For the detailed recipe, click: www.showmethecurry.com
admin - who has written 1424 posts on Taste food recipes.
@AggieU : Sounds wonderful, thanks for sharing
1. Try using a stainless steel pan and heat it up till it passes the mercury ball water test. Quickly add the oil and ‘Sweat’ out the onions on a low flame.
2. In a separate stainless steel pan fry the potatoes in a high flame for 10-12mins with turmeric and only season with salt at the very end. Add the two together and resume your recipe. I added tomato puree to get some gravy or curry feel to it.
Think of this as the French twist on the classic Indian dish.
I’m glad I found you girls! I love Indian food, some of my Indian recipes have worked out well and others haven’t. Soaking the mehti is one tip that I needed to know! Thanks for the videos!
omg finally easy to do recipes that are also easy to follow! thanks!
Glad you enjoyed it. Thanks so much for the feedback.
Hey Anuja & Hetal…jus wanted to say A BIG THANK U to u guys…tried out this recipe for the first time by looking at your video and IT CAME OUT PERFECTLY WELL…its my hubby’s fav dish and he completely loved it… I jus made a little changes as well…i added cummin seeds & mustard seeds to the hot oil b4 adding onions and also added ginger along with garlic…will surely have a look at ur other recipes as well and try them…Do keep up the good work…God Bless…
boy i didnt know that to make one bowl of aloo mathiï»¿ i need to do so many things and have to go thorough all that hard work well it look really easy when u order it in the restaurant he bring anything in just 10 min well guys this is not our cup of tea i guess i would better eat frozen food ever day, but i wont go thorough all that crap i guess and belive me i have tired doing cooking stuff it looks easy but it aint easy as they show u in the video
and the worst part of cooking is no matter how hard u guys try ur aloo mathi will never taste like aloo mathi well oneï»¿ that my friend tried we didnt even reach near the colour that aloo mathi looks like forget about the taste
@ShowMeTheCurry Thanks for the reply.
Well, of the three spices, turmeric is the only one you could safely add to the hot oil. The other two will burn instantly.
@ShowMeTheCurry you’re welcome. Though could you please tell me why you added the 3 spices at the end ? I mean, the punjabi inside me forces me to add all masalas during tadka just so that they get fried.
Awesome! Thanks for the feedback…we’re glad you enjoyed it.
Hey Anuja & Hetal: I tried this recipe and it came out just perfect. The only change I made is I soaked fenugreek leaves with lots of salt for more than half an hour and also I added turmeric & garam masala( lack of coriander masala ! ) at the time of tadka instead of at the end. The dish came out wonderfully and not a bit of bitterness. I love this recipe because this is by far the simplest one.
Due you love Hot and spicey Curry.take a look my profile for Mutton Vindaloo.
i am suprised to see turmeric powder being used at the end of the dish, as we use it after the onions being put into.
Actually, methi has a bitter flavor…not minty at all. However, don’t let that scare you. It is a very unique flavor
looks wonderful , so methi has a mint flavor? That would be a wonderful combination for a side dish for my family.
@jbirsner : Yes, you can use dried
methi. Word of caution, dried methi
is more potent so use sparingly!
Can you used dried feugreek/methi leaves if you don’t have fresh?
Salt is “to taste”
Everything looks good exept i think there is too much salt used. Maybe in India salt is not considered a bad thing.
great recipe !!
thanks for coming to the US and helping us learn to cook some healthy food.
my god. How do they cut like that?? Perfect