Recipes

Aloo hara masala

Aloo hara masala

Ingredients

For the masala paste
1/4 tsp fenugreek (methi) seeds, soaked overnight in water
1 1/2 tsp 
roughly chopped garlic (lehsun)
1 tbsp 
roughly chopped ginger (adrak)
green chillies, roughly chopped
2 tbsp 
chopped mint leaves (phudina)
2 tbsp 
chopped coriander (dhania)
1 tbsp 
lemon juice
salt to taste
1/2 tsp 
turmeric powder (haldi)
1 tsp 
chilli powder
cloves (laung / lavang)
cardamoms (elaichi)
2 tbsp 
mustard (rai / sarson) oil

For the marinade
1/2 cup fresh curds (dahi)
1 tbsp 
oil
1 tsp 
lemon juice
1/2 tsp 
cumin seeds (jeera) powder
1/2 tsp 
garam masala
salt to taste

Other ingredients
2 cups parboiled potatoes, peeled and cut into 50 mm. (2") cubes
1/2 cup 
capsicum, cut into 50 mm. (2") pieces
1/2 cup 
tomatoes, deseeded and cut into 50 mm. (2") pieces
1 tbsp 
oil for brushing
a few 
onion rings for the garnish

Method
For the masala paste

  1. Combine all the ingredients, except the oil, in a mixer and blend to a smooth paste.

  2. Heat the mustard oil in a kadhai, add the prepared paste and sauté for 2 minutes. Keep aside.


How to proceed


  1. Combine all the ingredients for the marinade in a bowl, add the prepared masala paste and mix well.

  2. Add the potatoes, capsicum and tomatoes and allow them to marinate for 1 hour.

  3. Thread the potatoes, capsicum and tomatoes alternatively on wooden or metal skewers.

  4. Grill over a charcoal or electric barbeque till the vegetables are lightly and evenly browned on all sides (approx. 3 to 4 minutes) using oil for brushing.

  5. Serve hot garnished with onion rings.