Parwal Aloo Curry | Aloo Potol |pointed gourd potato

Parwal Aloo Curry Image

Parwal Aloo Curry

Parwal Aloo Curry is famous dish ,mostly prepared in northeast part of India. Due to its great taste, it always finds its place during  parties or any special occasional. We can prepare this dish in various ways like Parwal with Yogurt , Parwal fry etc.. My favorite is curry one as we can have it with chapati or rice both.

Ingredients (serving for 2) for Parwal Aloo Curry:

  1. 1 bowl Parwal (250 grams) – chopped lengthwise
  2. 1 big Potato
  3. one medium size finely chopped onion
  4. 2 big size tomato
  5. 1 green chili
  6. Kashmiri red chili powder
  7. 1 spoon ginger garlic paste
  8. 1/2 teaspoon turmeric powder
  9. 1/2 teaspoon cumin powder
  10. 1/4 teaspoon coriander powder
  11.  1/4 teaspoon Cumin seeds
  12. 2 tablespoon Oil for sauteing
  13. Salt to taste
  14. Coriander leaves for garnish

Method for Parwal Aloo Curry:

  • Cut the tomatoes and grind it into a fine paste along with green chilly, ginger, garlic paste and keep it aside.
  • Peel off the skin of the potatoes and  chop it into cubes.
  • Heat oil in a pan. Once heated add Parwal and Potaotes and fry till it softens and turn golden. You can also add little salt so that potato can absorb it well. Flip and take out to another vessel.
Parwal Aloo fry Image
Parwal Aloo fry Image
  • Heat oil in the same pan or you can use another pan. Add cumin seeds and allow to splutter.
  • Mix chopped onions and saute it till it turns golden brown.
  • Now you can add tomato ginger garlic paste along with turmeric powder, cumin powder, coriander powder, Kashmiri red chilly powder. Cook the spices on a medium flame till oil shows separately.
Parwal Aloo gravy Image
Aloo Parwal Curry Image
  • Add fried vegetables. Mix well and cook for half a minute more.
  • Now add 1 cup water and stir it well. Check the consistency and  add additional water if needed
  • Add fenugreek leaves and cook for 4-5 minutes until it boils.
  • Switch off the flame and garnish with chopped coriander leaves.
Parwal Aloo Curry Image
Aloo Parwal Curry Image

Delicious Parwal Aloo Curry is ready to serve with chapatti and rice.

Also See: Rajma Recipe

Brain boosting foods -10 foods to boost brain power

Brain Boosting foods Image

Brain boosting foods – 10 foods to boost your brain power

Health problems pose a risk in our life and it could happen at any stage of life. The main cause of early life diseases are the way we live our life these days; unhealthy eating, smoking, drinking and less of physical works are few of them. Our lifestyle has the highest impact on our health. Diseases such as obesity, heart problems and diabetes are few lifestyle diseases and according to a survey, certain lifestyle factors may lead to early onset of memory problems irrespective of person’s age. Brain boosting foods can help us tackle such issues.

The food you eat play an important role in keeping your brain healthy and can improve specific mental tasks, such as memory and concentration. Your brain is a big deal for you. You can help support your brain health and boost your alertness, memory and mood by strategically choosing your diet plan including these 10 brain boosting foods in your diet.

    1. Blueberries-

    Blueberry 1200 800

    You might have felt fatigue, dizziness, loss of memory and brain fog. It could be due to free radicals produced by different biological processes. These free radicals can damage our brain cells. Blueberries provide antioxidants that can scavenge these free radicals that might damage your brain cells and helps in proper functioning of brain. Now you know why blueberries are classified under “super foods”.


    1. Eggs-

    Egg 1200 800

    A very common food item on almost every breakfast table. The bright yellow yolk inside the white albumen of egg is rich in choline and vitamin B. Choline helps in formation of acetylcholine which is a neurotransmitter (a chemical necessary for transmission of nerve impulses). Thus helps in maintaining memory and communication among brain cells.


    1. Walnuts-

    walnut 1200 800

    Have you ever thought about how does your brain looks alike. Yes it looks like a walnut and to no surprise, eating it improves your brain power. Walnuts are rich in DHA (Docosahexaenoic acid) which is an omega 3 fatty acid that is the primary structural component of your brain. Thus it protects brain health and prevent early age related dementia.


