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Tuesday, November 5, 2019

Aloo Jhol / Aloo - Tamatar ki Jhol

I have eaten this aloo jhol in my sister in law's home a few times, cooked by her husband who happens to be from Uttar Pradesh. I had no idea what it was called then but it turned out to be aloo jhol. Aloo jhol meaning a thin potato gravy has it's origin in Uttar Pradesh and the dish is cooked in the neighboring regions as well. It is one of the popular dishes to pair with pooris in the region and I guess it is their version of potato masala. At first glance, a south Indian style potato masala and this jhol may appear similar because of the ingredients used. However with a couple of extra additions, aloo jhol differs distinctively taste wise from aloo bhaji. 

The dish is quite simple and easy in terms of preparation and uses just the basic ingredients found in any Indian pantry. Garlic can be included in the preparation though it was not added in the version I had eaten before. Add a little amchur / dry mango powder if preferring the curry to be a little tangy. I cooked the curry in a kadai, a small Indian version wok but the final stage of cooking potatoes can be done in a pressure cooker too for a quick version. Or the potatoes can be boiled in a microwave while the onions and tomatoes are getting cooked and then added to hasten the preparation. The consistency of the curry was thinner in my sister in law's place but mine looks thicker as I mashed a few potato pieces since my husband prefers the curry that way.

Ingredients:
2 - 3 tsp. oil
1 tsp. cumin seeds
1/2 tsp. ginger paste / finely grated ginger
1 green chilli, chopped
1 big or 2 small onions, chopped fine (I had about 2/3 cup.)
1 tomato, finely chopped (About 1/2 cup)
Turmeric to taste
Salt to taste
2 big sized potatoes (2 heaped cups of cubed potatoes)
Chili powder to taste
1/2 tsp. coriander powder
1/2 tsp. garam masala
Cilantro to garnish

Directions:
* Heat oil in a pan and ad cumin seeds. When they start to brown add ginger and green chilli. Saute for few seconds and add onion. Cook until onion turns translucent and then add tomatoes. Cook until tomatoes turn mushy.
* Add turmeric, salt, chili powder, roasted coriander powder to the pan and mix well. 
* Next add peeled and cubed potatoes and about 2 cups of water to the pan. Cook on medium flame until the potatoes turn soft. Add  1/4 cup more water if needed at the final stages of the cooking. 
* Finally sprinkle garam masala and stir to combine. Taste and adjust the seasonigs if needed. Simmer for a couple of minutes more.
* Garnish with cilantro leaves and serve.

Comments

7 comments:

Srivalli said...

Yes, this jhol is surely a common potato dish among many north indian states and when I did the regional bm, I was so confused if I had already made or not..your bowl of jhol looks very inviting.

vaishali sabnani said...

The cuisine of Uttar Pradesh is super super delicious. Ranging from exotic to basic dishes..their food is one of it's kind. Love this jhol, such a delicious one.

Rafeeda AR said...

Totally loved all your potato recipes... This jhol would be delicious with some pooris...

Harini R said...

Aloo curry in any form with any name is always welcome at our place. This one sounds like something my family would love to have.

Chef Mireille said...

I love the creamy consistency of the gravy. Perfect with roti as an accompaniment

Amara’s cooking said...

Just like Harini, aloo curry in any form is welcome at our place too. John looks comforting and delicious.

Narmadha said...

I am always amazed by how each state cooks the same dish with minor variations. But taste will differ. Aloo subzi looks so inviting.