Aaloo (potato) stew

Servings: 3-4
Preparation time: 20 minutes.
Frying time: 12 minutes.
Cooking time: 9 minutes.
Total time: 41 minutes.

Potato recipe never go out…this is the perfect recipe for cool party, kitty party, family get-together and for any occasion or festival. This is the recipe from Bihar but popular in all over India.

Ingredients:

Ginger: 1” pieces
Garam masala powder: half teaspoon
Whole Coriander powder: 1 teaspoon
Turmeric powder: half teaspoon
Red chilli powder: 1 teaspoon
Tomato: 1 no. (Medium)
Onion: 2 no. (Medium)
Potato: 250 gm. (small)
Garlic: 4-5 flakes
Whole red chilly: 4-5 no.
Cumin seed: half teaspoon
Black pepper: 12-15 no.
Clove: 1: pieces
Cinnamon: 1” pieces
Bay leaf: 2 no.
Salt: one and half teaspoon
Mustard oil/any cooking oil: 3 tablespoon
Ghee: one teaspoon (optional)
Water: 1 cup

Preparation:

Chop tomato and onion into small pieces. Keep aside.
Chop ginger and garlic into small pieces. Keep aside.
Peel off potatoes and prick the potato with fork as shown in photo.
Take a mixing bowl, put potatoes, half of tomatoes, onion garlic and ginger.
Put all masala along with 1 table of oil for at least 30-40 minutes for marinating.
Keep aside or you can keep it in to refrigerator for overnight.

Method:

Take pressure cooker, heat 2 tablespoon of oil; when it smokes, put 1 red chilli, cumin seeds, sputter for few seconds, add chopped onion and tomato, stir fry on high flame until golden brown in colour(about 4-5 minutes).
Add marinated Aaloo; Stir fry until oil separates from the masala(about 3-4 minutes).
Add one cup of water and close the lid; bring it to full cooking pressure, lower the flame for 3-4 minutes, put of the flame.
Add curd, continue to stir cook for another couple of minutes, add Garam masala powder and one teaspoon ghee.
Put off the flame, let it be cool.
Aaloo stew is ready to serve with Dost paratha, Poori or Rice.