    1. Broccoli-

     Broccoli 1200 800

    It has two nutrients that helps brain in its proper functioning the first one you are already aware of is choline as mentioned earlier and the second one is vitamin K. Vitamin K sharpens your memory and keeps dementia away in older peoples and up to some extent Alzheimer’s disease too. Now you know why it is included in brain boosting foods.


    1. Dark chocolate-

    Chocolate 1200 800

    Who doesn’t love chocolates? But you will love it more when you will get to know that they are one of the richest source of antioxidants that protect your brain cells from oxidizing and thus from damaging by free radicals. Dark chocolate is also rich in flavanol which helps in reducing memory loss in adults.


    1. Coconut oil-

    CoconutOil 1200 800

    As vehicles needs fuel to run, like wise our brain cells also need fuel to function properly and brain can get its fuel from coconut oil. Medium chain triglycerides present in coconut oil breakdown into ketons which acts as brain fuel. It may help to some extent in dementia. Hence it is included in brain boosting foods.


    1. Oily fish-

    OilyFish 1200 800

    Omega 3 fatty acids in the form of EPA (eicosapentaenoic acid) and DHA (Docosahexaenoic acid) occur naturally in oily fishes. DHA and EPA both act as structural component of human brain that keeps brain healthy and evades chances of memory loss and has incredible impact on depression. EPA and DHA is very important for normal brain functioning and development throughout life.


    1. Turmeric

     Turmeric 1200 800

    “Spice for life” yes you heard it right till now you have known turmeric as a coloring and flavoring agent in foods but here is why it is called spice for one’s life. A compound curcumin found in turmeric has an immense therapeutic use. It acts as an antioxidant, anti inflammatory and anti proliferative. It plays a vital role in curing brain tumors, Parkinson’s and Alzheimer’s diseases.


    1. Pumpkin seeds-

    Pumpkin seed 1200 800

    Due to its benefits to brain health they are called “super seeds”. They not only contain omega 3 fatty acids which maintain brain health but also contains high amount of magnesium nutrient which provides calming effects to the brains. It helps in preventing dementia that occurred at an early age of life. Pumpkin seeds also contain vitamin E and antioxidants like carotenoids.


    1. Avocado-

    Avacado 1200 800

    They are rich in monosaturated fats which promote good inflow of blood to brain cells thus enhancing its functionality. Promoting blood inflow leads to highly functioning brain. It is also packed with amino acid and antioxidants which helps to reduce blood pressure. It is also good for nervous system to help relief stress .


    To sum up, we can say that in our busy live schedule, we should take out a few moments for our body. Try going out and run, jog, meditate, exercise and sweat out for body’s proper functioning. Wisely select your diet along with healthy  lifestyle. We may consider these 10 brain boosting foods to sharpen our brain and boost the brain power

About Author: This is a guest post by Deepti Singh, M. Sc. (Food Microbiology and Toxicology)

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Disclaimer : This internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your health or the health of your child, you should always consult with a doctor or other health care professional. Please review the Terms of Use before using this site. Your use of the site indicates your agreement to be bound by the Terms of Use. All contents copyright to All rights reserved.


Palak Paneer Recipe | Saag Paneer |Spinach Indian cheese

Palak paneer recipe Image

Palak Paneer is healthy and popular Indian Veg recipe.  If you don’t like spinach then you should try this yummy recipe and you will start loving it. It is a blend of health and taste, simply made with  cottage cheese in pureed palak and other spices.



  • 2 bowl spinach (palak ) (250 grams) 
  • 1 bowl Indian cottage cheese or paneer (100 grams)
  • 2 whole cloves / lavang
  • 1 medium size onion – finely chopped
  • 1-2 green chilly based on your preference
  • 1/2 teaspoon ginger garlic paste
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1 large tomato – finely chopped
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon Garam masala
  • 1 tablespoon beaten yogurt / curd
  • 1/2 inch cinnamon
  • 1 Bay leaf
  • Salt as per taste
  • 1 clove cardamom
  • 1 tablespoon oil
  • Spices

Direction for Gravy:

