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Aloo Tikki Chole Chaat - http://www.monsoonspice.com/2008/09/aloo-tikki-chole-chaat-recipe-how-to.html

Let me share today this updated recipe post of Aloo Tikki Chole Chaat, a popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev.
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{NEW #RECIPE ALERT} Lauki Aloo Matar Curry (A simple and easy vegan bottle gourd curry with potato and peas cooked in a sweet and tangy tomato gravy) - http://www.monsoonspice.com/2017/05/lauki-aloo-matar-curry-recipe-simple.html

The recipe for this Lauki Aloo Matar is pretty simple and straight-forward. I love to cook it with just handful of spices easily found in most Indian pantry, like the coriander powder, cumin powder, turmeric powder, chilli powder and the quintessential garam masala (not curry powder) which add bags of flavours. I am also not too fond of over complicated recipes, and hence stick to simple tomato based gravies which gives natural sweetness to the finished dish with a hint of tangy flavour. The addition of fresh ginger and garlic paste and good handful of coriander leaves elevates this curry to new heights. While the potatoes lend the creaminess to the gravy, the green peas add vibrancy to what otherwise a plain looking curry. And the main ingredient humble bottle gourd simply absorbs all the flavours, like a litmus paper, and transforms into a star of the dish. Do give this dish a try when you buy bottle gourd next time and see if you too fall in love with this humble dish.
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Lauki Aloo Matar Curry (A simple and easy vegan bottle gourd curry with potato and peas cooked in a sweet and tangy tomato gravy) - http://www.monsoonspice.com/2017/05/lauki-aloo-matar-curry-recipe-simple.html

The recipe for this Lauki Aloo Matar is pretty simple and straight-forward. I love to cook it with just handful of spices easily found in most Indian pantry, like the coriander powder, cumin powder, turmeric powder, chilli powder and the quintessential garam masala (not curry powder) which add bags of flavours. I am also not too fond of over complicated recipes, and hence stick to simple tomato based gravies which gives natural sweetness to the finished dish with a hint of tangy flavour. The addition of fresh ginger and garlic paste and good handful of coriander leaves elevates this curry to new heights. While the potatoes lend the creaminess to the gravy, the green peas add vibrancy to what otherwise a plain looking curry. And the main ingredient humble bottle gourd simply absorbs all the flavours, like a litmus paper, and transforms into a star of the dish. Do give this dish a try when you buy bottle gourd next time and see if you too fall in love with this humble dish.
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Veg Hara Bhara Kabab (Mildly spiced Indian vegan spinach and potato kebabs flavoured with fresh herbs and aromatic spices) ~ http://www.monsoonspice.com/2017/04/veg-hara-bhara-kabab-recipe-simple.html

Crispy from outside and delicately spiced kababs are loved by kids and adults alike. Loaded with green leafy veggies and pan fried with very little oil, these Hara Bhara Kababs are not only healthy but lip smacking delicious bites that even the picky eaters will enjoy.
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Achari Aloo (Indian roast potatoes with pickling spices) ~ http://www.monsoonspice.com/2017/03/achari-aloo-recipe-indian-roast.html

Achari Aloo is a dry potato dish with a harmonious blend of tangy and spicy flavours from amchur or dry mango powder and very aromatic pickling spices. I have carefully chosen the pickling spices after many trials and errors to get this perfect combination that works beautifully without one spice overpowering the other. The recipe is quite simple and straightforward where boiled and peeled baby potatoes are tossed with a freshly made ground spices. Sounds pretty simple? Well, it is that simple. Head over to the blog to learn how I made this.
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Potato and Peas Kurma ~ Potato and green peas cooked in creamy and mildly spiced coconut gravy

http://www.monsoonspice.com/2013/04/potato-and-peas-kurma-recipe-how-to.html

Today I am sharing my Amma’s signature recipe of Potato and Peas Kurma which is very close to my heart! For a very long time I kept this treasured family recipe locked in my heart and at last have decided to share it with you all! There are many variations of this Potato and Peas Curry as every region and every home has their own signature recipes made using different ingredients, spice combinations and cooking techniques. But for me my Amma’s Potato and Peas Kurma will remain the very best Kurma dish. From the use of selected aromatic spices to the unique cooking technique, this Potato and Peas Kurma has won many hearts over the years by everyone who had a chance to taste.
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Aloo-Kala Chana Chaat ~ Warm black chickpeas and potato salad with spiced tamarind dressing

