Wedding Style Aloo Fry
You feel so carefree if there is potato at home!!! Just add one curry made with Alu and your meal can be so satisfying. This wonderful sizzling Wedding Special Aloo Fry is really so mouth –watering!
It blends very well with either Roti or Rice. Some dishes reach out their aromas beyond the kitchen and the house to the very streets even as they are being cooked. This simple Wedding style Aloo Fry belongs to that category of dishes! Let me tell you something that has been on my mind for long. This may not be the right context to say this. But I shall anyway make my point now. Often when we look at a dish being prepared or a recipe being explained, we feel that it is just the same as we make it and that there is nothing unique in it. But let me tell you, the taste of any dish depends on the measurements of the ingredients used, and the method of frying or cooking it. If we understand this, we can also understand the uniqueness of each recipe. The measurements of the ingredients define the specialty of that recipe. If we continue to make it in our own way without paying attention to finer details, then every recipe will taste the same. Wedding special does not mean that it has to be very complicated in its preparation. This recipe is very simple with ingredients that are available in every household. The one special feature of difference is the combination of measures of all the ingredients. This is what makes this Aloo Fry special indeed. Aloo curry made in this style is something I had tasted in a friend’s house when I went to Chennai. I am now sharing that very same recipe.
You may also like this Yam with Malabar Spinach
• Please do not use Aloo which has grown sprouts, that is, Aloo from the old crop. It is sweet to taste and will not suit the dish at all.
• Do not let Aloo boil to a pasty texture. Aloo should be cooked well but should be firm.
Some more Tips for how to get the wedding special Taste:
• If you wish to get the wedding style taste, you will have to use oil a little generously. You may reduce the quantity of oil if you have a great objection to it.
• See to it that all the ingredients used for this recipe are fresh. For example, you must use fresh ginger-garlic paste, fresh coriander leaves etc.
• Sonf (Fennel) has a very good aroma. Those of you who do not like it or if you are not able lay your hands on it, can use Zeera (Cumin) instead.
• This dish gets all its unique aroma from the Mutton Masala powder that is added at the end. If you do not fancy the idea of mutton masala, you may replace it with Garam Masala. Do remember however that the Mutton Masala gives a special flavour to the preparation.
Wedding Style Aloo Fry - Recipe Video
Wedding Style Aloo Fry
- Prep Time 15 mins
- Cook Time 20 mins
- Total Time 35 mins
- Servings 5
- 1/4 Cup Oil
- 1 Inch Cinnamon stick
- 4 Cloves(Laung)
- 1 tbsp Anise(Sonf)
- 2 Cardamoms((Ilachi)
- 10-12 CashewKaju)
- 1 tbsp Fresh Ginger Garlic Paste
- 2 Springd Curry leaves
- 100 gms onion (thinly sliced)
- 4 Green Chilli (Thinly sliced)
- 2 Tomatoes (diced)
- Salt (As Per taste)
- Turmeric (Haldi)
- 1 tbsp Coriander(Dhaniya) powder
- 11/4 tbsp Chilli Powder
- 3 Potatoes(Aloo) (boiled)
- 1/2 Cup Frozen peas
- 1 tbsp Mutton Masala
- 1/2 Cup Coriander(Kothimir) (Chopped)
- Heat oil in a pan and fry cinnamon stick, cloves, cardamom, Sonf and Cashew till brown.
- Put curry leaves and thinly sliced onion in and fry till onion acquires a golden colour.
Add fresh ginger garlic paste and green chilli strips. Fry well. Now add the diced tomato and
cook till soft and pulpy.
- To the mixture, add coriander powder, Chilli powder and ¼ cup of water. Cook till oil floats above the curry.
- When you see oil separating, add the peas and salt and cook for 3-4 minutes. The peas will soften quickly as they are the frozen variety. Then add the boiled Aloo along with a little of the chopped coriander leaves;mutton masala and mix gently so that Aloo does not break. let it cook for 3-4 minutes.
At the end, just before taking the pan down, sprinkle the rest of the coriander leaves.