Skip to main content

Aloo Roganjosh


         

Ingredients

•4-5 medium sized potatoes cut into medium sized cubes
•1 tbsp olive oil/mustard oil
•Salt as per taste
•4 green cardamoms
•2 black cardamoms
•4 cloves
•1 tsp roasted fennel powder
•3 tsp ginger powder
•1 tsp chilli powder
•1/4 tsp garam masala
•1/4 tsp hing/asafoetida
•1/2 cup yoghurt, whisked well
•A pinch of turmeric


Marination

•Mix potato cubes, turmeric, garam masala, 1 tbsp yoghurt and salt. Marinate for 1 hour.


Process

•Add oil in a kadhai. Add green and black cardamoms and cloves. Let it splutter.
•Add the marinated potatoes. Fry for 3-4 minutes.
•Reduce the flame to medium.
•Mix hing/asafoetida in 2 tbsp water and add over the potatoes. Fry for another 2-3 mins.
•Add chilli powder and fry for another minute or so. Sprinkle a little of water so the masala doesn’t burn and stick to the bottom of the kadhai.
•Add fennel and ginger powder and fry for another 3-4 minutes. Sprinkle a little of water so the masala doesn’t burn and stick to the bottom of the kadhai.
•Add the whisked yoghurt and mix well. Fry for another 4-5 minutes on medium flame. Check for salt and adjust accordingly.
•Add 1-2 cups of water (as per the consistency of the gravy you want). Mix well and reduce the flame to low.
•Keep cooking until the potatoes are done and gravy is thickened a bit.

Serving

Enjoy with white rice, naan or rotis.





Comments

Post a Comment

Popular posts from this blog

Odia style Chaat

For 8-10 people Ingredients • 200 grams Dry matar soaked in water for 4 hours and then cooked in a pressure cooker. Don't overcook the matar, cook until 75% done • 4 medium sized potatoes boiled and mashed with hand • 1 large onion finely chopped • 2 tomatoes finely chopped • 2 tbsp ginger garlic paste • 4 red chillies ground to a fine paste along with 3 garlic cloves • Garam Masala paste - 2 tsp fennel seeds, 3 inch cinnamon, 2 black cardamoms, 4 green cardamoms, 1 bay leaf, 4 cloves - soak in water for 30 mins and grind to a fine paste • 1 tsp turmeric • 1 tbsp roasted coriander powder • 2 tsp roasted cumin powder • 3 tbsp mustard oil For Garnish • 2 onions finely sliced • Sev • Boondi • Masala peanuts/kabuli chana • Mitha chutney (6 dates, 1 tbsp tamarind ground to a paste and added in 2 tbsp jaggery and 1 cup water. Simmer for 10 mins and cool) • Tamarind water • Whisked curd • Chat masala (Home made: Mix well 1 tbsp black pepper powder, 1 tbsp black salt, 1/2 tbsp white salt, ...
Post a Comment
Read more

Dalgona Coffee

Post a Comment
Read more

Chicken Biryani

Chicken Biryani - Biryani 1:1 ratio of meat and rice. I used 8 drumsticks and 1 kg basmati rice. Home made garam masala 4 black cardamoms 10 green cardamoms 2-3 inch cinnamon 10-12 black pepper 7-8 cloves 2 javitri flower 1 nutmeg 1/2 tbsp coriander 1 star anise 2 bay leaves Dry roast everything for 5 mins on medium heat. Take out, cool it down and grind to a fine powder. Wash and soak the rice for 30-45 mins For the chicken marination,  Place 8  pieces drumsticks (washed and patted dry) in a wide vessel. Add 2-3 tbsp ginger garlic paste, 1 tsp turmeric, 2 tsp red chilli powder, 2 tsp coriander powder, 3 tsp garam masala powder, 2 tsp elaichi powder, juice of 1 lemon, 1 inch cinnamon, 2 javitri flower, 1/2 nutmeg, 3-4 black cardamom, 10-12 black pepper and salt as per taste. Mix well and rest it for 30 mins. If you like spicy, add paste of 3-4 green chillies. In the meantime, fry finely chopped 2 onions until golden crisp. Dry it out. Chop a bunch of pudina and green coriander...
Post a Comment
Read more