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AUTUMN, Living Joyfully, Old Food Matters Site Recipe, Photo by Ganga, SUMMER, Vegetarian

Peasant Aloo Do Pyaja: Potatoes with Onions. From The Archives. February, 2003.

Peasant Aloo Do Pyaja: Potatoes with Onions

I am often amazed by the simplicity of Indian home cooked dishes, and how much flavour can be put into a couple of ingredients with a couple of spices. Enjoy!

As you know from reading this blog’s sister site, I have been blogging FOREVER! The time has come to record many of these old recipes here on Heat in the Kitchen and A (Life) Time of Cooking. It is 17 years since I began blogging and 6 years since A (Life) Time of Cooking came into being. As part of those celebrations, during the next few months I am reblogging some of those recipes from 1996 – 2005. They are no longer in existence in the blogosphere, except , perhaps, where copied….. :) The recipe that appears below is exactly how it appeared when it first appeared on that blog long ago, along with the comments from that time.

Peasant Aloo Do Pyaja: Potatoes with Onions

adapted from Indian Vegetarian Curries

This is a peasant recipe – not the best looking, made with minimal ingredients (by Indian standards!) but very very tasty. Serve with some Indian bread as an afternoon snack or as part of a meal.

250 g potatoes 2 large onions 2 large tomatoes
1 Tblspn canola oil or ghee 1 green chilli pinch turmeric powder
0.5 tspn cumin 0.25 tspn garam masala small pinch chilli powder
0.25 tspn salt 0.25 tspn coriander powder 1 Tblspn chopped green coriander leaves

Wash, boil and peel the potatoes, and cut into 3 or 4 cm cubes. Peel onions and cube. Cube tomatoes. Chop green chillies.

Heat the oil in a wok, karachi or large frying pan. Add cumin, coriander, chillies and onion and fry for 2-3 minutes. Add potatoes and tomatoes to the onion mixture. Add salt, turmeric and chilli powder, and cook, stirring continuously, for 3 – 4 minutes. Add 1/4 cup water to the mixture and cook, covered, on low heat for 3 – 4 minutes.

Add garam masala to the cooked vegetables, and remove from the heat. Place on a serving dish and garnish with coriander leaves. Serve with Indian breads.

0203

Enjoy!

Namaskaram.

From the Indian Vegetables Recipes Series

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Discussion

7 thoughts on “Peasant Aloo Do Pyaja: Potatoes with Onions. From The Archives. February, 2003.

  1. I could not agree with you more about he simplicity of Indian home cooking. I also think that Indian food is experienced with all five senses. Sometimes, just the pop and crackle of the tadka is enough to stir up anticipation….:-)

    Posted by Aruna Panangipally | 1 February, 2014, 11:55
  2. This recipe sounds delicious. Maybe I’ll may it for dinner this week.

    Posted by Tamana | 2 February, 2014, 02:32

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