Saturday, November 13, 2010

Simple Alugadde palya (Aloo Sabzi) (Dry Potato Curry)

Alugadde palya tastes great as a side dish with any kinds of dosas(Indian crepes). I normally add few vegetables to make it more healthier. Here is my version of the tasty alu sabzi.

Boiled & mashed potatoes: 2 cups
Boiled vegetables: 1 cup (I normally use frozen carrot, corn & green peas mixture).
Onion: 2 medium sized (sliced)
Green chilli paste: 3/4 tsp (Adjust according to your needs)
Ginger-Garlic paste: 1 tsp
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Curry leaves 6-8 nos
Salt: According to taste

For garnishing:
Coriander leaves: 2 tbsp
Lemon juice: 1 tsp (optional)

  • Boil the vegetables & allow them to cool (This step is not required for frozen vegetables).
  • Meantime, heat a broad pan & add oil to it. When oil is hot, add mustard seeds, cumin seeds & urad dal. When mustard seeds splutter & dal turn golden brown, add curry leaves & green chilli paste. Saute for 30secs.
  • To the tempering, add the onions & saute till onions become translucent. Add the ginger-garlic paste & saute for 2-3mins. 
  • Drain out the water completely from the boiled vegetables. Add the drained vegetables to the pan. 
  • Mash the potatoes gently & add the potatoes to the pan. 
  • Add salt, turmeric. Mix well. 
  • Cook it on a medium heat for a minute or two.
  • Remove from heat. Add the lemon juice & garnish with coriander leaves.

  • Chopped green chillies could be used instead of green chilli paste.
  • Ginger-garlic paste could be omitted(if you do not prefer it).
  • If you are using frozen vegetables, thaw them and add along with onion

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