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| 19. Padwal Aloo |
| Ingredients |
Amount |
| Parval sliced in chunks |
2 cups |
| Peeled potatoes sliced in chucks |
2 cups |
| Coarsely pounded roasted peanuts |
¼ cup |
| Turmeric powder |
1 teaspoon |
| Chilli powder |
1 teaspoon |
| Coriander powder |
1 teaspoon |
| Dry mango powder/amchur powder |
1 teaspoon |
| Garam masala powder |
1 tablespoon |
| Gram flour/besan/chick pea flour |
2 tablespoons |
| Chopped coriander leaves for garnishing |
¼ cup |
| Vegetable oil /sunflower oil |
2 tablespoons |
| Salt to taste |
|
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|
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| Method |
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Heat oil in a pan; add the potatoes, parval, salt and all the other spices, except gram flour, peanuts and chopped coriander. |
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Sauté all the ingredients and simmer the vegetables adding ¼ cup of water. Bring the heat to medium, cover the pan, stirring occasionally until cooked. |
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Add the gram flour and peanuts and simmer for another 5 minutes. |
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Garnish with chopped coriander and serve hot with phulka’s and Kadhi. |
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| Ingredients |
Amount |
Ingredients |
Amount |
| Onion |
Pyaz |
Chilli |
Mirch |
| Tomato |
Tamatar |
Cumin seeds |
Jira |
| Potato |
Alu |
Mustard seeds |
Rai |
| Cauliflower |
Phul gobi |
Coriander powder |
Dhaniya |
| Ash gourd |
Petha |
Dry mango powder |
Amchoor |
| Lady finger |
Bhindi |
Turmeric powder |
Haldi |
| French beans |
Bakla |
Cinnamon |
Dalchini |
| Curry leaves |
Gandhela / kadhi patta |
Bay leaf |
Tejpatta |
| Dry fenugreek leaves |
Methi sag |
Black pepper |
Kalimirch |
| Cucumber |
Khira |
Aniseed |
Saunf |
| Bottle gourd |
Lowki |
Asafoetida |
Hing |
| Coriander leaves |
Hara dhaniya |
Gingelly seeds |
til |
| Snake gourd |
Chachinda |
Sugar |
Chinni |
| Cabbage |
Band gobee |
Salt |
Namak |
| Knol- khol |
Khol-rabi |
Clove |
Lavang |
| Capsicum |
Sagiya mirchi |
Ginger |
Lehsan |
| Tinda |
Tinda |
Garlic |
Adrak |
| Ridge gourds |
Torai |
Curd |
Dahi |
| Tindli |
Konduri /tondale |
Panner |
Panner |
|
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