Marwari Aloo

This Potato gravy is so simple to make and very tasty at the same time. I watched it on a TV show while I was in India, "Rhodes Across India".  I have modified the recipe to the ingredients i had on hand. Marwari cooking does not involve onion and garlic in any of the recipes. Originates from Rajasthan, meaning Land of kings. The cuisine is fire, tart and sweet at the same time. Aroma is also unforgettable. They use very hot chillies and both red and green, so you can imagine the amount of heat The recipe packs. However, you can alter the amount of heat you want to add. here goes the recipe.

Prep time: 40 mins

Cook time: 10 mins

Servings: 6 approx

Ingredients:

1. Golden potatoes - 4 to 5 medium, boiled and cut into cubes

2. Fenugreek Seeds - 1/4 tsp

3. Red chillies - 2 

4. Green Chillies - 2

5. Coriander powder - 2 tsp

6. Cumin powder - 1 tsp

7. Turmeric - 1/2 tsp

8. Chilly powder - 1/2 tsp

9. Kasoori methi (dry fenugreek leaves) - 1 tsp crushed

10. Cumin seeds - 1/2 tsp

11. Kalaunji (nigella seeds) - 1 tsp

12. Asafoetida - 2 pinches

13. Oil - 1 tbsp

14. Amchur (Dry mango powder) - 2 to 3 tsp

15. Plain yogurt - 1 cup

16. Water - Enough to make a runny mixture of masala

17. Salt - to taste
16. Ginger - 1 tsp minced

Method:

1. In a cup, mix, coriander, cumin and chilly powders with water till it is slightly thin and set aside. This process is called making "Ghol" means, dissolving masala into water or making a thin paste.

2. Heat oil in a vessel which can hold all the ingredients, add fenugreek, kalaunji and cumin seeds, let them splutter. Now add turmeric and asafoetida and saute for 3 seconds.

3. Add both red and green chillies and ginger let them splutter.

4. Add the thin masala paste you made earlier and cook for a few seconds till the raw smell is out.

5. Add sufficient salt and the boiled cubed potatoes, toss and mix to get all the pieces well coated with the masala. Take the green chillies out and throw them away, they have done their job by now.

6. Mix kasoori methi and amchur powder into the yogurt, add this to potatoes and mix well. Cook for a few more seconds. If you think it is very thick add a little water for your desired consistency. Marwari aloo is ready to eat.

Serving Suggestion:

Goes well with any kind of Indian flat bread. Best with Phulka, dry bread without any oil. Good with slightly spiced rices like, Jeera rice and Ghee rice.

Tips:

If the gravy gets too runny, sprinkle 1/2 tsp to 1 tsp of chickpea flour and mix well, it must thicken it up.