INGREDIENTS: 15-20 Baby Potatoes 4 Tbsp Mustard/Refined Oil 2 Tsp Cumin Seeds (Jeera) 1 Bay Leaf (Tej Patta) 2 Tsp Kashmiri Red Chilli Powder 2 Tsp Turmeric Powder 1 Cup Water 1/4th Cup Coriander leaves 1 Tsp Dried Fenugreek Leaves (Kasuri Methi) 3 Tbsp Yogurt 6-7 Kashmiri/Byadgi Red Chilies 1 Inch Cinnamon (Dalchini) 2 Green Cardamom (Hari Elaichi) 1 Tsp Coriander Seeds (Akha Dhania) 1 Tsp Fennel Seeds (Saunf) 1 Tsp Peppercorns (Kali Mirch) 6-7 Garlic Cloves 1 Inch Ginger Salt to taste
First let’s prepare the Potatoes.
Wash all the baby Potatoes thoroughly because the whole potatoes with the skin will go in this recipe. You can also make this recipe with peeled potatoes or even normal potatoes diced if you don’t have access to baby potatoes.
Now poke holes with the help of a fork on all sides of each potato at multiple places.
Place these potatoes in a pressure cooker. Add enough water & salt.
On a high flame, give 1 whistle, lower the flame and give another whistle.
Switch off flame and let the Potatoes cook & cool down in the steam.
Once the steam escapes, open the pressure cooker. Discard all the water and on a cloth/paper towel, let them dry and cool down further.
Now to make the masala, grind all the ingredients marked in Orange with a little water into a fine paste. If you don’t have peppercorns/coriander seeds, you can use them in their powder form too. I’ve used Kashmiri Red Chillis. If you don’t have them, use Byadgi since both give good colour and texture without the extra spice.
Take a pan, the same in which you will make this Dum Aloo.
Add the 4 Tbsp Oil. Once hot, shallow fry these baby potatoes until all sides look wrinkly and get a darker shade. You can also deep fry them if you want.
Transfer the potatoes on a cloth/paper towel to let them release any extra oil onto the towel. Once cool, you can re-poke the potatoes.
Now heat the leftover oil in the pan and splutter cumin seeds.
Add the Bay Leaf.
If the oil is too hot, switch off flame and add the Kashmiri Red Chilli Powder & Turmeric Powder and mix well.
Now add the fried Potatoes.
Also add the masala and salt. Mix well. You can keep this marinated for 10-15 minutes. If not, simply cook on low heat for 5 minutes. Make sure to not burn the masala.
Now add water, mix well. Cover & cook for 5 more minutes.
Open and you should see oil separating from the masala.
Now bring the heat to low, whisk the yogurt and add to the masala stirring continuously. Cook for a minute and switch off flame.
Add Kasuri Methi & Coriander Leaves.
Dum Aloo is ready to be served with Steaming hot Jeera Rice or Ghee laden Rotis!
Here’s a recipe with a twist and I’m sure you will enjoy Sabudana Khichdi this new way. I will also share how to soak Sabudana for perfect non-sticky Khichdi.
INGREDIENTS: 2 Cups Sabudana (Tapioca Pearl) 2 Boiled Potatoes, chopped in small cubes 3/4th Cup Peanuts 1 Tbsp Ghee/ Oil 1 Tsp Jeera (Cumin Seeds) 4-5 Curry Leaves 1 Pinch Black Pepper Powder 1 Green Chilli Finely Chopped 1/2 Cup Coriander Leaves 1 Inch Ginger 4-5 Garlic Cloves 1 Tsp Tamarind Paste 1/2 Tsp Sugar Salt
Rinse & soak Sabudana in water overnight. To get flowy, non-sticky Sabudana, add them to a bowl and pour just enough water, the level of which should be just 2-3 cms above the Sabudana. Cover and keep. The next morning use a fork to separate the pearls and you will have dry and well soaked Sabudana. You should be able to press them between your fingers. If they feel hard, sprinkle little water and keep aside for 30 more minutes.
In a wide pan, add Peanuts and dry roast them on a medium to high flame. Stir continuously until they look well roasted. Let them cool down.
