Kopparberg’s Spiced Apple Gift Pack Review: Christmas Gift Idea

Jingle bells, jingle bells. Santa Clause is coming around in a one horse open sleigh. So have you decided about the Christmas gifts? Whats going to be in the  stockings? Ah! Deciding about Christmas gifts can be very exciting and stressful on the same time. I find that edible gifts are the best, no matter what everyone will use it and enjoy it.

Recently I was sent Kopparberg’s Spiced Apple Gift Pack for review. What is Kopparberg? Tucked away in the Swedish countryside, in the small town of Kopparberg, you’ll find a little brewery with unique tastes. Built back in 1882 the Kopparberg Bryggeri, with its traditional red timber falun walls, uses a rare, bubbling source of soft water from the town as the perfect ingredient in our deliciously refreshing fruit ciders. More than 130 years later our brewery remains independent and is today owned by the Bronsman family, and the cider we produce is an uncomplicated as the water in the town: fresh, pure, and very, very refreshing, just the way we like it.

As the winter chill begins to take hold, Kopparberg is bringing something extra cosy to cider lovers this festive season, with the launch of the Kopparberg Spiced Apple Gift Pack. The newest addition to the Kopparberg range, is the ideal stocking filler for those friends and family keen to enjoy the ultimate festive tipple this Christmas. Inspired by the earthy surrounds of Kopparberg’s Scandinavian forest, the stylish set includes a bottle of delicious 

Kopparberg Spiced Apple, a selection of delicately spiced cinnamon sticks and a limited edition Kopparberg mug, the perfect combination for thawing out the coldest of winter nights. Served warm in a mug and garnished with a cinnamon stick, this aromatic Swedish drink offers a refreshing yet wintery twist on flavoured cider, and a subtle note of spice guaranteed to warm up any frosty evening. Kopparberg Spiced Apple can also be served the traditional chilled way, poured over large chunks of ice for that intensely refreshing and gentle spicy taste.

Gift it to your grandparents, parents, friends’ relatives or any adult. I bet they will enjoy it. It has everything that a good Christmas gift must have- good packing, festive colours and amazing Christmassy warm taste.

The Kopparberg Spiced Apple Gift Pack is priced at £12 and is available now in Boots stores

Kopparberg Spiced Apple is available in individual 500ml bottles (RSP £2.29) from Tesco, Asda, Morrisons and selected pubs and bars across the UK.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking WCommunications and Kopparberg for sending Kopparberg’s Spiced Apple Gift Pack for review

Corn Cheese Chilli Toastie

Cheesy post today.

Lots of cheese talks, chats and pics :)

Specialty cheese brand, Castello, has a new addition to the range...Tickler Mature! Tickler Extra Mature Cheddar has many loyal fans with its distinctive, tangy taste but this new Mature variant offers a smooth and creamy alternative for those looking for something slightly milder.

Tickler Mature is perfect for any occasion, either on the cheeseboard or to help add some depth and zing to your everyday meals.  To celebrate the launch they wanted me to create my very own perfect Ticklertastic Toastie. To do so, I was sent complete toastie kit- an argos make toaster, waitrose gift card, two cheese samples, sourdough crisp bread, cranberry jelly.

First cheese that I tried was Aged Havarti. Castello Aged Havarti is based on the authentic Danish recipe for Havarti dating back to 1952. Made from traditional cheese methods with the addition of a special culture, the Castello Aged Havarti is then matured for 12 months. During the long maturation the crumbly but creamy texture and a rich, buttery taste with tangy notes is created. As it ripens the cheese also starts to develop small crystals for a richer taste experience.

What makes great cheese even better? Yes Pairing or Smorging. Smorging means relaxed way of eating. It means you don’t need to save your favourite cheeses for a special occasion or a traditional cheeseboard. Dive into your fridge and store cupboards to pull together a creatively crafted smørgåsbord using whatever you have to hand to compliment your favourite cheeses; salamis and hams, a jar of roast red peppers, boiled eggs, olives, leftover slices of meat – whatever takes your fancy!  Here is what I did:

• Ritz crackers with red chilli pesto
• Sourdough bread with dried fig
• Sourdough bread with grated carrots and black pepper
• On Olive croutons

(Read more about smorging ideas and tips HERE)

The cheese that I had to use to make toastie was Tickler Mature Cheddar which is Mature Devonshire cheddar perfectly balanced with a smooth and creamy texture, a hint of sweetness and a lively finish.  The perfect accompaniment on a sharing board! Castello Tickler Mature Cheddar is available exclusively at Waitrose at £4.00.

