Chickpeas Cashew & Potato Vegan Stir Fry / Chole Kaju Aur Aloo Ki Sabzi

Chickpeas are full of protein and nutrients, including the B vitamins, and therefore make an excellent meat substitute.

A tasty, quick, and easy stir-fry recipe featuring pan-fried chickpeas,potato, cashews alongwith Indian spices.This dish makes a great side dish or main course for any meal or just eat it on its own for lunch/snack .

Chickpeas Cashew & Potato Vegan Stir Fry / Chole Kaju Aur Aloo Ki Sabzi

Preparation Time:- 10 minutes
Cooking time:- 10 minutes
Serves:- 2-4

Ingredients:-

Oil:- 2 Tbsp
Cumin Seeds:- 1 Tsp
Mustard Seeds:- 1 Tsp
Unsalted Cashews/ Kaju:- 2 Tbsp, roughly chopped
Potato/ Aloo:- 1 big, Boiled ,peeled and cut into small pieces
Chickpeas/Chole/Channa:- 2 Cups , boiled & drained OR Canned
Salt
Red Chilli Powder:- 1/2 Tsp
Turmeric Powder:- 1/2 Tsp
Channa Masala Powder:- 1 Tsp
Kasoori Methi Powder/ Fenugreek powder:- 1 Tsp
Flaxseed powder:- 1 Tbsp
Tamarind Pulp:- 1 1/2 Tsp
Sugar:- 1 Tsp

Procedure:-

1) Heat oil in a non stick pan on a medium heat.

2) When hot add mustard ,cumin & cashew. Stir fry for 1 minute.

3) Add salt, red chilli powder ,turmeric powder & potato, mix everything well.

4) Add boiled chickpeas/chole in the above spice mixture, mix well. Cook for 3-4 minutes.

5) Add kasoori methi/Fenugreek powder, Channa Masala powder ,flaxseed powder ,tamarind pulp & sugar. Mix and cook for another 2 minutes.

6) Switch off the gas, cover the pan and let it sit for 4-5 minutes before serving..

Serve hot as a side dish with any Indian bread/roti/tortilla or enjoy as it is..

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How to Steam Or Boil A Potato In Microwave

The microwave oven not only makes cooking faster but more convenient too.Microwaving potato makes few dirty dishes and also shortens cooking time for any recipe that calls for boiled potatoes.This is great for the busy mom who needs to get dinner ready quick. It is also great for those hot summer months when you don't want to turn on your oven or stove. Cooking them in the microwave is just a faster and cooler way to cook the potatoes.

How to Steam Or Boil Or Cook A Potato In Microwave

Ingredients:-

Potato
Microwave
Microwave safe bowl & cup
Knife

Procedure:-

1) Wash the potato under running water by rubbing it with your hands to remove any dirt.

2) Puncture a few times with a fork/knife.(This is important, as it allows the steam to escape. Otherwise the potato may explode when you cook it.)

3) Place potato on microwave-safe dish along with a microwave safe cup full of water ( water helps prevents the wrinkling of the skin).

4) Cook on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato.

5) Turn over potatoes halfway through cooking.

6) When done, remove the potato from microwave, the skin should peel off pretty easily, but be careful — it’s gonna be one hot potato.

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Notes:-

1) You can also chop potato into pieces. Submerg in water in a microwave safe bowl.Add 1 tsp. vegetable oil to help keep the potatoes from boiling over while cooking. Do not cover.Microwave for 6 minutes..... stir and check with a fork (if the fork goes in easy its done) if not try for 3-4 minutes more.

2) Don’t peel the potato until after you’ve microwaved it. If you do, the whole potato gets a tough exterior shell that’s almost impossible to remove.

3) Most nutrients are preserved when potatoes are cooked and eaten with the skin on. If peeling, use a vegetable peeler or sharp paring knife and keep the peeling very thin, since many of the nutrients are found close to the skin.

4) Do not freeze cooked potatoes at home as they become watery upon reheating. The potato is 80 percent water; and when frozen, this water separates from the starch and nutrients.

