Lunchtime: Nisha’s Sweet Aloo

[fr] Encore une recette indienne de Nisha.

Another recipe! I already have one of Nisha’s aloo recipes from my last or previous visit (aloo = potato) — I have it in my notes but haven’t published it here yet — here’s another, more saucy one, and somewhat sweet (not that sweet, though).

So, here we go:

  • in enough oil, add mustard and cumin seeds, curry leaves, and salt (the mustard seeds start popping when you put them in if the oil is hot enough, and the curry leaves will fizz — give them a few seconds before continuing)
  • chopped onion: add and let it soften
  • then, add red chili powder (quite a bit — Nisha added a teaspoon and a half for two smallish potatoes… a good handful when chopped up), garlic/ginger paste (Nisha liked my idea of freezing it in an ice-cube tray), coriander powder, and goda masala
  • add in the potatoes, a tomato, enough water, and cook
  • after a while add in some jaggery or sugar

Goda masala, which I’m discovering for good today, is a typically Maharashtrian spice mixture. There are of course multiple variations if you want to make your own (see one, two, three for starters). I’m going to buy some to bring back (hear that, Raph?)

Here’s the dish, somewhere in the middle of the cooking process:

Cooking

And jaggery, if you’d never seen it.

Weird sweet thing Nisha doesn't know the name of

Bon appétit!

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This entry was posted in Food, India and tagged aloo, cooking, indian food, nisha, potato, recipe. Bookmark the permalink.

One Response to Lunchtime: Nisha’s Sweet Aloo

  1. I absolutely love aloo – especially Aloo Gobi – anyway I WILL try this at home =) happy new year

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