I decided to make Corn Chilli Toatsie. Imagine dollops of cheese, hot green chilies and crunchy corn bits spread between bread slices –oh yes insanely delicious. Finally, grilled on a pan till crisp and golden on outside and oozing melting cheese from inside –perfect. This is a kind of toastie that is good for anytime as a snack or a complete meal.

Ingredients:

(Makes 2 toasties)

4 slices bread

1 cup sweet corn

1/4 cup grated cheese

1 green chilli chopped

Salt to taste

Black pepper to taste

Lemon juice 1/4 teaspoon

2 tablespoon chopped coriander leaves

1 teaspoon olive oil

2 tablespoons butter

Method:

I used frozen corn so I just microwave it in water for 2 minutes. If using fresh, boil before use.

Heat oil in a pan and boiled corn. Also mix in cheese, chilli, salt, black pepper and lemon juice. Mix till cheese melts.

Add in coriander leaves and let mixture cool down a bit.

Take bread and apply butter on 2 bread slice. On the other two non-butter slice apply the 2 to 3 tablespoons corn mixture. Put the buttered slice on it and toast in the sandwich maker till golden brown.

Serve immediately.

Notes:

You can add boiled mashed potatoes also in stuffing.

Perfect as anytime snack, perfect for kids parties.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Havas PR UK and Castello for sending cheese and toastie kit.

Baked Potato Wedges: Two Kinds: Red Chilli and Coriander Powder and Salted

Honestly no meal is complete without side. Can you imagine your pasta dishes without bread on side? Or Indian rice and curry with no side dish? Or burger without fries? No right? That’s why a side is always needed to add on that extra ‘yum effect’ on your plates. A good side is complete when you pair it up with zingy, spicy or sweet chutney, sauce or pickle. Being a foodie I love pairing up my dishes with sauces-. Spread it, pour it, mix it, dip it or pair it up-you always need good sauces in your kitchen. That’s why when I was approached to review and pair Encona Sauces I said yes in one go.

Encona has a range of over 20 delicious sauces and marinades to enjoy. Encona is not a new name or brand for me, I already love its mango chutney and it is always available in my kitchen pantry (no matter what). With Encona you can choose heat at levels, from mild to extra hot, there’s something for everyone! All the sauces are wonderfully versatile. Great as a dipping sauce, a marinade, a cooking ingredient or as a delicious, everyday table sauce for all your favourite foods!  Why not try drizzled into stir-fries, rice dishes, dips and salad dressings. Also great if brushed onto food during grilling or barbecuing, and stirred into soups and stews.

I was sent two new flavours. Encona Peruvian Amarillo Sauce which is a blend of authentic Peruvian Amarillo chillies, roasted onion, spices and herbs creating a sweet, subtle chilli flavour with a hint of garlic – the perfect way for eager taste explorers to get their taste buds tingling without the cost of a plane ticket. I love this with anything and everything- no seriously this one is sooooo amazing that you can use it up in sandwiches, wraps, as salad dressing and what not.

Launching alongside their Peruvian sauce, they have created a Mexican Smokey Jalapeno-A delicious blend of chillies and spices gives the rich sauce a subtle smokey flavour and a warm and fruity taste to compliment your Mexican meals. I paired it up with potato wedges. Not fried but Baked Potato Wedges. Two types. One, plain simple butter and salt roasted and other exotic one roasted with coriander and red chilli powder. Sometimes simplest things are the best- Just potatoes, light spices and a nice dipping sauce.

Butter and Salted potato wedges are crisp on the outside and bit tender on the inside. - A simple & straight forward recipe for a healthier, yet equally satisfying & addictive way to enjoy potatoes. Coriander and red chilli powder wedges is one step above, it is aromatic, richly spiced and flavoursome. No matter which one you choose, you ought to ask for more and more.

Ingredients:

5-7 medium size potatoes

1 tablespoon butter melted

Salt to taste

1 teaspoon olive oil

1 teaspoon coriander powder

Red chilli powder to taste

Method:

Line a baking tray with baking paper or aluminium foil.

Preheat the oven at 180C.

Cut potatoes into wedges. Keep them medium thick.

Take a bowl and put chopped potatoes in it. Add in salt and melted butter.

Mix and make sure every wedge is coated with salt and butter.

Line potato wedges on the sheet keeping some space in between each one.

Bake in the oven for 20-30 minutes. Keep shaking and turning the tray after every 10 minutes.

Enjoy the salted one.

