Last night the hubby got cooking – his interest was triggered by my loud thinking on what I intend to do with the baby potatoes lying around. My thoughts oscillated between a dum aloo and a Nepali aloo ka achar, but soon as we reached home, he announced he wants to do his thing. Diligently, I boiled the potatoes while he prepped the veggies. The end result turned out so nice that I decided it just had to be shared.

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Kosha Aloo – simple comfort food

Ingredients: (serves 2)

  • Baby potatoes: 250 gms, cleaned and boiled with skin
  • Onion: 1 large, finely chopped
  • Tomato: 1 large, finely chopped
  • Ginger-garlic paste: 1 tbsp
  • Green chillies: 2 nos, slit lengthwise
  • Turmeric: 1 tsp
  • Paprika powder: 1 tsp
  • Salt: to taste
  • Garnish:
  • Coriander leaves: finely chopped
  • Cumin seeds: dry roasted and powdered

Method:

  • Cut boiled potatoes into half.
  • Heat oil in a pan, add the onions.
  • Add ginger-garlic paste, slit green chillies, tomato and turmeric in that order.
  • Stir fry till tomatoes turn mushy, add half a cup of water and bring to a simmer, season with salt and paprila.
  • Add the potatoes, cover and let simmer till the water had dried up.
  • Garnish with coriander leaves and roasted cumin powder.
  • Serve piping hot with chapatis.
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Frying the spices
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Prepped up baby potatoes
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Baby potatoes simmering away in the gravy
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Kosha aloo served with chapati and fresh green salad
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