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ALOO SABZI - spicy mashed potatoes
by usha

mumbai
(Recipe origin: Tamil nadu)

Immagine
INGREDIENTS
6 middle sized potatoes

3 middle sized onions
2 ripe tomatoes
4 garlic cloves
2 green hot chillies (to taste, we used the medium hot ones)
2-3 cm of fresh ginger
1/2 tsp. of cumin seeds
1/2 tsp. of mustard seeds
7-8 curry leaves
1/2 tsp. of turmeric powder (for color) 
fresh coriander

EXTRAS (optional)
shredded carrot
shredded beetroot
peas



Aloo sabzi literally means a filling made with potatoes. It is a versatile, multi purpose dish: it's an excellent side dish, it can be a filling for dosa (which then becomes "masala dosa"), it can even be used as a condiment for sandwiches. 
Once you try it, I am sure you will think of another thousand different ways to savor it. Its delicate, yet very tasty flavor isn't too spicy, so it doesn't tire you easily.
PREPARATION
Boil the potatoes. Chop the onion, garlic and ginger, cut the tomatoes into small cubes. In a pan with a little oil, sauté the cumin and mustard seeds. When they start to crackle, first add the ginger and finely chopped chili, and then the onion. Brown the onion for 5-6 minutes and, around halfway through cooking, add the garlic.

finely diced ingredients
sauté the spices with onion
When the onion turns golden brown, you can add the optional extra ingredients if you want to give more color to the dish. Leave those to cook for other 5 minutes (not too long, as they should remain crisp). Otherwise, directly add the tomato cubes and curry leaves; sauté briefly, season with salt and turmeric.
3. add tomatos
4. season with salt and turmeric
Meanwhile, peel the potatoes are mash them coarsely with a fork and then add to the pan. Mix everything together so that the masala (seasoning) is evenly distributed in the mass. Be careful not to mash it all too much, as the texture should be chunky and rough, even with small bits of potato.
Finish with a sprinkle of finely chopped fresh coriander.
5. Aloo Sabzi
6. the magical spice box found in every Indian kitchen
back
ita
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
      • Cambodia
      • Laos
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  • BLOG
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