Once at room temperature, separate around 2-3 Tbsp of Peanuts. Transfer the rest to a plate & rub the peanuts between your palms, using both hands to separate the skin from the peanuts. Start blowing into the plate to easily discard the skin. You can do this over the sink to avoid dirtying the whole kitchen area. You should have roasted de-skinned peanuts.
In a small mixer jar, add these peanuts and blend into a powder. You can blend into a slightly coarse powder. Tastes good either way. Keep this aside in a bowl.
Now in the same mixer jar, add all the ingredients marked in Green with a little water and blend into a thick paste like Chutney. You can skip the garlic if you are planning to consume this during a fast or if you are Jain. If you already have Green Chutney stored in your fridge, you can use that too. You can add Green Chillis & Tomatoes/Onion too to this Chutney. Keep the chutney aside.
Now in a pan, take some Ghee/Oil.
Add cumin seeds and let it splutter.
Add the chopped Green Chillis & Curry Leaves.
Add the roasted peanuts kept aside.
Now add the chopped Boiled Potatoes.
Mix well & add the Black Pepper Powder.
Lower the flame and add the soaked Sabudana.
Add salt & sugar. Mix well, Cover and cook on low flame for 3-5 minutes.
Open and check if the Sabudana is cooked well.
Add the Green Chutney you prepared.
Add the peanuts powder and combine everything well.
Garnish with some more peanut powder before serving hot on a plate.
You can make this 2 ways. One is the dry version and the other is covered in thick gravy. The Pindi Cholle looks drier and darker in colour than the gravy version. I’ve given the spice powder recipe below, which you can prepare in advance and use whenever you plan to make Cholle. Alternatively you can use this Spice Powder to make Potato sabji or Kala Chana sabji too.
1 Tsp Red Chilli Powder 1 Tsp Amchur Powder ¼ Tsp Hing ¼ Tsp Black Salt
Dry roast the ingredients marked in Orange for a few minutes. Let it cool.
Grind them in a blender into a smooth powder.
Add the rest of the ingredients.
You can make this in bulk and store the Spice Powder for later use.
To make Pindi Cholle or Cholle thick gravy, follow the steps below.
INGREDIENTS: 2 Cups Soaked Chickpeas / Kabuli Chana overnight 2 Potatoes, peeled & chopped (Optional) 1 Teabag / 1 Tsp Anardana (Pomegranate Seeds) 1 Bay Leaf Salt to taste Water for cooking the Chickpeas Spice Powder (Recipe Above) 1 Tbsp Ghee/Oil 1 Tbsp Ginger Garlic Green Chilli Paste 2 Green Chillis, slit 2 Onions, finely chopped 2 Tomatoes, finely chopped ¼ Tsp Turmeric Powder ½ Tsp Red Chili Powder
In a Pressure Cooker, add the soaked Chickpeas.
You can also add peeled & chopped Potatoes to this.
Add enough water, around 5 cups.
Tea bag/Anardana. If you don’t have both, you can pack some Tea Powder/Leaves in a muslin cloth and drop it in the cooker with the Chana. This will give a dark colour to the Cholle once cooked.
Add Bay Leaf & Salt.
Close the lid with the whistle on and cook on high flame for 1-2 whistles.
Reduce the flame to medium-low and give 2 more whistles.
Switch off flame and allow it it too cool down before opening the lid.
If the Cholle doesn’t get pressed easily between your index finger and thumb, add 1/2 cup water if not enough and give 2 more whistles.
Drain & keep aside the cooked Cholle.
Reserve the excess water from the pressure cooker for later use.
In a pan, add some Ghee/Oil.
Add the Ginger Garlic Green Chilli Paste
Add the slit Green Chillis.
To make dry Pindi Cholle you can stop here and add the Spice Powder along with boiled Chickpeas and salt at this stage, mix well & cook until everything comes together, garnish with fried slit Green Chilli & Ginger and serve. To make a thick gravy, follow the rest of the procedure below.
Add finely chopped Onion. Sauté till it turns light brown.
Add finely chopped Tomatoes.
