How to make aloo badiyan rasedaar?

Ingredients

500 gm aloo (potatoes) - peeled, boiled

5-6 badiyan

2 tbsp oil

1 tsp cumin seeds

1 tbsp salt

1/2 tsp turmeric powder

1/4 cup yogurt-beaten smooth

2 1/2 cups water

1 tbsp coriander leaves

Method

1. Break the potatoes, by holding them in your palm and closing your fists.

2. Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.

3. In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.

4 Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.

5. Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves. 

How to make potato curry?

Ingredients

250gms Aloo (Potatoes)

2 tbsp Oil

1/4 tbsp Turmeric powder

2 nos. Green chillies

4-5 nos. Curry leaves

1/2 tsp Mustard seeds

Salt To Taste

Method

1. Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
2. For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds. 

How to cook amritsari punjabi aloo?

Ingredients

250gms Aloo (potato)

2 Onions, sliced

2 tsp Ginger-garlic paste

1/2 tsp Ajwain

Salt To taste

1/2 cup Besan

1 tsp Corainder Powder

1 tsp Red chilli powder

1/2 tsp Garam masala

1/2 tsp Annardana Powder

Oil For frying

Handful Corainder leaves

Method

1. Cut aloo into long pieces.

2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.

3. Marinate alu pieces for 15 minutes.

4. Heat oil and deep fry the aloo. Keep aside.

5. Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.

6. Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.

7. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.