Baby Potato Masala Curry Recipe

Ingredients:

Boiled Baby potato – 10-12 pcs
Ginger and garlic paste - 1tsp
2 pcs Sliced Onion
Jeera - ½ tsp
mustard seed – ¼ tsp
Coriander Powder - ½ tsp
Chili powder - ½ tsp
Coriander leaves- finely chopped
Salt to taste
Water - 2 cup
Garam masala – 1 tsp
Turmeric Powder - ½ tsp
Oil - 2 tsp

Preparation:

First boil the baby potato. 

Add Pinch of turmeric powder, Red chilli powder and salt and mix them well.

Heat oil in a Pan, add the above potato mixture and fry till they turn little brown. Then keep them aside.

Heat the Pan and add mustard seed, let it sputter in oil then add jeera, add onion paste, sauté till it turn little brown. Then add ginger and garlic paste. Saute it for 5-6 minutes. Then add the rest of masala powders like coriander powder, chill powder, turmeric powder, garam masala. Then add the salt and add little amount of water and sauté till the oil will separate from the masala, keep the gas flame on medium otherwise the masala will overcooked.

Then add the fried potatoes with the gravy. Mix them well with gravy. On a medium flame cook them for 5 minutes. Then add water how much you want to keep the gravy. Then cook it for 10-15 minutes. 

Now your Baby Potato curry or Baby Aloo Dum is ready. Garnish with chopped coriander leaves. Serve hot with Roti or Puri.

Here is also I have mentioned below the nutrition chart for serving of 4 peoples:


Nutrition Chart

Jackfruit Biryani (Kathal Biryani)

Ingredients:

Rice:

·         1 cups basmati rice

·         3 cups water for cooking the rice
·         1 small spoon cumin  

·         2 green cardamoms 

·         1 inch cinnamon

·         2 to 3 cloves 

·         1 bay leaf 

·         salt as required

Gravy:

·         250 gms raw jackfruit 

·         1/2 cup fresh yogurt/curd 

·         ½ tsp turmeric 

·         ½ tsp red chili powder 

·         ½ tsp coriander powder

·         ½ tsp cumin powder 

·         2 green cardamoms 

·         1 inch cinnamon 

·         2 cloves 

·         2 medium onions (finely chopped)
·         2 medium onions (finely chopped for garnishing)

·         1 medium tomato (chopped)

·         2 tbsp ginger garlic paste 

·         salt as required

Preparation:

First we will make the rice, so wash the rice with water and then soak the rice in a bowl of water for 30 mins.

Then take a pot add some Ghee and add cardamoms, cinnamon, cloves and bay leaf. 

Then add 3 cups of water into the Pot then drain the water in the rice bowl and add the rice in the pot when water boiled then add salt, then when rice is about to cooked 75%, drain the excess water in rice and remove from heat and open the cover till the steam has gone from the rice, then cover the pot and keep aside.

Now cut the jackfruit into small cubes

then take and kadai and add 2 tbsp oil and add the jackfruit and fry it till turn into little brown. 

Then keep them aside. 
Then add little oil in the kadai and fry the sliced chopped onion and fry them till golden brown. Then keep them aside.

Then add some more oil and add cinnamon, cloves and saute for few seconds till fragrant. add the rest sliced onions and fry them till they begun to get brown, then add ginger garlic paste, fry it for 5 minutes, then add the turmeric powder, cumin powder, coriander powder and chilli powder and chopped tomato fry for 2 minutes then add little amount of water and sauté. Fry it till the gravy remove oil from it, then add the fried jackfruit, mix them well and add ½ cup of water and cover the kadai and lower the heat of the gas, wait for 8-10 minutes. Open the cover and add the fresh curd and mix them well. After 2 minutes layer the cooked rice and then add just 2-3 tbsp boiled water to it and keep the gas flame low and cover the kadai. Keep it for 10 minutes on lower flame. Now open the cover of the Kadai and mix them gently and now your Jackfruit biryani is ready. Garnish with finely chopped fresh coriander leaves and serve hot with raita.

Here is the Nutrition chart of Jackfruit Biriyani:

Nutrition Chart