Friday, June 22, 2012

Aloo Methi Kolhapuri

A while ago, Nupur sent me some Kolhapuri masala (along with other yum goodies) and I must say, I'm surprised at myself for not having tried to procure it sooner. A long time ago, a friend of ours from Kolhapur had made a gourmet looking, super delish peanut-stuffed-potato curry using Kolhapuri masala and he was going to get me some of this masala back then, as I recall. I totally blame him for me having missed out on this powder all this while! :)

The masala is a deep red, hot, spicy powder that, Nupur said, can be used in just about anything - bhajis, dals, curries etc. And my two cents on using it - let the masala take center-stage. Go easy on garlic or any other strong masala you are using, and let the flavors of various spices in it do the talking. If you haven't tried it already, do so soon. I have not seen it in the two Indian stores here. So beg, borrow or steal, if need be! (Or just make it yourself!) It will be totally worth it :)

Aloo Methi Kolhapuri

Ingredients:

2 big potatoes, peeled and diced into thick cubes
1 big bunch methi or 1 block of frozen methi
1 small onion, chopped
1 clove garlic, crushed and chopped
1 green chilli, slit (optional)
3/4 - 1 tsp kolhapuri masala
1/2 tsp kitchen king or garam masala (optional)
1/2 tsp turmeric powder
1/2 tsp jeera
1/2 tsp sugar
1 tsp lime juice
salt to taste
1 tbsp cooking oil

Method:

If using frozen methi, let it thaw and squeeze out all water. If using fresh, clean and chop roughly.
Heat oil in a kadai. Add jeera and let it sizzle. Add the green chilli, garlic and turmeric. Fry for a few seconds. I have to add here that the masala itself is quite spicy. So adding green chilies and the quantity is totally upto you.
Add onion and fry until translucent.
Add methi leaves and saute on high for a minute.
Add the cubed potatoes and fry for a couple minutes.
Mix in the kolhapuri masala, sugar and salt. Sprinkle some water, if needed. Cover and cook on low for 3-4 minutes, until cooked through.
Add lime juice and KK masala and saute on high for a minute more, until the flavors are well blended.

13 comments:

Jaya said...

I like aloo methi and I am sure with this masala it will be even more tempting ..lovely click..hugs

Nupur said...

So glad you are enjoying the masala- aloo methi looks ever so tasty.
If you get time, use it in a misal or egg curry- both typical and delicious ways to use this masala.

Shama Nagarajan said...

delicious dear

Shweta in the Kitchen said...

Hi Vani,

Your Aloo Methi looks fantastic.
First time visitor to ur blog & love your recipe spread. Following you now
Do drop by my space & follow if you like
http://shwetainthekitchen.blogspot.com/

Madhavi said...

WOW this aloo methi looks super yumm..

Khaugiri said...

It's looking yummy. Is it a 'kanda-lasun' masala of kolhapur?

Priya said...

Such a fabulous and super tempting curry.

Nagashree said...

Aloo-methi with Kolhapuri masala, must be yummy. I love the spicy masala powder. Glas I came across your blog. Check out mine when you get a chance.

Vani said...

Thanks, Jaya, Shama, Madhavi, Priya!

Nupur - will update the text with what u said. thanks for the lovely masala. I'm hooked :)

Khaugiri - I think it is, coz I do get the lahsun taste but will check and let you know.

Shwetha and Nagashree - thanks for stopping by. Have added you both on my reader :)

Radhika said...

The Bhaji looks so tempting Vani. I love potatoes and this is bookmarked.

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Vani said...

Thanks, Radhika and Steve.

Sharmila said...

The Kolhapuri masala is a huge help. I use it on anything that I find has turned out a lil bland. A pinch and voila! :-)
But never tried it with methi ... another gem to must try from Mysoorean Vani. :-)