  1. Boil water in a pan  and add spinach into it. Cook until the spinach gets thoroughly wilted. Don’t over cook else color of spinach may turn blackish green. Set it aside to  cool down.
Palak paneer recipe Image
Palak paneer recipe Image
  1. Heat oil in a pan, add green chilly and chopped onions. Fry it till onions turn golden brown.
  2. Add chopped tomatoes and cook till it softens.
  3. Keep it aside and allow it to cool down so that you can grind it along with spinach. Make a paste of the spinach and the onion/tomatoes.
Palak paneer recipe Image
Palak paneer recipe Image

Direction for Palak Paneer

  1. Heat oil in a pan and add Bay leaf, cinnamon, cardamom, cloves and cumin seeds.
  2. Once cumin seeds splutters , add spinach paste in it.
  3. It is time to add all spices turmeric, coriander powder and cumin powder. Mix it well and cook it for 2 to 3 minute on medium heat.
  4. Now add Curd/yogurt and stir well.
  5. Add garam masala and salt as per your taste.
  6. Finally add the paneer cubes and let it cook for 5 mins on low flame.
  7. Don’t miss togarnish with little cream or cheese
Palak paneer recipe Image
Palak paneer recipe Image

Your Palak Paneer is ready to  serve. Enjoy it with roti/ Indian bread or steamed rice.

You can also fry paneer cubes before adding to the gravy.
Instead of yogurt, Fresh cream or cashew (kaju) paste can also be used for gravy.

You may also like :Kadai Paneer Recipe

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Poha Recipe | Pauwa Bataka

poha image

Poha Recipe | Pauwa Bataka

Are you feeling hungry? Yes but …Ooops You don’t have much time to cook but still want to eat something healthy and filling. ” Whenever I face such situation , I remember my favourite dish poha, a quick , easy and healthy recipe. Poha or Pauwa Bataka is a popular Maharashtrian and Gujarati dish usually served in breakfast or snacks. It is made of flattened rice and  kid’s favorite lunch box recipe which is quick and easy to make recipe. Usually onion,  flattened rice and potato are major ingredients. If you want it to be more nutritious, add few more vegetables to poha. Let’s start with the quick steps to make colorful poha.

Serves: 2 

  • 1 bowl of flattened rice or pauwa 
  • 1 small potato
  • 1/2 medium size onion – finely chopped
  • 1 green chilly – finely chopped
  • 2 tablespoon green peas
  • carrot – finely chopped into small cubes
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 6 to 8 curry leaves
  • Salt as per taste
  • 1 or 2 teaspoon lemon juice
  • 1 handful of chopped cilantro or coriander leaves

Method :

  1. Rinse the flattened rice with water in a strainer till it becomes soft and keep it aside in a bowl. Add salt into it and mix it well.
  2. heat oil in a pan.
  3. Add mustard seeds and allow it to crackle.
  4. Now you can add curry leaves and green chillies and saute it for half a minute.
  5. Add chopped potato, green peas , carrot and  little salt and fry it for 2 minutes . Make a note that you have already added salt into the poha so adjust the salt to taste then saute it till it softens.
  6. Add the chopped onions and turmeric and saute till it turns golden brown
  7. Now add flattened rice and stir it well with the vegetables.
  8. Last but not least, add lemon juice and coriander leaves.

Don’t Miss: Dahi Parwal curry

Also See : Restaurant Style Kadai Paneer

Baingan Aloo Bharta | Mashed Eggplant-Potato Recipe

Baingan aloo Bharta Image

Baingan Aloo Bharta Recipe

Who says that egg plant is a boring vegetable? After eating baingan aloo bharta , we get addicted to the taste of eggplant:) . Baingan Aloo bharta is very tasty and quick recipe. It is a famous dish of north India but loved across the country.

To get the real taste of baingan aloo bharta, we need to choose the right baigan for bharta. Usually the round , medium sized baigan is best suited for baigan bharta.

Eggplant Baingan aloo Bharta Image
Baingan aloo Bharta Image

Taste would be great when the baigan is roasted in open gas. Micro-oven cooked baigan could be easy to cook but taste would not be best.

