1. 8-10 baby potatoes
2. 2 tbsp oil
3. 1 tsp cumin seeds
4. ½ tsp Mustard seeds
5. 3-4 curry leaves
6. 1 tsp Ivory White Lentil (Dhuli Urad Dal)
7. 6-7 black pepper
8. 1 onion (chopped)
9. 3 fine chopped green chillies
10. ½ tsp turmeric
11. ½ tsp red chilli powder
12. Salt to taste
13. 1 tbsp chopped coriander

Method:

1. First of all peel the skin of potatoes, wash and divide each the potato into two parts.
2. Now roast urad dal and black pepper in a wok on slow heat, make a coarse powder.
3. Heat oil in a wok, add cumin seeds, mustard seeds and curry leaves.
4. When the cumin seeds start spluttering, add onion and green chillies.
5. Fry till the onion become golden brown, add turmeric and salt, saute for a minute.
6. Add potatoes, cover the lid, cook on slow flame till they become soft.
7. Add red chilli powder, urad dal and black pepper powder, fry potatoes for 2-3 minutes.
8. Garnish with coriander, serve hot with roti or parathas.

1. Baby potatoes(boiled)- 8-10
2. Cooking oil- 2 tbsp
3. Mustard seeds- 1 tsp
4. Onions(chopped)- 2-3
5. Green chillies- 3-4
6. Ginger-garlic paste
7. Tomatoes- 2
8. Poppy seeds(khas khas)- 1 tsp
9. Turmeric- 1 tsp
10. Red chilli powder- ½ tsp
11. Coriander powder- 1 tsp
12. Garam masala- ½ tsp
13. Chopped coriander- 1 tbsp
14. Water- 2 cups
15. Salt to taste
16. Enough oil to fry the potatoes

Method:

1. Peel the skin of boiled potatoes, fry potatoes till they become golden.
2. Soak khas khas in ¼ cup of water for 10 minutes.
3. Grind onion and green chillies to make fine paste.
4. Grind tomatoes separately to make fine paste.
5. Heat oil in a large pan, splutter the mustard seeds.
6. Now add ginger-garlic paste, after few seconds add onion paste.
7. Stir for a couple of minutes, add turmeric, red chilli powder and coriander powder.
8. Add khas khas, salt and garam masala, stir for a minute.
9. Now add tomato paste, wait till the oil separates.
10. Add fried potatoes and 2 cups of water, cover the lid.
11. Cook the gravy on slow flame for 8-10 minutes or till the gravy thickens.
12. Garnish with coriander leaves, serve hot with roti or rice.

1. Potatoes(medium)- 5-6
2. Spinach(Palak)- 500 gms
3. Oil- 3 tbsp
4. Chopped onion- 1
5. Chopped green chillies- 4
6. Cumin seeds- 1 tsp
7. Turmeric- 1 tsp
8. Red chilli powder- ½ tsp
9. Coriander powder- 1 tsp
10. Salt to taste

Method:

1. Fine chop the spinach and wash well.
2. Peel the potatoes, wash and cut into small pieces.
3. Heat 1 tbsp oil in a pan, then add spinach and 1 tsp salt.
4. Cook on slow flame till the whole water evaporate.
5. Add remaining oil in a wok, splutter the cumin seeds.
6. After that add onion and green chillies, fry till light brown.
7. Now add potatoes into the wok, fry for a couple of minutes.
8. Add all other ingredients and a cup of water, mix well.
9. Cover the lid and cook on slow flame for 4-5 minutes.
10. At the last add boiled spinach, cook till the water drain.
11. Aloo palak is ready to serve hot with roti or parathas.

1. Potatoes(medium)- 5-6
2. Cauliflower- 500 gms
3. Oil- 3 tbsp
4. Chopped onion- 1
5. Chopped green chillies- 4
6. Cumin seeds- 1 tsp
7. Turmeric- 1 tsp
8. Red chilli powder- ½ tsp
9. Coriander powder- 1 tsp
10. Salt to taste
11. Chopped coriander- 2 tbsp

Method:

1. Cut the cauliflower into small florets.
2. Peel the potatoes and cut into small pieces, wash both the vegetables.
3. Heat 1 tbsp oil in a wok, then fry cauliflower on slow flame for 5-6 minutes.
4. Remove fried florets from the wok and add remaining oil.
5. Add cumin seeds, wait till they start spluttering.
6. After that add onion and green chillies, fry till light brown.
7. Now add florets and potatoes into the wok, fry for a couple of minutes.
8. Add all other ingredients(except coriander leaves) and mix well.
9. Cover the lid, cook on slow flame for 8-10 minutes.
10. At the last add chopped coriander leaves and serve hot with roti or parathas.

