coriander, cumin and red chilli powders
• Add turmeric and garam masala powder
• Toss in green peas and fry for 30 sec
• Fry for 1 min and add tomatoes( alternatively you can puree the blanched tomatoes and add to the pan )
• Cook until the oil leaves from the sides
• Now add the chopped potatoes and stir gently so that potatoes do not fall apart
• This is optional -- for extra creaminess and sweetness you can either add whole milk or cream and cook for 5 more min
• Add fresh cilantro and serve hot...

This curry tastes so good with chapathis, rotis, steaming hot rice or tortillas. We had this along with freshly home made rotis with some onions( sprinkled with cumin powder and lemon juice ) and freshly homemade yogurt ( curd ).

Heres the list of the events i am sending this recipe to:
JFI - Onion by Radhis Kitchen
Potato Fest by Divya Karthik
Ode to potato by Sia

Potatoes are so much versatile and one can make an array of dishes be it fry, curry, stew, sambar, or raita. Chats and samosas are incomplete without them. Potato curry is bachelors and kids all time favorite. And my sister makes aloo fry atleast twice or thrice a week for sure( yes bava, sis husband loves fry that much and he can live on that for weeks i guess ). Even my husband loves to have aloo curry any meal of the day, but i limit it to once a week.


Coming to the origin of this recipe, my mom used to make this curry when ever we used to have powercut at night. She cooks this along with some sambar or rasam and we kids couldnt be any happier. You can whip up this dish in no time, said so you need not doubt the taste, its simply delicious.


The tangyness from the lime(lemon) and the zing from the mint makes the plain potato irrestible! To add some crunch my mom used to add sood amount of chana dal and urad dal in the tadks or popu. Since potato is every cooks best pal i am sure each one of us have our very own version for the potato fry. Here goes mine.,



You need:
2 or 3 red potatoes
1 lemon or lime
5 strands of mint leaves
2-3 tsp red chilli powder
1 tbsp chana dal
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of turmeric
5-10 curry leaves
2 tsp red chilli powder
3 tbsp oil
salt to taste



How to:
Boil the potatoes, i use microwave for 5 min with less than 1/2 cup water cooked covered
Let it cool a bit or you can put in the refigerator until ready
Once cooled to room temperature chop potatoes into 2 inch cubes
In a kadai or pan heat oil and add chana dal, urad dal, cumin and mustard seeds. When they start to pop add curry leaves, potatoes and turmeric
Saute until the potatoes turn to golden brown
Add red chilli powder and salt
Switch off the heat and add chopped( i just tear them apart ) mint leaves and lemon juice
TIP: Never add lemon juice when cooking add them after the heat is switched off or before serving. Otherwise it would make the dish taste bitter-- from my grandmom


I usually serve this with hot rice( and ghee ) or roti/ chapathi. Feel free to add even more mint and lemon juice. This minty and lemony potato fry is so light on fat yet satisfying and tasty. No wonder if you start admiring the combination of lemon and mint and experiment with your cooking!!

This will be entry for weekend herb blogging event started by Kalyns Kitchen and this week hosted by Nami Nami

Tags:Aloo fry, Aloo pudina nimbu curry, Alugadda pudina kura, urlgadda vepudu

I usually serve this Spicy And Crispy Aloo Fry as Appetizer and this is my husbands favourite dish. He can finish the whole bowl just like some snack. His grandma told me 'You need not cook any fancy dinner for my grandson, just some aloo fry and plain rasam would be more than enough. Do please learn these recipes'. I still remember and its true to every word even now. Before, i used to fry raw aloo in oil and it used to take so much time. Later i thought why not boil or microwave aloo(potato) and then fry in the oil. This one became a hit and he likes it very much. Potato fry and Tomato pappu are his all time favourites. My mom told me about "Bandar vepudu" which is done in a similar fashion. In bandar vepudu you should boil the potatoes with some tamarind and fry the potatoes with the peel on. And i instead add amchur( dried mango powder ) to get that sour effect of tamarind. I think it is acceptable!

My husbands favorite combo(Tomato Pappu And Aloo Fry )!

