Thursday, July 26, 2007

Haraa aloo (Green potatoes)

I've had this recipe for SOOOOOOOO long in my recipe file that the paper had actually started yellowing when I chanced upon it. I think it's about 6 years old because it's in the file that I filled with printouts of recipes - food that I longed for in those days when I was desperate for authentic Indian food that I didnt have to make (didnt get anywhere much with that attitude, actually). I hadnt got to the point where I'd started actually making the food I craved, I was merely browsing recipes like mad and printing them off!

Anyhow, on to the recipe. I hope y'all know that these potatoes arent green from mould, or green from too much exposure to light, or even green from envy. They're only green because of the masala used to coat them :)

Oh by the way, if you dont like fresh cilantro/coriander leaves, dont even bother making this recipe. It's mainly coriander leaves with a bunch of other stuff thrown in. I actually didnt think it would work, because the recipe calls for just 1 tsp oil and no water. As it turned out, I did add 2-3 tbsp water because I thought it might burn. It might NOT have, but I wasnt trusting enough to risk it!



This is a very simple recipe. Just slice your potatoes - make sure they're salad potatoes that will hold their shape even when cooked, you dont want them reducing to a mush - grind your masala, put the two together and pan-fry-steam-cook till the 'taties are done. That's it. Oh, just one more thing - did I say that this is a slightly adapted Sanjeev Kapoor recipe? No? Well, it's a slightly adapted Sanjeev Kapoor recipe.

Recipe for:
Haraa aloo (Green potatoes)




Ingredients:

4-6 salad potatoes, sliced 1/3 cm thick
1 small bunch coriander leaves (about 1 generous cupful)
Fresh geen chillies to taste (I used 5)
1" piece ginger, sliced
2 cloves garlic
2 tbsp coconut grated
Tamarind - large marble sized piece, or 1 tsp if using paste
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp turmeric powder
1 tsp oil
Salt to taste

Method:

1. Make a smooth paste by grinding together everything but the potatoes, salt and oil, using as little water as possible.



2. Mix this paste with the potato slices so that each slice is well coated.





3. Heat the oil in a pan and add the potatoes. Stir well, then cover with a tight-fitting lid.

4. Cook the potatoes over a low flame, adding 2-3 tbsp if you think the masala is going to burn at the bottom of the pan.

5. When the potatoes are cooked, add salt to taste and stir.



6. Let the potatoes cook for a minute longer, then turn off the hob.



7. Serve hot with chapaties and dal.

12 comments:

SeeC said...

Coriander paste must be smelling great ! Looks very rich.

Saju said...

Yum! Those potatoes look magnificent.

bee said...

this recipe will also work with cauliflower or paneer, methinks.

Tee said...

I like this dish...and I love cilantro, so no problem there :)
I too have so many recipes that I have collected and not tried...

KitchenAromas said...

Potato and cilantro? I'm game! Looks great!

Suganya said...

Pity that cilantro loses that bright green color after cooking. I have made this carrot with lots of garlic. Tastes real good.

Sharmi said...

that is a great recipe to try out. looks so lovely and mouthwatering. I would suggest some mint too!!

Priyanka said...

Oh these are similar to the chutneywale aloo...have had it in restaurants but never gave it a try.. looks yummm....thanks for the recipe

kiwilax said...

Beeyootiful!!!If only someone would make it for me...;-(

Shyam said...

Seec: The coriander smells LOVELY! But it's a simple recipe - no cashews or cream or anything else to make it rich :)

Saju: Thanks!

Bee: It might well do. Hope to see your version of the recipe on your blog soon! :)

Tee: It seems like a common problem! :)

Kitchenaromas: Thanks. It's especially yum when hot!

Suganya: I know... shame it doesnt stay bright green. But it tastes fine! :)

Sharmi: Yes, mint too, next time. (Didnt have any when I made it) :)

Priyanka: I've never had chutneywale aloo in restaurants. In fact, I'm not sure I've ever seen it on any restaurant menu in Chennai...

Kiwilax: Oi, it's easy enough to make! Lazybones :)

TBC said...

That's a great recipe! I have not tried using potatoes like this & I thought I had done pretty much everything that one could do with potatoes!

Priyanka said...

I have had it in a couple of restaurants in Ahmedabad, though not all have it on the menu....