Today I am going to post recipe for Masaledar Aloo Ki Sabji without onion and garlic.In our culture we do not add onion and garlic to the food when we use it in puja offerings. My Mom used to make this curry specially during any festivals as it is so simple and can be made only in 30 minutes.I just love this curry so thought of sharing this with all of you today.Do try this and let me know how you like it.
Cooking Time: 30 minutes
- 2 big sized potatoes boiled and peeled
- 2 medium sized tomatoes chopped into big chunks
- 1 tbsp ginger roughly chopped
- 2-3 green chillies (you can adjust it according to taste)
- 1/4 cup peanuts
- 2 tbsp refined oil (vegetable,peanut,canola etc any can be used)
- 2 cardamom
- Salt to taste
- 1 tsp sugar
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1/2 tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp garam masala (you can adjust it according to taste)
- 1 tsp kashmiri red chilli powder (it only gives good color to the curry without increasing the heat level)
- 2 tbsp fresh cream (heavy cream,malai) (optional)
- Water as required
- 1 tbsp coriander finely chopped for garnishing
Get all the ingredients ready for the tomato paste. Combine tomatoes,peanut,ginger and green chilies in a blender jar and blend it to a smooth paste using water as required.Do not add lots of water while grinding as it can splutter when we will add this to hot oil.
Chop the potatoes into big cubes and keep it aside.
Take oil in a kadhai and when oil is hot enough add cardamom in it.
When cardamom starts turning brown, add tomato paste in it and stir it nicely.Be little careful while adding tomato paste in oil, as it can splutter.
Now add salt,sugar,turmeric powder,red chilli powder,pepper powder and coriander powder to the gravy and mix it nicely.
Cover the kadhai and cook the gravy for around 10 minutes. Keep stirring in between so that the gravy do not stick to the bottom of the kadhai. Keep the gas on medium heat.
After 10 minutes when the gravy is half way done, add garam masala and kashmiri red chilli powder in it and mix nicely. Now cover the kadhai again and cook the gravy. Keep stirring in between so that gravy do not stick to the bottom of the kadhai.
When the gravy starts leaving oil from the sides then it means it is roasted completely.
Add heavy cream in it and mix nicely.Adding cream in completely optional.
Add water to the gravy according to the consistency of your liking.
Stir in the chopped potatoes and mix it nicely with the gravy.You can adjust water in the gravy after adding potatoes.Let the curry simmer on slow heat for around 5-7 minutes.
Super delicious masaledar aloo ki sabji is ready to enjoyed with your friends and family.
Garnish the curry with finely chopped coriander leaves and serve it warm with hot roti, paratha , pooris or jeera rice.You can also make this ahead of time and just warm it a little bit in microwave while serving. This curry is extremely delicious without onion and garlic also.You can also use milk instead of water while making this curry to give it more richer taste and texture.Do try this and let me know how you like it.Enjoy !!
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