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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, November 13, 2008

Quick Aloo Mutter Dry Subzi...



Ingredients:
  • Potato - 5 (Boiled and cut into small cubes)
  • Green Peas - 1 cup
  • Onion - 1 finely chopped
  • Ginger Garlic Paste - 1 Tbsp
  • Green Chillies - 3 sliced into halves
  • Fennel Seeds - 1/2 tsp
  • Mustard Seeds - 1/2 tsp
  • Chilly Powder - 1 tsp
  • Turmeric Powder - 1 tsp
  • Tomato - 2 (finely chopped)
  • Lemon -1 (juiced)
Method:

Pour 3 tbsp gingelly oil (sesame oil) in a wok. Add fennel seeds and mustard. When the mustard seeds start spluttering and the fennel seeds turn brown, add the ginger garlic paste and fry till the raw smell goes away and the flavour gets soaked in oil.
Add onion and fry till golden brown. Add green chillies, tomato and green peas and fry. Then add the potatoes and stir.
To this sprinkle salt, chilly powder and turmeric. Stir well and squeeze the juice of one lime over it.
This curry does not take more than 10 minutes to prepare. Serve hot as masala inside a dosa or with chapatis or puri.

2 comments:

Vaidehi Satish said...

I tried this for dinner tonight and it came out pretty well. I did not have fennel seeds and so added cumin seeds. I am sure Fennel seeds would have given a completely different flavour and aroma to it. Also, it is a good idea to fry the onions first and then the ginger garlic paste as otherwise it would get stuck to the pan. For those that buy readymade GG Paste, it leaves a lot of water and thereby spluttering all over the place. Today was one such day when I used the readymade paste and GOD....it was like crackers all over the pan. Thanks for the lovely recipe Deepika!

Lady (Go)diva !!! said...

Ya .. Its always a gud idea to fry onions first.. i had published this recipe more than 3 years ago when i just started learning new techniques :D and i perfectly agree with u about the ginger garlic paste too.. the store brought ones give out a different flavour..because of the preservatives... and they splutter all over... causing a mess.. nothing like home made paste !!!