Potato Gravy

Potatoes are my favorite comfort food.  I add them to almost every vegetable I make. They are said to be high in carbohydrate and not so recommended by dieters. However, if eaten in healthy form, they are good source of Vitamins, Potassium, Copper and Dietary Fiber.

Here is a simple potato recipe which is quite popular in my kitchen.

 

Ingredients:

4 Medium Size Potato:  Boiled, Peeled and cut in to cubes

2 Medium Size Tomato: Chopped finely

1 Medium Size Red Onion:  Chopped finely

Ginger Garlic Paste: 1 table spoon

Cumin Powder: 1/2 table spoon

 

Cumin Seeds: 1/4 table spoon

Cilantro to garnish

Shredded Ginger (Optional)

Pinch of Turmeric

Cooking oil- 4 table spoon

Method: 

Heat oil in a cooking pan, crack some cumin seeds and add onion.  After onion turns soft and light brown, add ginger garlic paste, turmeric, salt, cumin powder and cook in medium heat for 1-2 minute. Then, add tomato and cook until it turns in to gravy and oil start to separate. After that, add potatoes in to the gravy and mix it well.  Let it cook on medium heat for 4-5 minutes, stir occasionally so that paste doesn’t coat on bottom of the pan.   

                      

                     

 

You can add small amount of shredded ginger if you love the taste of raw ginger but it’s optional. Turn off the heat and garnish with cilantro. Serve it warm as a side dish or with rice/naan.

C-MoMo ( Dumplings in Spicy Sauce)

This is a dish made with leftover MoMo. Now, how to make MoMo is something I assume you know. There are plenty of good recipes online if you do not know. I will sometime post my own recipe for vegetable MoMo when I get a chance. For this particular dish, you can also use store bought dumplings. Usually, when I make MoMo for dinner, I make some extra to prepare C- MoMo for lunch the next day.

Ingredients:

Momo- 12 pieces

1 medium size Carrot- diced in to slices

Red Bell Pepper- half a piece diced into slices

Green Bell Pepper- half a piece diced into slices

Red Onion- half diced in to slices

2 Green Onions

3 table spoons of Soy Sauce

Garlic- 2 cloves finely sliced

1 large Roma Tomato- diced into slices

½ table spoon of Chili Sauce

1 table spoon of Ketchup

Oil for cooking

Cilantro

 

Method:

Heat a table spoon of oil in a pan and fry MoMos until they are crispy on one side.  Let it cool down.

Heat 2 table spoon of oil in a pan, fry garlic but don’t let it turn brown otherwise it will taste bitter. Add onion, carrot, bell peppers and green onion, sauté for a minute.  Add diced tomato, soy sauce and sauté for another 2-3 minutes (Vegetables should be sautéd lightly and should not be over cooked otherwise the dish won’t taste good).  Then, add MoMo, Chili sauce, Ketchup and stir well so that sauce is coated nicely on the MoMo.

 

Taste for salt, add as needed. Turn off the heat, sprinkle some cilantro and serve it hot. Enjoy the spicy MoMo for lunch.

Eggplant Potato Curry

I wasn’t a big fan of Eggplant before.  Once I started exploring about it and learned ways to cook, I started liking it.  Nutrition wise, it is rich in dietary fiber, vitamin K, potassium, manganese and other minerals. This was one of the reasons for me to get inclined to this vegetable.I tried many recipes and this simple and easy to make eggplant potato curry turned out very delicious.

Ingredients:

Eggplant: 1 medium size

Potato: 2 medium size

Red Onion: ½ cup finely chopped

Tomato: ½ cup chopped

Cooking Oil: 4 tea spoon

Mustard and fenugreek seeds: few

 ½ tea spoon Ginger Garlic Paste,

½ tea spoon Cumin and Coriander Powder

Pinch of Turmeric Powder

Pinch of Chilli Powder or 1 green chilli (optional)

Cilantro

Salt to taste

Method:

Cut  eggplant and potato in small size cubes and put a side.  

Heat oil in a pan. Add mustard and fenugreek seeds. When they start to crack, add onion and sauté until it turns light brown.  Then add turmeric powder, ginger garlic paste and cumin coriander powder and sauté in medium heat. After oil starts to separate, add tomato, eggplant and potato and stir until the spices are coated well. 

Add a cup of water, salt to taste, and chili powder. Stir well, cover it and cook in low heat for 10 minutes until eggplant is soft and looks creamy. Add cilantro and enjoy it with rice or roti.