Ingredients for Baingan Aloo Bharta
Serves: 2 

  • 1 large boiled potato
  • 1 eggplant (Baigan)
  • 2 garlic cloves – finely chopped
  • 1 small onion – finely chopped
  • 1 green chilly – finely chopped
  • 1/2 teaspoon garam masala
  • 1 tomato
  • 1 tablespoon oil
  • 1/2 teaspoon coriander powder
  • 1 handfull of chopped cilatro or corriander leaves
  • 1/2 teaspoon turmeric powder

Method for Baingan Aloo Bharta:

  1. Roast the eggplant over medium flame, turning as necessary until the skin is blackened and the eggplant collapses. Alternatively, you can broil the eggplant on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
  2. When the eggplant is cool enough to handle, peel and trim away the hard stem. Chop or mash in a bowl.
  3. Boil the potatoes till it softens. As it cools down, peel the skin off and mash it. Mix it with the mashed eggplant.
  4. Add salt to taste into the mixture and mix it well.
  5. Now heat 1 tablespoon oil in a pan.
  6. When properly heated, add mustard seeds and allow it to crackle.
  7. Add chopped green chilies and garlic and fry it till the raw smell of garlic fades.
  8. Now add chopped onions , stir and fry till it turns golden brown.
  9. Add turmeric powder, coriander powder and garam masala and fry it.
  10. Add eggplant and potato mixture. Stir it well and cook for 5 min steering frequently.
  11. Garnish it with corriander leaves.

Serve with Indian bread/ Roti/Chappati or as a side with Rice and sambar.

You may also like : Kidney bean recipes | Rajma Recipe

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Aloo Shimla Mirch Curry | Potato Capsicum Curry

Aloo Shimla Mirch Image

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Aloo Shimla Mirch Recipe

Potato and Capsicum makes a great combination. We have a lot more variety of potato and capsicum recipes e.g. stuffed capsicum with potato filling, Potato Capsicum fry or as Potato Capsicum curry. Aloo Shimla Mirch or  Potato capsicum/ Potato Green Bell pepper curry is vegetarian delight tossed with onion and tomato along with an array of Indian spices.

Ingredients for Aloo Shimla Mirch
Serves: 2 

  • 1 large potatoes chopped into cubes
  • 1 to 2 green peppers, chopped into cubes
  • 2 tablespoons vegetable oil
  • 1 medium chopped onions to make paste and  1/2 onion for sauteing
  • 2 medium tomatoes, chopped
  • 1/2 or 1 green chilli (as per taste)
  • 1/2 teaspoon of ginger garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoons Kashmiri Red chilly powder
  • 1 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • 1/2 teaspoon Garam masala/ Kitchen king masala powder
  • salt to taste
  • 1 handful fresh coriander leaves


  1. Heat 1 tbsp oil in a large frying pan over medium high heat. Add the 1 medium chopped onions along with green chilly and fry it until onion turns golden (don’t turn it brown).
  2. Now Add tomatoes and cook it till the tomatoes are softened.
  3. Keep the pan aside and allow the mixture to cool. Once it cools down, grind it into a fine paste.
  4. In another pan add 1 tbsp oil and heat it over medium flame. Add cumin seeds and allow it to splutter.
  5. Now you can add ginger garlic paste and fry it till raw flavor goes away.
  6. Add the onion tomato mixture paste and cook it for 2 min while stirring in between so that it does’t stick to the pan.
  7. Now add all the dry spices i.e. turmeric powder, coriander powder, cumin powder , red chili powder and cook for 2 min.
  8. Add chopped potatoes, capsicum and onions along with salt and cover the pan. Let it cook till the potatoes turns tender (Stir well in between and add little water if the gravy sticks to the side of the pan and again cook till potato softens).
  9. Finally, add Garam masala when all vegetables are cooked. Add one cup of water and bring to a boil.
  10. Now Add coriander leaves for garnishing.

Your Potato capsicum curry is ready to get served with naan or chapati.

