Aloo (Potato) is an ingredient that goes with every dish; it can be paired with any veggies or meat. Aloo is regarded as comfort food because it can be eaten baked, mashed, boiled, roasted, or curry. It is used as a stuffing in several dishes. All strata of society consume it. It is a staple food and the number one vegetable crop, not just in India but worldwide. While preparing any dish using potatoes, these should be cleaned and cut right before cooking to discoloration.
This article will talk about two simple recipes using aloo that you can easily prepare at home. They go with everything- from plain rice to parantha, roti, or naan.
Aloo Gobi Recipe
Originally from Punjab, it is one of the most popular recipes in any Indian household. Its simplicity and flavor-packed element make it the perfect accomplice to rice, paratha, or roti. It is a quick and easy recipe that can be made by amateurs too. Given below is the recipe.
Ingredients
- 350 gms potatoes, peeled and cut into 1-inch cubes
- 1 sachet MAGGI masala-ae-magic
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/4th tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- 250 gms potatoes, cut into florets
- Salt
- Chopped coriander leaves
Method
- Heat oil in a deep bottom pan and add cumin seeds to it. Once they crackle, add turmeric powder, red chili powder, and coriander powder.
- Add the potatoes and cauliflower florets to it and cook them for1-2 minutes. Add salt and MAGGI masala-ae-magic to it. Cook on low heat till the vegetables are boiled.
- Once cooked, garnish it with coriander leaves and serve hot with rice or paranthas.
Aloo Matar Recipe
This simple yet delicious recipe can be prepared very easily and quickly at home. Cooked with minimal ingredients, it’s a favorite among kids and a great side dish to rice and bread. It can be prepared both with fresh as well as frozen peas. The recipe is given below.
Ingredients
- Oil
- 2 chopped onions
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 4 peeled and chopped potatoes
- 1 bay leaf
- 1 cup peas
- ½ cup tomato puree
- Salt
- 1 tbsp garam masala
- 1 tbsp red chili powder
- 2 tbsp chopped coriander leaves
- 1 tsp sugar
Method
- Heat oil in a deep bottom pan and fry the chopped onions. Add the bay leaf and ginger-garlic paste to it.
- Once the onions turn tender, add the potatoes and peas and cover, and cook for 15 minutes.
- Add the tomato puree, garam masala, red chili powder, sugar, and salt into the vegetable mixture and cook for 10 more minutes.
- Once cooked, garnish with chopped coriander leaves and serve hot.
Keep these two recipes in mind the next time you are looking for some simple yet delicious and quick recipes for breakfast, lunch, or dinner.
