Punjabi Aloo

Regional Cuisine of India is a fine event that celebrates a cuisine of India every month. When I first came across this event I thought its going to be easy. No, its not. Not all South Indian fare is just idli and sambar and not all North Indian gravy is some curry or masala.

Food bloggers, each month come up with an interesting array of dishes that allow us to learn about the cuisine. As an added bonus, we get to learn that region’s customs and traditions and in some case, the blogger’s childhood memories tied with that recipe. All in all, it’s a wonderful experience for me, both as a participant and as a spectator. Who are we to thank for, to envisage such a brilliant idea that brings us together under one umbrella (or cuisine, should I say)? Lakshmi of Veggie Cuisine.

With that said, here is my entry for RCI Punjab hosted by Richa of As Dear As Salt. Yogurt and potatoes, along with the spices makes this simple but wonderful curry.

Ingredients

Potato – 3
Onion – 1, small
Tomato – 2, chopped
Peas – ¼ cup, frozen
Yogurt – ¼ cup
Ginger – 1 inch piece
Green chillies – 2
Red chilli powder – ½ tsp
Coriander powder – 1 tsp
Turmeric – ¼ tsp
Cumin seeds – ½ tsp
Salt

Method

Boil potato in lightly salted water and cut into big pieces.

In a skillet, sauté onion, green chillies and ginger in a tsp of oil. Allow this to cool and grind to a fine paste with very little water.

In the same skillet, heat a tsp of oil and splutter cumin seeds and add the onion paste. After allowing it to fry for 2 minutes, add the tomato pieces, turmeric, chilli powder, coriander powder and salt. After a minute, add potatoes and allow the gravy to boil. When the gravy becomes dry, add yogurt and peas and heat through. Serve while warm.

Round-up for the event so far

RCI Tamil – Lakshmi of Veggie Cuisine
RCI Andhra – Latha of Masala Magic
RCI Maharashtra I, II, III – Nupur of One Hot Stove

Bookmarking these pages is all one has to do to learn/gain expertise in these cuisines.