For coriander and red chilli roasted one, heat oil in pan or wok. When oil gets hot add baked potato wedges, red chilli powder, coriander powder and mix. Serve hot.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Encona and SatellitePR for sending sauces for review.

Palak Paneer: Punjabi Dhabha Style

A green recipe for today.

A popular one.

A Punjabi recipe.

No its not saag.

It has paneer.

Oh now I have said it all. Yup it is Palak Paneer. Put three Ps together –Punjab, Palak and Paneer and you know one is talking about Palak Paneer. So palak paneer is northern Indian delicacy made with palak (spinach) and paneer (cottage cheese). Honestly there is no right or wrong way to make this curry. Some like to use boiled and purred palak in the gravy; some use chopped spinach while some put coarsely purred spinach as well. In the restaurants here in the UK I have noticed huge chunks of paneer are used in medium spicy spinach gravy (coarse spinach). Back in India the spinach is grinned into a smooth paste and later mixed with tomato gravy.

Looking for more Paneer Recipes? Check these out:

Paneer Kofta (fried paneer balls in tomato gravy)

Achari Paneer (Paneer curry in spicy pickled spices)

Palak Mutter Paneer (combination of spinach and peas in tomato gravy)

Paneer Corn Bhurji (grated paneer with chunks of corn)

Hydarbadi Paneer (paneer stir fry with bell peppers)

Paneer Butter Masala (paneer in creamy and rich tomato gravy with butter and tomatoes)

Kadai Paneer (paneer cooked in wok with whole spices)

Paneer Tikka Masala (marinated paneer chunks coated with spicy garlic gravy)

What I share today is the authentic dhabha style Palak Paneer. Whats dhabha? Dhabha are typical roadside restaurants (rural) mostly present on the highways in India. If you ever take road trip in India, you will surely find at least one dhabha on the highway. Food served in dhabha is simple and flavorful. Simple in terms of menu, you will find basic menu, no exotic dishes. Flavorful because they don’t compromise on taste-the food is richly spiced with garlic, spices and lot of oil and butter. So if you want dhabha style cooking, don’t shy from adding oil or butter. Some recipes are good with calories-worth it, I promise.

I clearly remember that taste. Papa, mummy, my brother and me- we stopped at a dhabha in Jhalander (city in Punjab) and ordered Palak Paneer , Plain Kulcha and Aloo Subji. It was a cold night. We sat on a khaat (Indian rural style bed) and between was a wooden patta (plank) on which they served food. After placing the order, the waiter came with a steel jug of water and four glasses. Second round, he placed some chopped onions, pickle and spicy garlic chutney.  After 20 minutes of wait, the food arrived. Piping hot kulchas, aloo subji and palak paneer.  Maa, look how much oil they have added in palak paneer, I told my mother. My mom grabbed a spoon and gave palak paneer a quick mix. Now oil is not visible she said. I smiled.

First bite of that curry was burst of amazing flavors in my mouth. Lot of garlic, ginger julienne, spice from whole red chillies, tang from chopped tomatoes and velvety paneer- all mixed and made into scrumptious Indian subji. This is the best thing ever, my brother said as he licked his fingers. Last weekend, when I was on call with mummy, we were recalling that taste. She gave some instructions and tips and then I dared to make that tasty Palak Paneer.

This is my replication of the Dhabha Style Palak Paneer.  Pair it with any Indian roti, paratha or puri. Even good old basic jeera rice taste very nice with this.

Ingredients:

2 cups spinach/palak chopped

1 cup paneer chopped in cubes

1 large tomato

1 medium size onion
2 green chillies

10 cloves garlic

1 inch ginger chopped in juleins

3 tablespoons oil

1 tablespoon ghee

2-4 whole red chillies

1 cinnamon stick/dal chinni

1 bay leaf/tej patta

½ teaspoon cumin seeds/jeera

¼ teaspoon turmeric powder/haldi

¼ teaspoon coriander powder/dhaniya

1 tablespoon lemon juice

¼ teaspoon garam massala
Salt to taste
Water 4 cups

Method:

Put 4 cups of water to boil. In it add chopped spinach. Boil for 2 minutes. Strain the water and keep aside. Puree spinach and green chillies coarsely.
Heat 2 tablespoons oil in a pan. Add cumin seeds, bay leaf, whole chillies and cinnamon. Let it cook for few seconds.
Add chopped onion. Cook till onions are soft and transparent.
Add chopped tomatoes. Mix in turmeric powder and coriander powder. Cover and cook for 5-8 minutes.
Mix paneer in the tomatoes gravy. Cook covered for 2 minutes.
Add in purred gravy, salt, garam massala and lemon juice. Mix and cook for 2 minutes.
In a seprate pan Add remaining 1 tablespoon of oil. When hot, saute chopped garlic and mix in the gravy.
Finally mix in ghee and ginger julienne. Cover and turn off the heat.
Serve.

