ಆಲುಗೆಡ್ಡೆ ಕೆರವಡಿ ಸಂಬಾರ/Masaledhar Potato Curry

JFI for Potato, a great theme thanks Vaishali. All know whether baked/fried, hot/sweet, chips/paratha all of us love potato no matter how much calories it adds on to our diet. There are variety of potatoes available around the world, to know more about it read here. Coming back to the recipe, this recipe is from my Father in law who is a great cook, loves anything masaledhar items. This time i never did think i could make it for JFI, with all the rush with my daughter’s exams so hubby dear helped yesterday to make her get prepared while i had time to prepare their favorite curry for dinner 🙂

This is entry for JFI Potato hosted by Vaishali from Happyburp

Aloo_kerwadi4

All that goes are here

for the paste

grated coconut – 2 tbsp

peppercorns – 1 tsp

onion sliced – 1

Dry chillies- 3-4

fennel seeds – 1tsp

coriander seeds – 1 tsp

cinnamon – 1 inch

cardomom – 1

cloves – 4

poppy seeds – 1 tsp

tumeric – 1/2 tsp

Tamarind paste – 1 tsp

cashew nuts – 2

other ingrediants

baby potaoes – 10

onion – 1 big

oil to fry onions

whole garam masala

    allooker2


  • To make paste, take little oil and fry ingredients 1-11 until a nice aroma spreads leaving cashew and tamarind. Make a wet paste in a mixer grinder

  • Steam/boil /Deep fry baby potatoes, i usually steam it in microwave for 10 minutes

  • Take oil in a kadai, add the whole garam masala like cloves, cinnamon, star anise fry for few secs

  • Add onions fry until light brown color, now add the wet paste with 1 cup water and salt

  • Let the masala boil for few minutes, now add the boiled potataoes, check for salt

  • At this point you can add some jaggery if you like, i do add because we like a pinch of it 🙂

  • Keep in low flame until the gravy thickens. Garnish with coriander leaves

Alookerwad3

This can be served with phulkas/pooris. This is a all time hit recipe.

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