Here's a delicious recipe for a vegetarian Indian meal using hickpeas and potatoes. The recipe is drawn from Dishoom, considered by many to be London's best Indian restaurant.
This meal was really nice. What I have come to love about Indian cooking is the recipes call for numerous, different spices and items, and they are assembled in a process. It’s not uncommon, for example, to heat oil and toast seeds or brown garlic and fresh ginger for 30 sec - 1 min, then remove it all from heat, and to add it back later in the process. And this recipe asked for like 1tsp Amchur, 1/2 tsp Deggi Mirch (Kashmir Chili), a squeeze of lime, some cilantro stems, etc etc. We have all of the items. It's fun to cook! Delicious to eat.
Here a link to the online recipe and here are the basics:
INGREDIENTS
- 4-5 medium size potatoes diced
- 1 tablespoon oil
- 3 medium size onions finely sliced
- 3-4 slit green chillies
- salt - to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon ginger garlic paste
- 1 tablespoon freshly chopped coriander leaves
- 1 tablespoon fresh fenugreek leaves methi leaves
INSTRUCTIONS
-
Firstly, in a pressure cooker or cooking vessel, add oil and heat it.
-
Add sliced onions and slit green chillies into it and saute for few minutes, cook until onions get soft(not brown).
-
Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix and saute for few seconds.
-
Add diced potatoes, mix and cook for about two minutes.
-
Add about a cup of water, add chopped coriander leaves and methi leaves into it and mix well.
-
Cook until aloo is cooked well or pressure cook for about 3 whistles.
-
Reduce the steam and check if aloo is done.
-
If there is any water content remaining, cook for about a minute by keeping the lid uncovered.
-
Serve aloo sabzi with chapati!!!
NOTES