Looking for the above Tomato Pappu( Tomato Dal ) recipe? Click here!
I use red potatoes(boiling potatoes) for this dish, since i need to boil them first otherwise they would fall apart. If i am frying directly i would like to use Idaho potatoes. But back home i never knew the difference between boiling and baking potatoes. Just relish whatever my mom cooks hehehe!

You need:

• 2 - 3 large red potatoes or 6 small red potatoes
  
• 1 tbsp red chilli powder
• 1/2 - 1 tbsp amchur powder( dry mango powder )
• 4-5 tbsp oil
  
• Salt to taste

Boiled and cubed potatoes ready for oil bath

How to:

• First boil the potatoes. I cook in the microwave with potatoes in a microwave safe bowl covered with some water. I remember how long it used to take when cooked in pressure pan, and with the use of microwave boiling potatoes is no more time consuming and hard. Coudnt make it any easier!
  
• You can boil the potatoes even the day before and save it in the refrigerator.
  
• Let the boiled potatoes cool to room temperature
• Heat oil in kadai or flat bottomed pan
• Chop the potatoes into 1 inch cubes
• Fry these potatoes until golden brown
• Place these potatoes as just one layer and fry without stirring occasionally and then on the other sides. If you stir them often they are gonna fall apart. Just leave them undisturbed until they get golden brown on one side and repeat same thing on other sides.
• Drain them on paper towels
• Optional: You can fry 10 curry leaves in the same oil and mix with the potatoes
  
• Add red chilli powder, amchur powder and salt
• Adjust spices and salt to taste.

Ahh! Bon Appetit!!

This fry is simple yet very spicy, Crispy and yummy. You can have this as appetizerwith tooth pick on each one or serve with hot rice or pulka, chapathi or roti. The sourness from amchur powder takes the very basic and simple aloo fry to the next level.
This is my entry to Whats Your favorite Diet Food. Since i am boiling first and then sauteeing in oil, it takes very less time to brown unlike deep frying the raw potato. This itself cuts the fat by more than half( once in a blue moon we do count for the fat and calories ). I make this one when my husband asks for potato fry and he will finish even before eating with rice. You wouldnt even know the difference and i myself like this way better than complete deep frying.

MY TIP FOR BOILING POTATOES:
You can cook the whole potatoes if they were small or cut into half. Place them in microwave safe bowl with half cup of water and cook them covered for 5 min. Now check for doneness and turn them on the other side and cook for 2 more min. Let the potatoes cool and peel the skin off. You can even store them in the fridge for 2 days and these come very handy.

I boil the potatoes using microwave, alternatively sometimes i just rub some oil on the potatoes and add salt , red chilli powder and microwave for 1 more min. Tada spicy potatoes are done. Serve these potatoes as appetizer and hence this is my recipe for EASY MICROWAVE COOKING EVENT hosted by Srivalli.


Tags: Aloo fry, Alugadda fry, bandar vepudu, Bangala dumpa vepudu, Spicy Potato Fry, Urlagadda vepudu

Not many people like Cabbage. Its not the cabbage that tastes bad, since the way it is cooked defines its taste. Cabbage when properly cooked becomes an all time favorite. I myself hated to have cabbage curry when i was a kid and i used to pester my mom a lot. I used to make those faces and eat without any choice. Now i know the reason why i didnt like it. She used to boil cabbage and then saute with tadka. Somehow the smell when cabbage is boiled makes me nauseate. But later my mom started making without actually boiling cabbage.


Cabbage cooked along with potatoes, peas and sweet touch of coconut takes the plain cabbage to the next level. This following recipe is from my MIL and no wonder this curry is my husbands favourite. The funny part is he eats most of the potatoes and i eat the cabbage but we do share peas together in this curry(hehehe). Weird, he likes potatoes but not the cabbage but still wants cabbage in the curry.. CONFUSING right! Moving to the recipe..,


You need:

• 2 cups of tightly packed medium finely chopped cabbage
• 1 large red/boiling potatoes( No Idaho or baking potatoes please )
• 1/2 cup peas
• 4-6 green chillies
• 1/4 cup of grated fresh coconut
• 6-8 curry leaves
• 3 stalks cilantro
• 1/2 tsp turmeric
• 1 tsp cumin seeds( jeela karra )
• 1 tsp mustard seeds( Aavalu )
• 3-4 tbsp oil
• Salt to taste
  