1. Mustard oil- 1 tbsp
2. Capsicums- 250 gms
3. Potatoes- 250 gms
4. Cumin seeds- 1 tsp
5. Chopped onion- 1
6. Chopped green chillies- 2
7. Red chilli powder- ½ tsp
8. Coriander powder- 1 tsp
9. Turmeric powder- ½ tsp
10. Salt to taste
11. Water- 2 cups

Method:

1. Wash and cut capsicums into small pieces.
2. Peel, wash and cut the potatoes int o small cubes.
3. Heat oil in a pan and and splutter the cumin seeds.
4. After that add chopped onion and green chillies.
5. Fry until the onion change to light brown color.
6. Now add capsicums and fry for 5-6 minutes until capsicums become soft.
7. Add potato cubes and fry further for 2 minutes.
8. Add all other ingredients except water and fry again for 2 minutes.
9. Now pour water and cover the lid.
10. Cook for 8-10 minutes on slow flame.
11. Stir occasionally and when the whole water absorb turn off the heat.
12. Serve hot with parathas.

1. Mustard oil- 2 tbsp
2. Potatoes- 500 gms(small)
3. Cumin seeds- 1 tsp
4. Chopped onion- 1
5. Chopped green chillies- 2-3
6. Minced garlic- ½ tsp
7. Grated ginger- 1 tsp(optional)
8. Turmeric- ½ tsp
9. Fennel(saunf)- ½ tsp
10. Methi- ½ tsp
11. Kalonji(onion seeds)- ½ tsp
12. Amchur- 1 tsp
13. Water- 2 cups
14. Salt to taste
15. Crushed red pepper to taste

Method:

1. Peel and wash the potatoes and divide each potato into four long parts.
2. Heat mustard oil in a wok/karahi, when it starts smoke slow the flame and add cumin seeds.
3. After cracking of cumin add green chillies and onion, fry until onion change to light brown.
4. Now add ginger and garlic and saute for a minute.
5. Add potatoes and fry for 2-3 minutes.
6. Add all the remaining ingredients except water and coat the potatoes with masala.
7. Stir constantly and fry again for two minutes.
8. Pour water and cover the lid, cook on slow flame till the whole water absorb.
9. Achari aloo sabji is ready to serve.

1. Potatoes- 250 gms
2. Fenugreek leaves/methi- 100 gms
3. Chopped green chillies- 2-3
4. Onion(chopped)- 1
5. Cumin seeds- 1 tsp
6. Turmeric- ½ tsp
7. Coriander powder- 1 tsp
8. Salt to taste
9. Cooking oil- 2 tbsp

Method:

1. Clean wash and chopped the fenugreek leaves.
2. Peel and cut the potatoes into small cubes.
3. Boil the potato cubes and fenugreek leaves with 2 cups of Salty water in a sauce pan.
4. Boil them for 15-20 minutes or until the potatoes are tender.
5. After that drain the extra water from potatoes and heat the oil in a pan.
6. Add cumin seeds and when they start spluttering add green chillies and chopped onion.
7. After that add potatoes and fenugreek leaves.
8. Add turmeric, salt and coriander powder and mix well.
9. Fry for 4-5 minutes on slow flame and stir constantly.
10. Serve hot with parathas.

1. Small Potatoes : ½ Kg
2. Bay Leaves : 4-5
3. Milk : ½ cup
4. Turmeric Powder : ½ tsp
5. Ginger : 2 pieces, 1 inch
6. Garlic : 3-4 flakes
7. Ghee/oil : 4 tbsp
8. Chili powder : 1 tsp
9. Onions : 2
10. A pinch of Asafoetida
11. Fine Curd : 2 cup
12. Salt to taste

For Masala:

1. Cardamoms : 2
2. Cinnamon : 1 small piece
3. Coriander Seeds : 1 tbsp
4. Black Peppers : 7-8
5. Caraway Seeds : ¼ tsp
6. Cloves : 4-5

Method:

1. Blend masala ingredients together to make fine powder, Keep it aside.
2. Prick the potatoes after removing the peel.
3. Heat the oil in a pan for a minute.
4. Grind onion, ginger and garlic together to make a fine paste.
5. Fry the potatoes on low to medium heat until color turns to light brown. Keep it aside.
6. Take the remaining oil in a pressure cooker.
7. Add bay leaves, onion paste and asafoetida into the oil.
8. Fry it until you get reddish brown mixture, add masala now.
9. Heat mixture for 3-4 minutes.
10. Now add salt, turmeric, and chili powder.
11. Fry it again for one minute, to make gray, add milk now.
12. Add fine curd to above.
13. Keep stirring, add additional water if gravy is too thick.
14. Add potatoes (pricked) to the gravy, and use a pressure cooker to cook this.
15. Remove cooker from heat just before first whistle.
16. Use coriander leaves for garnishing.
17. Your delicious Dum Aloo is ready.