Easy and Comforting British Classic Jacket Potato filled with Baked Beans, cheddar cheese. Potatoes are baked in an air fryer whole with their skins on, slit open and filled with hot baked beans and cheddar cheese to create this comforting classic dish. The cheese melts into the beans and every bite taste super nostalgic. Jacket...
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Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.
This recipe is made with simple ingredients. The creamy texture of the base and warm spices create a soulful dish. It's both satisfying and full of flavor, making it the perfect choice for a home-cooked meal any day of the week. This dish brings the comfort of restaurant-style Aloo Matar.
[feast_advanced_jump_to]Aloo Matar is a classic comforting dish. The soft potatoes and tender green peas soak up all the flavors of the spices, making each bite delicious and wholesome. This recipe uses minimal ingredients but tastes delicious. The spices along with aloo, matar blend gently into the onion tomato base, and gives the curry a homely feel.
You can enjoy this dish anytime, whether it's a quick weekday lunch or a peaceful weekend dinner. The subtle sweetness from peas and the creamy bite of potatoes make it a great combo that never fails. You can make it anyway either thick or slightly runny, depending on what you're serving it with.
The potatoes and peas perfectly complement the warm, aromatic spices, creating a balanced and flavorful dish. It's also perfect for lunch boxes and stays tasty even after a few hours. This recipe uses basic vegetables, is budget-friendly, and is a reliable dish.
You will love this for sure.
1.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside. Grind the ingredients listed under 'to grind' to a fine paste, Set aside.
2.In a pan heat oil - add the items listed under 'to temper' allow it to crackle, then add ginger garlic paste give a quick sauté. Then add tomato puree and sauté for few mins till raw smell leaves. Add required salt.
3.Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick. Then add potato and peas.
4.Mix well till the masala coats well with the veggies. Sauté for 2-3 minutes. Then add 1 cup of water and pressure cook for 2-3 whistles in low flame. Once pressure releases open and let it boil. Adjust salt and spice level at this stage.
5.Then add tomato sauce, fresh cream and bring to a boil. Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
Serve hot with roti / rice or any pulao of your choice.
Serve Aloo Matar hot with roti, rice, or pulao. It's perfect as a side dish for any Indian meal.
You can store it in an airtight container in the refrigerator for up to 2 to 3 days. The curry may thicken after refrigeration, so add a splash of water to adjust the consistency while reheating.
Yes, you can skip it for a lighter version of the dish. Add ¼ cup boiled milk for a creamy texture.
Yes, you can cook it in a pan. But it will take a bit longer to cook the vegetables.
Yes, you can add vegetables like carrots, beans, or cauliflower for a different flavor and taste. But make sure to cook the vegetables accordingly.
Yes, you can use homemade tomato puree or store bought puree but the taste slightly varies.
While onions add depth to the flavor, you can skip them if needed.
You can pair it with roti, nan, plain basmati rice, or pulao.
If you have any more questions about this Aloo Matar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Matar Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Gulab jamun with potatoes? Sounds a little unusual, right? But yes, you can make delicious jamuns using potatoes. They look just like the traditional gulab jamuns and turn out soft, juicy and delicious. Follow the step-by-step recipe and tips below to make soft and delicious potato gulab jamuns at home. Potato Gulab Jamun Can you...
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Lahori aloo curry is a simple and flavourful curry made with baby potatoes, whole spices, onions and tomatoes. This Lahori style curry is inspired by the classic Punjabi-Pakistani Lahori chicken curry. In this recipe, I have kept it simple by using baby potatoes.This easy potato curry can be served with roti, chapati, naan or even...
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Potato Chips are savoury crispy snack made by deep frying sliced potatoes and seasoning with salt and spices. This is much healthier compared to store bought packed snacks you get from the market. Also making potato chips at home is simple and you get fresh, crispy chips without any preservative or chemicals.
This recipe can be made in under an hour and most of that time is frying and cooling. You can make different flavoured chips by adding pepper, chilli powder or just keeping them plain with salt. Homemade chips stays crispy and tastes so much better than the packaged ones.
[feast_advanced_jump_to]Potato Chips is a classic snack that has been made in homes for long time, its simple and quite easy to make. The key is using right potato and getting them crispy by frying at the correct temperature.
The texture is crispy and crunchy, and that is what make good potato chip. The edges get a little brown while rest stay golden, this the right stage for perfect chips. These chips become crispy once cooled completely and break easily when you bite.
