Aloo kari patta (Roasted Potatoes with curry leaves)

Potatoes with spices and curry leaves

The minute I saw this recipe from the new Marut Sikka cookbook I got, I wanted to try it out. Till date I havent met anyone who did not like potatoes. Whether it is simple aloo curry or dum aloo or potato podimas, potato has its own territory in my kitchen.

This aloo kari patta is a dry gravy. I kinda modified the recipe after reading it because I wanted something with a bit of liquid in it. I was glad I tried as the taste was unique and the whole house had the smell of the spices roasted for this dish. The curry leaves give the dish a mild spice taste and I have never used so many curry leaves with aloo!!

Ingredients (Serves-2)

List 1:
Coriander seeds- 1 tbsp
Cumin seeds- 1 tsp
Black peppercorns- about 12 in numbers or 1 tsp
Cardamom- 4
Cloves- 2
Cinnamon- 1 stick

List 2:

Baby Potatoes- 12 numbers
Finely chopped onions- 1 cup
Finely chopped tomato-1 number
Curry leaves- one handful
Ginger garlic paste- 1 tsp
Turmeric powder- 1 tsp
Green Chilies- 4
Lemon juice- 1 tsp
Cilantro -1 tbsp- to garnish
salt- 3/4 tsp

Method:
Dry roast the ingredients given in list 1, cool and grind to a fine powder.

Wash and peel the potatoes. You can use it as whole baby potatoes or chop them into two pieces.

Heat a pan, add oil and saute onions. When they turn golden, add curry leaves, stir fry for a minute.

Then add ginger garlic paste, salt, turmeric powder, chopped green chilies and stir fry for a minute or two till everything blends.

Now add the potatoes and the spice powder(from list 1), coat well. Add a cup of water, cover and let it boil till potatoes are tender and coated with the gravy. Add the chopped tomato at this stage, and stir fry till the gravy is a dry gravy. If you want it to be thin liquid gravy, saute for a minute after adding tomato and switch off.

Pour lemon juice on top, sprinkle with cilantro leaves and serve hot with rice or as a side dish for dosas or rotis.

I am sending this dish to Sudeshna’s Think Spice Think Turmeric Event.

I would also like to share some information about Turmeric. We(Indians) use a lot of turmeric in our cooking, for beauty, for health(as medicine and as a sanitizer) but this info I read was something new and I was bragging about it for a few days. I dont know  if  our ancestors knew this specific use of turmeric and hence included it in everyday cooking.

Referring to Readers Digest(May 2009 issue), the main topic was” Steal this: Turmeric:-health secrets from India”

The article was mainly about people using non stick pans in everyday cooking and the harmful  effects of the coating(chemical). And how do they suggest we can protect ourselves? Use Turmeric dear!! Just add a drop of  oil to the pan and add turmeric to it before cooking anything. Now thats what we call a protective coating huh?

Why you should try it: Small studies have found that curcumin, a component of turmeric, cuts cholesterol; animal research suggests it inhibits tumor formation. Now more than a dozen studies in humans are investigating whether it protects against cancer, Alzheimer’s, and other diseases.

How to use it: Heat a little oil in a sauté pan, and toss in a tablespoon of turmeric, a dash of salt, and a generous pinch of black pepper (pepper can increase your uptake of curcumin by up to 2,000 percent). Stir for a minute, then add vegetables, shrimp, scallops, or thin strips of meat for a sunny-colored dish with earthy, peppery accents.

You can check out the article here.

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