http://www.monsoonspice.com/2013/04/aloo-kala-chana-chaat-recipe-warm.html

Quick and simple Aloo-Kala Chana Chaat or Warm Black Chickpeas and Potato Salad with spiced tamarind dressing, perfect for the kind of weather which we are having these days with spells of sunshine in between drizzles or gale of wind! It is neither too warm nor too cold kind of weather and all I wanted to eat on a days when DH is out of town is this bowl of Aloo-Kala Chana Chaat.

Surprisingly my little boy loves this Black Chickpeas and Potato Salad as much as I do and on days when I am not very eager to cook something elaborate, this comes to my rescue. I make it less spicy for his delicate palate, but slowly he is started to like and enjoy complex flavoured Indian food and I am thrilled about the variety of food I can cook for him. While my little boy eats a bowl of Aloo-Kala Chana Chaat with Chapatti and Dal, I polish off rather a large bowl of this goodness with a bowl of chilled yogurt or tall glass of spiced buttermilk.
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Bombay Potato/Bombay Bataka ~ Potatoes cooked in a hot, sweet and sour tomato and tamarind gravy (No onion-no garlic recipe)

http://www.monsoonspice.com/2013/05/bombay-potatoes-or-bombay-bataka-recipe.html

What came as a pleasant surprise was the ingredients used in this recipe of Bombay Potato is its simplicity, both in terms of ingredients used and also the cooking technique! This Bombay Bataka has no onion and garlic in it and hence is purest form of Satvik food! The number of spices used in this recipe is very few, but the taste of this Bombay Bataka will blow you away! Much of the flavour comes from the use of freshest ingredients, the acidity from tomatoes, sweetness from jaggery (unrefined cane sugar), sourness from tamarind, pungency from fresh ground ginger and aroma of fresh coriander leaves which is used in plenty instead of just pretty garnish! The starch from potatoes gives this sweet, sour and spicy gravy a creamy texture and makes this one of the most delicious Potato Curry ever!

I know there are over million recipes for Potato Curries all over the blog-o-sphere and www world, including my own blog! But will you believe me if I am to tell you that this Bombay Potatoes or Bombay Bataka is THE mother of all potato curries? Oh yes… it is! :) Proof, they say, is in the pudding. But in this case the proof is in the most delicious potato curry! :) Try it for yourself and find yourself falling in love this recipe. And then don’t forget to thank Kaushy aunty for generously sharing her secret recipe with us! :)
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Beetroot and Potato Curry ~ Beetroot and potato cooked in mildly spiced coconut gravy

http://www.monsoonspice.com/2013/08/beetroot-and-potato-curry-recipe-simple.html

This Beetroot and Potato Curry has a wonderful flavour from freshly ground spice mixture. The readily available handful of spices gives this curry a subtle heat and flavour without overpowering. It is a versatile curry which can be served with any Indian breads or plain rice. It goes well with Dosa and Idli too. The sweet beetroots and crumbly potato I hope you give this Beetroot and Potato Curry a try and see how you like the flavour combination. Don’t forget to leave me a note saying how you liked it! :)
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Aloo Matar ~ Simple curry of potatoes and green peas cooked in spicy tomato gravy

http://www.monsoonspice.com/2013/08/aloo-matar-recipe-simple-vegan-potato.html

Aloo Matar is a classic curry recipe and it has many variations to it. My method of cooking is very simple with few basic spices and whole lot of fresh ingredients making it quite indulging dish without using any high calorie ingredients. Extra tomatoes and fresh coriander leaves used in this recipe of Aloo Matar gives it a rather fresh flavour. The spices add the heat and the jaggary and tamarind gives a hint of sweet and sourness. I have used the baby or new potatoes in this recipe, but you can simply use the large, regular potatoes if you don’t have any baby potatoes in your pantry. Just make sure that you cut the boiled potatoes into little big chunks so that potatoes don’t crumble and mash when cooking in the masala. Serve this delicious Aloo Matar with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice
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