• Chop cabbage finely, potatoes 1 inch cubes and green chillies length wise
• In kadai or pan heat oil and add cumin and mustard seeds
• When they start to pop add curry leaves, green chillies
• Add potatoes and green peas
  
• Saute for a min and then add cabbage
• Add salt and turmeric and mix together and cover with a lid
  
• Cook on medium flame stirring occassionaly. Make sure you dont burn cabbage
• When the potato is cooked add coconut and fry till all the water evaporates
• Adjust salt to taste
• Switch off the heat and add chopped coriander

Chapathi, by itself is very delicious and healthy. But you might get bored of eating the same plain chapathi everyday. Chapathi / roti can be used as a base to create wonderful variations. You can stuff chapathis with an array of fillings. One such popular stuffing is with Potato( Aloo / Alu ). These aloo parathas are so filling and plain yogurt would be good enough as a compliment. These parathas are bursting with potatoes, spices and full of flavor. My aloo paratha was born from my husbands memories and thoughts. Though he is not a good cook he could explain me about the ingredients and the taste of the food he had(even from years).

Stack of hot and fresh aloo parathas

• 2 cups fine whole wheat flour( atta )
• 3/4 - 1 cup warm water or milk
• 2-3 tbsp oil or ghee
• 1 tsp salt
• 1/2 tsp sugar
• Some extra flour for dusting rotis when rolling

• Use food processor if you have one.
• Warm water or milk in a microwave.
• In a mixing bowl add flour, salt, sugar, oil or ghee and mix together.
• Slowly add warm water or milk and knead it into a soft dough.
• Knead the dough with milk/water for 10 minutes and cover it with a damp cloth.
• Let it rest for atleast 20 min.
• Divide dough into 12 equal portions and coat them with flour.

• 2 large red potatoes
• 1 small onion
• 1/4 cup peas
• 1-2 tsp red chilli powder
• 1 tsp cumin seeds
  
• 1/2 tsp amchur ( dried mango) powder
• 1 tsp garam masala
• 1/4 cup chopped coriander
• salt to taste

• Cook the potatoes in microwave for 5 min with little water covered
• Peel off the skin chop them and keep it aside
• Chop onions very fine
  
• In a kadai or pan add jeera and fry it till golden brown. Add onions and saute well
• Once the onions are browned add peas and cook for a min
• Add the powders, red chilli powder, garam masala, amchur powder and blend well
• Add the chopped potato and mash it to become a paste
• Add cilantro and adjust salt and spice to taste
• Let this filling come to room temperature

• Roll out the dough into small palm sized rotis
  
• Fill it with potato filling and wrap it as shown in the picture
• Now roll out the potato filled dough ball just like a regular chapathi.
  
• Heat tawa or griddle and cook these paraths with little ghee or oil
  

Hot from the griddle: aloo parathas with beets curry, homemade yogurt and sliced onions

I am here again with my indian style spring roll. I like to try indian versions of various foods. Since my spring rolls weren't that spicy, I made spicy indian potato curry and stuffed in the spring roll. And the result was unbelievable! I will post the recipe tonight.

To make the curry:
2 large boiled and peeled potatoes
1/2 cup frozen peas
1 large or 2 small red onions
5 green chillies chopped
Chopped ginger and garlic 1 tsp
Coriander and mint leaves finely chopped
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder( Dry mango powder )
Red chilli powder 1/4 tsp or more( depends on your taste )
Oil for saute

- Heat the oil and saute onions, ginger garlic, green chillies. ( Hint: Add some salt and sugar so that onions can will be fried to golden brown perfectly ).
- Add the powders and fry for a 30 seconds,
- Add frozen peas and saute them until they are fully cooked.
- Add peeled and chopped potatoes. Cook them for 8-10 min until the potatoes absorb all the spices.
- Adjust salt and red chilli powder to your taste.
- Before switching off the heat., add coriander and mint leaves.

Now that your filling is done, Put this filling in the spring roll wrap and fry them. I would like to serve these with Green Chutney( Mint and coriander chutney ) and Tamarind sweet chutney ( Tamarind and Dates chutney ). Hope you would try this recipe.

Tags:Indian spring rolls, Simple Spring Rolls With Potatoes
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