Thursday 14 August 2014

Potato or Aloo Gravy (உருளைக் கிழங்கு கூட்டு)

Making chappati for dinner is invariably accompanied by the dilemma to select the curry or gravy to go with it. Hence, I thought today I shall post at least two gravy recipes that can be served with chappati, paratha or pulka. This potato or aloo gravy is different from the routine aloo sabzi that is often made with chappati or poori in Tamilian households. It can be easily made with ingredients readily available in your kitchen. Curd based masala used for this gravy makes it tangy and spicy. Just give it a try when you make chappati next time.

Ingredients: (Serves two)
Potato – large, 4no
Onion – large, 1no, chopped
Ginger – ½” piece, grated
Curds – ½ teacup or 100ml measure
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Kashmiri chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt – to taste
Sugar – ½ teaspoon
Oil – 1 tablespoon
Cinnamon – 1” piece
Cardamom – 3no
Cloves – 3no
Curry leaves – a few

Potato or Aloo Gravy (உருளைக் கிழங்கு கூட்டு)
Method: Wash and cook potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove the potatoes. Run the hot potatoes through cold water, peel and crumble into small pieces. Keep aside.

Beat the curds well. Add turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder and garam masala. Mix very well and keep aside.

Heat the oil in a kadai. Add cardamom, cloves and cinnamon and sauté for a minute. Add onions and fry till they become transparent. Now add the curd mixture, potatoes, salt, sugar and grated ginger. Mix well. Cover and cook on low flame for 3-4 minutes. Switch off the fire. Garnish with curry leaves. Serve hot with chappati, roti, pulka or paratha. 

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