5) Potatoes are rich in vitamin B, fiber, minerals, as much protein as a half a glass of milk, nearly half the daily requirement of vitamin C, and not to mention its recent rating as the #1 food source of potassium, potatoes are the most complete vegetable in your produce section---and for your belly. Also, don’t forget what potatoes don’t have in them. They have no fat, no sodium and no cholesterol!

6)Times below are for an 8-ounce potato cooking in a 1000 watt oven:
1 potato: 5 minutes
2 potatoes: 7-8 minutes
4 potatoes: 13-15 minutes

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Sabudana Aloo Vada/ Tapioca & Potato Patties

Tapioca/Sabudana is usually used for making milk puddings in the West, but in South India it is found in various savory preparations, such as these spicy patties of tapioca pearls & potato.

Source:- India With Passion by Manju Malhi
Makes 15-20 Patties

Ingredients:-

Tapioca/Sabudana/Sago:- 7 oz
Large White potatoes:- 2 (peeled & boiled)
Green chillies:- 2 (finely chopped)
Salt:- 1/2 Tsp
Whole peanuts:- 12 (roasted and crushed) optional
Vegetable oil for frying
Cilantro ( 1 bunch roughly chopped)

Procedure:-

1) Soak the Tapioca in about 1 cup cold water for about 30 minutes. It should sweel and absorb all the water.

2)Coarsely mash potatoes, chillies, salt, peanuts, if using, and coriander together.Mix in Tapioca

3)Heat the oil in a wok. To check that oil is hot enough, drop a small piece of the potato mixture into the oil. if it sizzles, the oil is ready.

4)With the wet hands, roll the potato mixture into spheres the size of a golf ball, then flatten the balls to make patties.

5)Depending on the size of the fryer/wok, place a few patties at a time in the oil. Fry on one side for 2 minutes, then turn them over and fry for other 2 minutes until golden brown.

6)Remove with a slotted spoon and drain them on a paper towel.

Serve with chutney..Enjoy:)

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Aloo Posto (Potatoes with Poppy seeds)

The Indian poppy seed is smaller and off-white in color.They are mainly used to thicken curries. "Posto" is the Bengali word for "Poppy seeds" and they are found in countless Bengali recipes; "Aloo Posto" is the most famous.

Source:-India with Passion (by Manju Malhi)
Serves 3-4

Ingredients:-

White Poppy seeds, washed:- 4 Tbsp
Groundnut Oil:- 2 Tbsp
Mustard seeds:- 1 Tsp
White Potatoes:- 2 large ( Peeled, firm boiled, and cut into 3/4 inch cubes)
Ground Cumin:- 1 Tsp
Turmeric:- 1/4 Tsp
salt
Green chili:- 1 (Finely chopped)

Procedure:-

1) Soak the poppy seeds in 4 Tbsp hot water for 2 hours.

2) Drain and grind them with a pestle and mortar or in a blender into a coarse paste.

3)Gently heat the oil in a frying pan and add the mustard seeds.When they begin to sizzle, add the potatoes and fry for 10 minutes until they start to brown.

4)Then add the cumin, turmeric, and salt, followed by the poppy seed paste.Cook for minutes.

5)Mix thoroughly and then sprinkle over the green chilli.

Serve with rice and lentil dish or chapati/roti...Enjoy:)

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Aloo Palak Paratha

Here is the another fun way to make Aloo paratha. One thing i love most about these parathas is their bright green color..This version is good for kids too as they love to eat colored food..

Ingredients:-

For the dough:-

4 cups Whole Wheat Flour
1 cup Pureed Spinach
Water as per requirement

For the Stuffing:-

2 large Rustic Potato( Boiled, peeled & Mashes)
Salt as per requirement
1 tsp Red chilli powder
1 tsp Garam Masala
1 tsp Aamchoor/Dried Mango Powder
1 tsp Ajwain
1 tbsp Finely chopped Ginger
1/2 Finely chopped Onion

Procedure:-

To make the dough:-

1) In a bowl mix together flour and spinach puree..
2) Use water to make a dough..
3) Let the dough rest for about 10 minutes.

To make the stuffing:-

1)Mash the potatoes in a separate bowl.
2)Mix salt, red chilli powder, garam masala, ajwain, aamchoor, onion & ginger in the potatoes well.

Please refer this post for the step by step procedure to make parathas






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