Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.
Potato (aalu): 8 big ones
Onions (peyaj): 4 medium sized
Ginger paste (aada bata): 2 table-spoons
Garlic (rasun): 6 cloves
Curd (doi): 200ml
Coconut milk (narkeler dudh): 1 ½ cup
Garam masala (only Elaichi and cardamon)
Green chilli (kachaa lanka): 4
Turmeric powder (halud guro): 1 tea-spoon
Coriander leaves (dhone pata): for garnishing
Sunflower oil: 3 table-spoons
- Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
- Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
- Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
- Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
- When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
- Add coconut milk and leave it for the gravy to become bit dry.
- Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.
If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.
2 thoughts on “Aalur Malaikari”
I made the Aloo malaicari yesterday for a group of friends and it was a superhit. Thankyou for the awesome recipe. Only change that I made was that I fried the boiled potatoes seperately. Thanks again.
Thats great. When I make alu dum even I fry the boiled potatoes separately, thanks for sharing it here.