Tag Archives: Incredible Potatoes

Aalu Anday

Something my family likes but i don’t!!!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 potatoes washed, peeled and cut into thin slices
  • 8 eggs
  • 1 onion sliced
  • 2 tomatoes
  • 1 tspn ginger paste
  • ½ cup oil
  • 4 green chillies sliced
  • 4 tbspns fresh chopped coriander
  • 1 tspn garam masala
  • Salt to taste
  • 1 tspn red chilli
  • ¼ tspn turmeric

Procedure:

-Heat oil in a pan and fry onion and ginger until golden brown.

-Add potato slices, spices and chopped tomato and cook covered for about 10 minutes on low heat until the potato is tender. Don’t add any water, let the potatoes cook in the moisture of tomatoes.

-When it starts looking like a simmered curry, crack in 8 eggs and mix. Break the yolks and cook on low medium heat until the eggs get scrambled. Add green chillies and coriander and serve hot with parathas or white bread slices.

Aalu Keema Mattar Biryani

When you are not in the mood of picking bones and want some veggies in your meal …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 cups rice (soaked for 15 mins)
  • Some water to boil rice
  • 2 sliced onions
  • 2 large onion chopped
  • 1 cup oil
  • 750 gms beef/ chicken/ lamb/ goat mincemeat
  • 1 cup fresh peas
  • 2 large potatoes, cubed
  • 1 tbspn fresh crushed ginger
  • 4 tbspns yogurt
  • Few drops of kewra essence
  • Few lemon slices
  • Some fresh coriander
  • Some yellow food color
  • Some fresh mint leaves (optional)
  • 4 green chillies

MASALA

  • Salt to taste
  •  1 tspn cumin seeds
  • 1 tbspn garam masala
  • Few dry plums
  • 1 tbspn coriander powder
  • 1 tbspn fenugreek leaves
  • A piece of cinnamon
  • 2 big black cardamoms
  • 4 – 6 green cardamoms
  • 7 – 8 cloves
  • 1 tbspn peppercorns
  • 4 bay leaves
  • Salt
  • Red chilli flakes/ red chilli to taste
  • 1 tspn turmeric

FOR TARKA

  • 1 onion sliced
  • Few curry leaves
  • 2 dried red chillies
  • ½ cup oil

Procedure:

-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

-Boil rice to 3/4th strength.

-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

-Cook covered for 5 minutes on low heat and serve hot with raita and salad.

Keema Aalu Methi

If you are not in mood of just vegetables, add some mincemeat ……….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms mincemeat
  • 1 large onion, sliced
  • 2 tomatoes, chopped
  • 1 tbspn garlic and ginger, crushed
  • 1 green chilli, chopped
  • ½ cup oil
  • 500 gms methi (fresh fenugreek leaves)
  • 2 large potatoes , peeled and diced
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn turmeric powder
  • 2 tbspns yogurt
  • 1 tspn coriander powder
  • 1 tspn garam masala powder

Procedure:

-Heat oil and fry onion and ginger garlic until its golden red. Add mincemeat and stir, break and cook on medium heat for about 5 minutes or until the mincemeat changes its colour.

-Add methi, potatoes and all the spices. Stir and cook until the water dries. Add tomatoes and yogurt and cook covered on medium heat for 20 minutes or until the oil hoose out.

-Serve hot with raita, salad and rotis.

Aalu Bengan (Potato and Aubergine simmered curry)

Another popular vegetarian dish from Pakistani home cooking……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 potatoes peeled and cut into wedges
  • 1 large aubergine trimmed and cut into wedges
  • 4 tbspns olive oil
  • 1 onion, sliced
  • 1 tspn crushed ginger
  • 2  large chopped tomatoes
  • 4 green chillies
  • 1 tbspn crushed chillies
  • 1 tspn garam masala
  • 1 tspn chaat masala
  • ½ tspn methi leaves
  • ½ tspn turmeric
  • ½ tspn cumin powder
  • ½ tspn coriander powder
  • Some salt to taste
  • 2 tbspns yogurt
  • ½ cup chopped coriander to garnish

Procedure:

-Heat oil and fry green chillies and ginger. After a minute or so add onion and cook until golden brown. Now add tomatoes and all the spices. Mix and when tomatoes tend to lose the stiffness, add yogurt and mix.

-Now add potatoes and aubergine. Mix and cook covered on low heat for about 15 – 20 minutes.

-Give it a last stir. Dish out and garnish with some coriander.

-Serve hot with chapattis.

Aalu Ke Anokhe Kabab

One of my favorite Tea snack ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 6 large potatoes boiled and peeled
  • A bunch of coriander
  • A bunch of mint
  • 4 green chillies chopped
  • Some salt
  • Some chicken salt (OPTIONAL)
  • ½ tspn cracked black pepper
  • ½ tspn red chilli
  • A pinch of white pepper
  • ½ tspn chaat masala
  • A little bit of garam masala

FOR FRYING

  • 2 eggs
  • Oil for shallow frying

Procedure:

-Mash potatoes and add everything to it.

-Mix and make small flat roundels.

-Heat oil on medium heat. Dip roundels in egg and fry until they are crisp and golden from outside.

-Serve hot with raita as an appetizer or with tea.

Cottage Style Potatoes

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Ingredients:

  • A dozen of baby potatoes cut into 4 wedges each (with skin)
  • Some water to parboil
  • A scoop of butter
  • Some sour cream and spring onions to serve

Procedure:

-Boil water and add potato wedges. Boil for around 10 minutes and discard water.

-In a skillet, melt some butter and add potatoes.

-Stir fry until the wedges get a nice golden, crispy colour.

-Serve hot with sour cream and sour cream.