Aloo Amritsari

We the BM Family are always challenging ourselves to cook under new themes, and this time I must say all the Enthu cutlets(chennai slang for over enthusiastic crowd)pushed themselves rather everybody to cook for a month long.I know,I know what you are thinking...Is it not difficult???well! You have not heard the full story as yet...We need to cook and blog all through the month and Each day the recipe name should start with an english alphabet from A to Z.Right....I can see the expression on your face..I was like EH???!!! That was my expression too when I first heard about this but then calmed myself saying that it might not be all that difficult except for a few alphabets and signed up for the marathon promptly. I am always known for not reading the FINE PRINT in anything and this time it was no exception. The catch in this marathon was "cook in alphabetical order and thematically "too.. Now my expression changed to OMG!!! Where did I land myself in???Here comes in MENTOR valli who is ever supportive, and all the members who coax, prod,cajole you and make sure you fall in line and if need be,go out of the way to help you achieve !
I am so glad to be part of this BM family.
Now coming to the themes, They are Regional, Baking, International and Street food and I kick start BM #32 with the alphabet A under the regional theme.Searching for the recipe for the alphabet A was very easy as we have innumerable recipes which we make with Aloo and I am starting this regional tour with Punjab. This is a potato subji , which has a hint of the gram flour flavour in it. Something different and nice.Makes a lovely side dish with rotis or Cumin Rice!!

Potatoes                         1 cup(cooked and cubed)
Onion                             3
Cashew                         10
Green chilli                     1
Coriander powder           2tsp
Chilli powder                  1tsp
Garam Masala                 1 tsp
Anardana Powder            1/2 tsp
Oil                                  for shallow frying
Coriander                       2 tbsp
Salt                                 to taste
Gram flour                    1/4 cup
Ginger Garlic Paste        1tsp
Carom Seeds                1/2 tsp
Oil                                1 tsp
Half boil the potatoes, remove the skin and cut it in cubes.
In a bowl combine the gram flour, ginger garlic paste, carom seeds and 1 tsp oil with just enough water to make a smooth batter
Add the potato pieces to this, mix well and let it marinate for 20 minutes.
Heat the oil in a flat pan and shallow fry all the pieces till they become golden brown. Keep it aside
Heat 1 tsp oil in  a pan and saute the onions till it becomes brown in colour. Let it cool. Grind it with cashew and green chilli
Heat 1 tbsp oil in a pan and saute this onion paste in it in a slow flame till the paste starts to brown.
Now add the turmeric powder, red chilli powder, coriander powder, garam masala and anardana powder. Mix well and continue to cook in slow flame. Add a little water to get the right gravy consistency
Now put the fried potato pieces, mix well and continue to cook for another 5 minutes. Garnish with coriander and serve hot with roti or rice

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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