You can season them in different ways depending on what you like, some prefer just salt, some like pepper flavour and some want spicy chips with chilli powder. The base chips stay the same, only flavouring can be changed based on preference.
I usually make this on weekends for tea time, they taste so fresh and crispy. Homemade chips are always better than anything you buy from outside.
Potato Chips comes out so crispy just like in shops. I am sure Potato Chips is loved by all, I love the plain white coloured salted version of potato chips. Mittu loves the spicy version.
1.Choose a light coloured cream shade potatoes not the brown ones. This is the most important step to get perfect white coloured chips, yes choosing the correct potato matters too. Rinse it well with water.
2.Peel off the skin. Keep a bowl full of water and keep the slicer over it and slice.
3.Soaking in water avoids potatoes from browning. See how thin the slices are. Now drain water.
4.Rinse it well at least 2 to 3 times until the water runs out clean. Add salt to it and soak in water for 10 minutes.
5.Drain water completely then spread in a kitchen towel for it to dry up completely. Heat oil.
6.It should not be smoking hot, once oil is heated lower the flame to low medium. Drop a batch of potato slices. Fry, toss over and cook.
7.Fry until golden and the edges start to brown a little. This is the the right stage.
8.Drain oil, remove the chips and transfer to tissue paper to remove excess oil. Repeat for other batches too. Add salt and serve the salted version. If you like pepper flavour add crushed pepper and salt, toss it well.
9.Pepper potato chips ready. If you like spicy chips add chilli powder, salt and toss it well.
Cool down then store in airtight container.
Serve potato chips warm or at room temperature with your tea or as snack. You can simply season them with just salt or add pepper powder or red chilli powder depending on your preference. Cool down completely then store in airtight container and they stay good for a week if stored properly.
Potatoes not dried properly before frying is the main reason. Make sure you spread them on kitchen towel and dry completely before adding to oil.
Use light coloured cream shade potatoes because they give you perfect white chips. Brown potatoes give different colour and texture so light ones work best.
I just drain them on tissue paper immediately after frying to remove excess oil. This make them light and crispy without being heavy.
Store in airtight container and they stay crispy for couple of days. After that they start to lose crispness so better to make fresh batch.
Oil should not be smoking hot, but hot enough that potato slice sizzle when you drop it in. Lower flame to low medium once oil is heated properly.
If you have any more questions about this Potato Chips do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Potato Chips? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Aloo paratha is one of the popular stuffed paratha recipe all over the world. Aloo paratha is made with wheat flour, seasoned mashed potatoes, spices which makes it a popular Breakfast. This potato paratha is so flavourful, soft and delicious when served with a dollop of butter, curd & pickle. Learn how to stuff and...
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Crispy Potato Stacks also known as Stacked baked potatoes are mini potato gratins without cream, milk and it turns out so favourful. These potatoes stacks are thinly sliced potatoes tossed in herbs, garlic, olive oil and parmesan. These are layered in muffin tray and baked until crispy and golden. Potato Stacks Recipe If there is...
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Potato leek soup is also known as Potage Parmentier in France. This classic creamy soup is made with butter, garlic, potatoes, leeks, broth, and herbs. Add a drizzle of cream to finish the soup and make it even richer. In this blog post, learn how to make potato leek soup with step by step pictures...
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Potato wedges are a popular snack that are served at many fast food restaurants. This recipe is made using potatoes, plain flour, buttermilk added with some spice mix. In this blog post, learn how to make perfectly crispy potato wedges at home with simple ingredients. They are easy to prepare and taste even better than...
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Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.
This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.
[feast_advanced_jump_to]Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.
This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.
It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.
I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.
1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.
2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.
4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well
5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.
6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.
7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.
Serve hot with green chutney, lemon wedges and onions.
Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day.
Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.
Yes, you can use regular salt instead. It will still taste good.
Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.
Sure, you can add paneer to make it more filling. Use cubed paneer pieces.
Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.
If you have any more questions about this Aloo Tikka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Aloo Tikka Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Potato peas samosa also known as aloo matar samosa is a crispy and tasty tea time snack made with boiled potatoes, green peas, spices and samosa sheets. It is deep fried until golden crispy and tastes best with mint chutney, tamarind chutney or tomato ketchup or a hot cup of tea. Potato Peas Samosa Samosa...
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Aloo chana chaat is a tasty and healthy Indian street food recipe . It can be made easily and quick. This is also known as potato chickpea chaat and spicy aloo chana salad. This easy snacks recipe uses easily available ingredients like boiled potatoes, chickpeas, onions, tomatoes and coriander leaves. These are mixed with green...
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