Best Broken Potatoes With Spices Aloo Ka Bhurta Recipes

Indian Potatoes Cooked With Ginger: Labdharay Aloo image

Provided by Olha7397

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 lbs potatoes, 1 kg
3 inches fresh ginger, about
4 tablespoons water
2 large tomatoes, 12 oz/350g
4 tablespoons vegetable oil, 60 ml
1/2 teaspoon whole cumin seed
1/4 teaspoon nigella seeds (kalonji)
1/8 teaspoon fenugreek seeds (methi)
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon red chili powder, more if needed (cayenne pepper)
3/4-1 teaspoon salt
1 1/4 cups water

Steps:

Boil the potatoes in their skins. Drain them and let them cool. Peel them and cut them into 1-inch dice.
Peel the ginger and chop it coarsely. Place it with 4 Tbs. of water into the container of a food processor or blender. Blend.
Chop the tomatoes into very small pieces. Heat the oil in a large frying pan, sauté pan or wide-based pan over a medium-high flame. When hot, put in the whole cumin seeds, nigella seeds, and fenugreek seeds. Stir once and put in the ginger paste from the food processor or blender as well as the turmeric. Stir for 1 minutes. Add the tomatoes. Continue to stir and cook until the tomatoes have turned paste-like. Add the ground cumin, ground coriander and chilli powder. Stir once or twice. Now put in the potatoes, 1 ¼ cups of water and the salt. Mix well and bring to a boil. Turn heat to low, cover, and simmer gently for 15 minutes. Serves 6.
Madhur Jaffrey.A Taste of India.

Nutrition Facts : Calories 225.9, Fat 9.5, SaturatedFat 1.3, Sodium 307.3, Carbohydrate 32.7, Fiber 4.7, Sugar 3, Protein 4.1

Broken Potatoes With Spices - Aloo Ka Bhurta image

Provided by lazyme

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb potato
2 tablespoons oil
1/2 cup chopped onion
1/2 teaspoon cumin seed
2 whole dried chilies, broken (to 3)
1/4 teaspoon turmeric
1/3 cup tomatoes, chopped
1 whole green chili pepper, chopped
1/2 teaspoon salt
3 tablespoons cilantro leaves, chopped

Steps:

Boil the potatoes in their skins and leave them to cool.
Then peel and break them into a lumpy mash.
If preferred, peel potatoes first and then boil.
Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan.
Fry until the onions turn a rich, golden brown.
Add the mashed potato.
Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.
Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.
Add half the cilantro leaves, stir, and cook for another 30 seconds.
Garnish the dish with the remaining cilantro leaves.