Add salt and cook till the Tomatoes seem mushy.
Add the Turmeric Powder & Red Chilli Powder.
Add the Spice Powder and Sauté for a few minutes.
Now add in the boiled Chickpeas. Mix well.
Add the water reserved from the pressure cooker depending on how thick or watery you want the consistency to be.
Mash some cooked Chickpeas with the back of your spatula to thicken the gravy.
Add Salt if required. Mix and cook well until the chickpeas look well coated and absorbed with the masala.
Garnish with Coriander Leaves & Fried Slit Ginger & Green Chillis.
Cholle is ready to be served with Bhature, Roti or Rice.
You can combine this with Achaari Pyaaz. (Recipe below)
Melt Peanut Butter on a low flame or in a microwave. I used crunchy chocolate Peanut Butter. Keep aside.
In a medium bowl, add whole rolled oats. You can add any oats that you have.
Add Cocoa Powder and mix well.
Now add the melted Peanut Butter.
Mash the Banana well and add this to the mix.
Also add the Baking Powder, Oil & Honey. Combine everything well.
You don’t need to add additional sweetener/sugar.
If you don’t have an oven, you can skip the baking powder, roast the oats along with some nuts, mix in everything well, even heat it a little. Line it up on a tray and refrigerate. Enjoy them without baking.
If you want to bake this, grease a baking tray first.
You can refrigerate this for a couple hours (4 hours – 4 days) before baking. Let it sit for 10 mins to enable scooping.
Preheat oven. I used my Halogen Oven and I did not preheat. I did not refrigerate.
Place big scoops an inch apart. I made 7 big mounds.
A normal oven would take 15-20 minutes at around 180 C.
My Halogen Oven took 6-7 mins at 150 C. The calibration is off so I need to always be on burn alert.
Let the cookies cool down. Enjoy at breakfast, eat as a snack with tea or do you need more reasons to have a cookie? 🙂
This Indian style Sandwich tastes really good and is super easy to make. I started making this years back with leftover Potato Sabji as an evening snack. But now I make the Sabji to eat this Sandwich. You can use Pav instead of Sandwich bread. I made 6 sandwiches with these.
INGREDIENTS: POTATO MASALA Boiled & Mashed Potatoes (Approx 6 medium sized) Oil/Butter 1 Tsp Mustard Seeds 2 Green Chillis finely chopped Curry Leaves 2 Tsp Turmeric Powder Salt INGREDIENTS: CHUTNEY: 20 Garlic Cloves 15 Dry Red Chillis (Bedgi) 1 Tbsp Coriander Seeds or a Slice of White Bread Water Salt
OTHER INGREDIENTS: Bread Slices Butter Cheese Slices
METHOD – GARLIC CHUTNEY:
Soak Dry Red Chillis in little warm water for 5 minutes until they soften a little. Use Bedgi Chillis. They are not too spicy but give a good colour.
Add this to a small mixer jar.
Add peeled Garlic Cloves & Salt.
Add Coriander Seeds or a slice of Bread. I alternate these 2 ingredients depending on what I have.
Add little water to grind this into a thick paste.
Your chutney is ready to use.
You can make this Chutney in bulk, store in a glass jar and refrigerate.
METHOD – POTATO MASALA:
In a pan, add some Butter/Oil.
Splutter Mustard Seeds.
Add finely chopped Green Chillis.
Add Curry Leaves.
Add Turmeric Powder.
Add Mashed or Roughly Chopped Potatoes.
Mix well and keep this masala aside.
ASSEMBLE YOUR SANDWICH:
Take 2 slices of bread.
Spread Butter all over both the slices of bread
One one side spread the Garlic Chutney. You can add on both sides too.
One the other slice, add a thick layer of Potato Masala.
Add the cheese slice. You can add Grated Cheese or Cheese Spread if you don’t have the slice. Add as much as you like.
Place the other slice on top of this slice.
On a hot dry pan, place the Sandwich. No need to add butter.
With a flat steel plate press the sandwich for 5-10 seconds.
Once the sandwich browns, flip and repeat the previous step.
Your crispy toasted Potato Masala Sandwich is ready to eat.