Notes:
I used baby spinach, but you can use spinach bunch as well.
Green chillies and whole red chillies will bring the spice. You can add more red chilli powder if you like it hot curries.
The paneer I used is very soft so I just added in the curry. If you wish you can put paneer in hot water and then use it.

Chocolate Chip Cookies: Best Eggless Recipe

Cookies I guess are everyone’s favorite. Not guess, I am sure. I haven’t met anyone who does not like cookies. Yeah one may have their own favorite cookie but cookies everyone loves. Probably that is why I have many cookies recipes on my Indian blog. Whole wheat cookies with almonds are typical Indian naankhatai style, also called as bakery biscuits. If you are looking for something fancy see heart shaped vanilla cookies dipped in chocolate. Also some savory or namkeen cookies are on the blog like curry leaves cookies and cheese cookies. If all this doesn’t please you then simple good old butter cookies will.

Among all the cookies, Chocolate Chip Cookies are my favorite and I am a bit embarrassed that the recipe is appearing on my blog after 3 years. What can I say? Well these cookies are so good that whenever I bake them it just finishes off in minutes- before I could even click pictures. Yeah so that’s the best excuse I can make. *wink*. Okay, honestly I don’t want to bore my husband and friends with these cookies, so I hardly bake them. You see, good things come after a lot wait, but the wait is always worth.

Last Sunday I had an itch to bake these chocolate bites (named by Mr. Husband). Crunchy on the outside, chewy on the inside and so buttery and chocolaty, according to me these are the best chocolate chip cookies-period! And these are eggless too; yeah some of my friends could not believe that cookies without eggs can be sooooo good. So with festive season approaching why not treat your friends and relatives with these homemade goodies, what’s better then a box full of chocolate cookies? This time ditch those mithai dabbas or sweet boxes and gift these cookies- just use a fancy box, tray, basket and wrap or ribbon it up.

Here are some pointers that will help you to make best cookies:

-Use good quality chocolate chips. Yes please. I recommend Hershey's Semi-Sweet Chocolate Baking Chips.

-Make sure the vanilla essence is pure and original. I swear by Nielsen-Massey.

-Make use of unsalted butter, it brings out the best taste. If unsalted butter is not available then you just avoid adding salt.

-Brown sugar helps to give rich color. Where as granulated white sugar crystallizes and gives that sugary crunch. So both the sugars are important.

-I never freeze my chocolate chip cookies  dough, I bake them instantly. When you freeze the dough chocolate chips become hard whereas if you bake instantly some bits of chocolate chips melts while baking, this gives that chewy taste.

Now, Here is the recipe to make the best eggless chocolate chip cookies.

Ingredients:

1/2 cup chocolate chips

1 cup and 2 tablespoons -All purpose flour/maida
1/2 teaspoon baking soda
A pinch salt
1/2 cup unsalted butter
1/4  cup granulated white sugar
1/4 cup brown sugar
2 tablespoons milk

1 teaspoon vanilla essence

Method:

1. Preheat the oven at 180C for 10 minutes.
2. Line a baking tray with parchment or baking paper.
3. Sieve all purpose flour, salt and baking soda. Keep aside.
4. In a bowl cream together butter and sugar.
5. Add vanilla essence and milk. Mix.
6. Add in sieved ingredients and form soft dough with your hands.
7. Add in chocolate chips and mix again.
8. Make one inch small ball and arrange on the lined baking tray. Flatten the cookies slightly. Make sure the cookies have some gap in between each other because cookies spread while baking.
9. Bake in the oven at 180C for 10 -12 minutes or till you see the edges of cookies turn golden.
10. Let it cool on a wire rack for 10-15 minutes.

Notes:

You can freeze the dough and use later.

Once cooled, the cookies stay fresh in a air tight container for one week.

Keep an eye on the cookies, it can burn fast. Just wait till you see the edges turning dark brown.

Lemon Bundt Cake

Am I still in summer thoughts or what? Well you can say so, I am missing summers and all the fall recipes on internet is making me crave for summer recipes even more. I can’t get over the beautiful sunshine yellow color. I get this rigid summer mood from the tree that I see from my bedroom. It is in adamant mood, when all trees have turned into skeleton this tree stays strong engulfing all its leaves. Nature, I tell you can be so inspiring.

