चर्चे चौके के Charche Chauke Ke

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Matariya Aloo (Spicy Pea like potatoes)

Posted by vivnidhi on August 19, 2009

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It’s been a while since I posted anything North Indian on the blog. I have barely been able to post about the Daring Kitchen challenges. But, I am trying and here is a fresh, new authentic recipe :-) .

Pea like potatoes, not peas and potatoes. This is about the very new smallest potatoes that you can find. Even in India, folks would be really pleased if they could lay their hands on fresh small potatoes. You can get very very tiny ones there. Spring and summer months are usually the best bet to find them freshest. Its difficult to find really tiny ones here but Farmer’s Markets usually carry fresh baby potatoes. These have very tender skins and are never peeled. On our visits to the Farmer’s Market, the husband does not like to pass by these without buying cause potatoes are his favorite vegetable :-) . In my grandmother’s house, ‘aloo ka rassa’ or (potatoes and water with spice should be the correct description :-)) ) was made every day…..every day for 30-40 years……can you believe that? Now that I have finished describing our undying love for potatoes, let me proceed to the recipe. It is an easy one and requires very little preparation.

The Recipe:

  • Baby Potatoes (smallest you can find) washed and scrubbed 1/2 Kg
  • Fresh Ginger washed, scrubbed and minced  2″ piece
  • Green chilli minced 1 (optional)
  • Canola Oil 2 Tbsp. (Vegetable oil is fine too)
  • Cumin seeds 1 tsp.
  • Asafoetida 1/2 tsp.
  • Turmeric  powder 1 tsp.
  • Red chilli powder 1/2 tsp.
  • Salt to taste
  • Coriander seeds dry roasted and ground coarse 2 Tbsp.
  • Amchur/Dry mango powder 1 Tbsp.
  • Garam Masala 1 tsp.
  • Cilantro leaves torn 1/4 cup

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Washed scrubbed baby potatoes

The most important step I believe in these potatoes is the grinding of coriander seeds. In a wok, dry roast the coriander seeds till they turn aromatic and lightly brown in color. Set them aside. When they are cool enough to handle, grind them pretty coarse. This one ingredient will enhance the taste of the potatoes.

Heat oil in the wok (not a great idea to skimp on oil if looking for best taste……I must admit, I most often do ;-) ) add cumin seeds, asafoetida and turmeric powder. When the spices seem to be frying a little, add half the ginger and green chilli (if using). These do taste good when a little spicier than usual.

Next add the scrubbed potatoes, sprinkle the salt, mix and cover the wok. Reduce the heat to medium low. Let it cook for 10-15 minutes, stirring every 5 minutes. When the potatoes become tender, add the coarsely ground coriander powder, remaining amount of ginger, garam masala and amchur. Mix well and cover again for 2-3 minutes. Remove from heat and finally add the cilantro leaves and mix well.

Spicy baby potatoes or Matariya aloo are ready! Try these and I bet, these won’t last for long. These can be eaten on their own, as a side dish or with paranthas.

I would like to send these potatoes to Laura of The Spiced Life. It’s my grandmother’s recipe. This is indeed a simple, treasured recipe enjoyed by all at home. The spiced Life

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8 Responses to “Matariya Aloo (Spicy Pea like potatoes)”

  1. hi Nidhi…
    this matariya aaloo is our favorite too…and now a days in Delhi you can get the small baby potatoes all the time , thought he skin may not be that tender all year through…..
    loved your description.
    i like the name of your blog too n hope i have mentioned it earlier too.
    Thanks a lot Sangeeta for liking the name. You are among the few who understand what it means :-)). I am sorry I am unable to reply to comments often even though I want to and read each one of them with pleasure. These days everything is available year round……so we have reached an average in taste. I still believe that the best flavors we tend to always remember are those with fresh ingredients. Thanks again for visiting :-) .

  2. Looks absolutely delicious. I always eat the potatoes out of curries and leave the meat for my partner. I am not usually a potato person but when they are in any form of Indian food you have to fight me for them!

    I find it so difficult to believe that somebody can be a “not potato person”….Here we can eat potatoes in any form, but I agree spices do bring out the best in potatoes :-). Thanks a lot for visiting Megan ……You must try these…..they are easy and delicious!

  3. Parita said

    Sounds delicious! i like to enjoy potatoes roasted or baked with mild spices :)

  4. shaz said

    Hi Nidhi,

    Thanks for visiting my blog :) These potatoes look delicious – I love potatoe and will eat them in any form so it’s good to get more ideas on how to cook them.

  5. I used baby yellow potatoes to make aloo gobi and did them very similar to this recipe minus just a couple of spices. I didn’t use any garam masala, asofetida, or any mango powder. They really do need ghee or more oil to get the right color on the potatoes and cauliflower.

  6. Laura said

    This is a beautiful submission, absolutely perfect–not to mention incredibly tasty looking as well. Thanks for participating. The round up should be up toward the end of the week.

  7. I love baby potatoes. Its been a long time since I had them though.
    Your preparation looks fabulous!

  8. [...] of Charche Chauke Ke submitted her grandma’s Matariya Aloo (Spicy pea like potatoes). This is one of the strongest submissions we’ve had because this dish was made every single [...]

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