So this lemon cake happened the other day in my kitchen .These days I have many people with whom I share my bakes- my friends in the building where I have shifted and my colleagues in office. Initially I used to bake only on special days as eating sweet bakes everyday made me and my husband gain weight. Now when I have many people to share it with I am sure many baking actions are going to happen. Can’t wait! Happy Dance!

This cake you guys! Lemon Cake. Lemon Bundt Cake. Bundt cake is a cake made in bundt shaped pan which gives it distinct ring shape. Check out One Bowl Chocolate Bundt Cake and also Coffee Whiskey Bundt Cake. This cake has everything that a good cake must have- its light, soft, fluffy, airy and so buttery. Tangy flavored cakes are my favorite, the tang from citrus fruits and sugar balances each other really well. I have made eggless orange cake and orange cupcakes as well. This is a full proof Lemon Cake recipe made with eggs, I have made 1 pound lemon cake recipe made in loaf pan in which I used yogurt (dahi).

Basically I believe that a good lemon cake must have good amount of lemon zest, lemon juice and butter. Always use fresh lemon juice, don’t even think about bottled lemon juice, it’s such a waste. Next, make sure everything is in the room temperature; else the cake will not turn soft. Beat the eggs slowly on low speed; doing so will give you light airy cake. Finally when the cake is hot, pour lemon sugar syrup on it, this is optional but I really recommend it- just for extra zing and flavour. Yeah so that’s about it. Here is the recipe.

Ingredients:

For Cake

All Purpose Flour /Maida- 175 grams (1 and 1/3 cup )

Sugar - 175 grams (2/3 cup)

2 large eggs

Butter - 125 grams (2/3 cup)+ 2 tablespoon
Pinch of salt

Baking powder – 1 and 1/2 teaspoon

Milk - 1/4 cup

Zest of 1 lemon

1 tablespoon lemon juice

For syrup

Juice of 1 and a half lemons

Icing sugar -100 grams 

2 tablespoons water

Method:

1. Grease the bundt with 2 tespoons butter and keep aside.
2. Preheat the oven at 180C for 10-12 minutes.
3. Mix lemon juice and milk and keep aside.
4. Sieve all purpose flour, salt and baking powder and keep aside.
5. Beat butter and sugar on low speed till butter becomes light and fluffy. Add one egg at a time and beat slowly on low speed.
6. Add dry sieve ingredients and lemon zest. Also throw in lemon juice and milk mixture.
7. Beat slowly on low speed till the batter is mixed properly without lumps.
8. Pour the batter in the greased pan and bake in the oven for 35 minutes at 180C. Insert the skewer or knife in the centre of the cake, it should come out clean.
9. Cool on wire rack.
10. Make the syrup-Mix water everything together and microwave for 10 seconds.
11. When the cake in hot, prick some holes with skewer on the cake. Pour the syrup.
12. Turn the cake on serving plate and serve.

Notes:

Do not grate the white part or lemon skin/peal, else it will get bitter.

You can use the same recipe for loaf pan too.

I used this Farberware Nonstick Bundt Pan.

I love to have this cake plain so I can’t recommend any frosting, but feel free to dust some sugar.

Coconut Lemon Gin Cocktail: Simple Easy Cocktail

Sipping time!  Oh yeah, so what if summer is officially over, a drink is always needed. No matter what season it is, I believe that a good drink is your best friend. Recently I was sent Vita Coco Coconut water and the challenge was to use it in a cocktail recipe. Coconut water was a part of my daily regime until I was in India.  After work while returning home, I would stop by a coconut vendor, and ask him to break one coconut for me. Next, choosing the right one, he would use a sharp knife and puncture the hole in the shell, place the straw and passed it on to me. Oh that sweet refreshing taste in the hot weather of India was the best thing ever! I love coconut, right from scented candles to shampoo, I am huge sucker of coconut products. Like me, if you also love coconut then do look at the amazing products of Vita Coco.

After moving to the UK, I missed fresh coconut water. When I saw coconut water sold in cartons here, I did not even dare to try it as I had an assumption that it will not be that good.Vita Coco Coconut Water has changed or in fact blown my mind off. It has everything that fresh coconut water contains- Sweet scent, uplifting taste and woody flavor when you gulp it down. They have said it right- Stupidly simple, water from coconut- that’s it.

Simple things are the best, so I made simple Coconut Lemon Gin Cocktail with it. Frankly I did not want to spoil the simplicity of Vita Coco coconut water by adding hundred of ingredients. Coconut water is the hero in this drink, flavor is simple and yet so elegant that you will feel like having it every day, during any season. Sweetness from coconut water; tang of lemons; boozy sharp taste from gin and perfect zing of mint leaves- a balance of flavors and a cocktail to die for. Next time when you want to have some me-time, read a book, enjoy a movie or planning a party- do think of mixing this cocktail up, I promise you won’t be disappointed.

Ingredients:

Makes 2 glass

1 carton of Vita Coco Coconut water

1/2 cup Bombay Sapphire

1 tablespoon sugar

Juice from 1/2 lemon

Few mint leaves

Lemon roundels to garnish

Ice cubes (optional)

Method:

In a cocktail shaker mix gin (Bombay Sapphire), lemon juice and sugar. Shake for 10 seconds. Add 2-4 mint leaves and leave aside for 2-3 minutes.

Take two glasses and add some ice cubes.

Pour the cocktail mix in the glass in equal quantity.

Fill the glass with coconut water. Mix and serve with lemon and mint leaves.

Notes:
If you don't have cocktail shaker use any bottle or jar that can be covered with a lid.
You can add vodka in place of gin also.
Feel free to use fresh coconut water as well.
I used chilled coconut water so I avoided ice cubes.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Taste PR and Vita Coco  for sending drinks  for review.

Bombay Aloo, Baby Potatoes Cooked With Spicy Sauce

Yeah yeah yeah I have been busy. Busy with a new full time marketing job and settling in the new apartment-oh these two things are keeping me on my toes. When I took a job I promised myself that I would at least post a recipe once a week but it just couldnt happen. Now I know how much time blogging needs and it is no less then having a full time job. But better late then never, isn’t it? So here I am sitting with my laptop and working on this post.

Bombay Aloo, is my recent loving recipe. Recent because,  back in India I never heard about a dish called Bombay aloo-not even when I was in Mumbai. When I came to the UK I saw this dish sitting quietly in the vegetarian sides menu in every curry house. Until one day we decided to order it. Small baby potatoes cooked in rich spicy sauce, ummm very much like dum aloo in appearance. Taste and method is quite different though; dum aloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloo however is a lighter version where boiled potatoes are used  and then are coated with basic everyday Indian spices.

So when you are bored of simple aloo ki subji like the one cooked in pressure cooker or one that is served with  puri or kachori, give Bombay Aloo a try. Throw in it ginger, garlic, onion and tomato puree; mix in Indian spices and let it simmer on slow heat. To have authentic taste make sure you cook it longer on slow heat as it helps the spices to penetrate in the  potatoes and that is what brings the best flavor.

Consistency is again very important. It cant be runny like rassewale aloo neither should it be dry like sukha aloo- the trick is to have semi thick gravy where you can see the glaze of sauce and spices on the potatoes. You can serve it as a side with rice, naan or any Indian bread.

Ingredients:

10 baby potatoes, boiled and peeled

1 onion chopped

4 cloves garlic chopped
1 teaspoon ginger julienne or garted

4 medium size tomatoes chopped

2 dry whole red chillies

2 tablespoons oil

1 tablespoon butter

salt to taste

1/4 teaspoon turmeric powder

1/2 to 1/4 teaspoon red chilli powder (adjust as per taste)

1/2 teaspoon coriander powder

1/4 teaspoon garam massala

1 teaspoon cumin seeds

2 tablespoon coriander leaves chopped

Method:

1. With the help of toothpick or fork prick holes on boiled potatoes and set it aside.
2. Heat oil in pan. When hot, add cumin seeds. Let it splutter.
3. Add garlic, ginger and onion. Stir and let it cook till onions become soft.
4. Add tomatoes, salt, turmeric powder, red chilli powder, coriander powder and garam massala. Cover and let it cook for 10 minutes on a slow flame/heat.
5. Blend this above tomato spice sauce with half cup of water in the blender.
6. Heat the pan again and heat butter. When butter gets hot add whole red chilli.
7. Throw in boiled potatoes and blended sauce. Cover and cook for 10 minutes on slow heat.
8. Garnish with coriander leaves and serve.

Notes:

You can use any potatoes, just chop them into bite size.

I used kashmiri red chilli powder, it gives nice dark red colour.
Pricking holes in boiled potatoes helps the salt and spices to penetrate in potatoes. Do this step carefully else you will end with broken potatoes.