Also see : Kidney bean recipes | Rajma Recipe

Don’t Miss : Sabudana Kheer Recipe

Chick Pea Curry Recipe | Punjabi Chhole Masala

Chhole Masala |Chana Masala

Punjabi Chhole Masala |  Chana Masala Recipe or Chhole Masala:

When I think about Chhole Masala, I start craving for this spicy and yummy dish. I think this is an evergreen dish that can fit in all time menu breakfast ,lunch and dinner. Chana Masala is combined with various main course items like  Chhole bhature (OMG don’t remind me so tempting yummy), Chhole chawal (Chick pea curry with rice) or Chhole roti (a healthy choice:)). Hence we also call it party dish. Cholle Masala always finds its place any kind of party specially in North India. But it doesn’t mean that it is not famous in other parts of the country:)

Can’t wait to start with preparation method? Let’s check it quickly :

Also SeeKidney bean recipes | Rajma Recipe

Ingredients for Chana Masala (Serving for two):

  1. Chana / Chick Pea –  1 cup
  2. Oil – 2 tablespoon
  3. Bay leaf – 1 leave
  4. Cinamon – 1 inch
  5. Cardamom powder- 1/4 teaspoon
  6. Cloves (lavang) – 2
  7. Turmeric powder – 1/2 teaspoon
  8. Cumin Powder  – 1/2 teaspoon
  9. Coriander powder – 1/2 teaspoon
  10. garam masla (optional) – 1/2 teaspoon
  11. Green Chilly – 1
  12. Onion  – 1 medium size for paste and 1/4 onion for sauteing
  13. Tomato – 2 small size
  14. Ginger Garlic paste- 1 teaspoon
  15. Kashmiri Red chilly powder (optional) – 1/2 teaspoon
  16. Chhole Masala Powder – 1 teaspoon
  17. Salt to taste
  18. Dry fenugreek leaves i.e Kasuri methi (optional) for garnsihing
  19. Coriander leaves for garnishing – 1 tablespoon

Instructions for Chhole Masala:

Preparing Chick Peas:
  1. Soak the chick peas in 2 cup of water and leave it overnight.
  2. Pressure cook the soaked chana/ chick peas along with water and salt(as per taste) to 2 whistle on high flame and 2 whistle or 10 min on low flame. It is a good idea to add baking powder so that the check peas get soften easily.
  3. Once the chick peas are soften, keep it aside and allow it cool.
Preparing paste for Gravy/curry:
  • Grind finely chopped onions, tomato, green chili, cumin seeds, garlic and ginger into a fine paste. Keep it aside.
Preparing Gravy/Curry:
  1. Heat 2 tablespoon oil in a pan. Once hot, add bay leaves, cloves and cinnamon till the fragrance is absorbed in the oil.
  2. Now add the fine paste and mix it well.
  3. Add dry spices turmeric powder, cumin powder, coriander powder, Cardamom powder (optional) and garam masala (optional). Mix it well and cook this paste well for 12-15 min or till it leaves oil on the sides and the raw smell goes away.
  4. Drain the water from chick peas. Do not throw away the water as it will be utilized later into the gravy.
  5. Add the boiled chick peas into the gravy. Mix it well so that the chick peas gets coated with gravy and cook it for 2 min more. Now add the remaining water into it and bring it to a boil on medium-low flame.
  • Now you can add chole masala and water into the gravy. You can adjust water content based on your preference. Chole Masala is added in the last because we can get the flavor of hot spices.
  • If you want, you can add amchur powder(Mango powder) to get darkish color. Alternatively, we can also use tea bag during boiling of chick peas to get more brownish colors.
  • Sprinkle some  fenugreek leaves(kasturi methi) after crushing it little within your palms and garnish it with coriander leaves.

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Punjabi chole is ready to serve with roti, paratha or rice.

Please do like , share and comment if you liked this recipe.

Don’t Miss:Sabudana Kheer Recipe

Boiled Potato Fry Recipe


Boiled Potato Fry Recipe

According to U.S Department of Agriculture, potatoes are the fourth most consumed crop in the world behind rice, wheat and corn. It is a very versatile vegetable which can be used in variety of dishes. There are hundreds of innovative and healthy ways to make potato dishes. This Aloo fry or Potato fry is one of those simple, quick and easy  recipe to go for lunch and dinner option.

If you are looking for other dishes you can also try aloo matar, aloo paratha,  aloo gobi, aloo tikki, potato sandwich, potato capsicum.


  1. 4 medium size potato
  2. 2 tablespoon cooking oil
  3. 1 finely chopped green chilli
  4. one medium size onion
  5. 1/2 teaspoon garlic paste
  6.  1/4 teaspoon turmeric powder
  7. 1/4 teaspoon Kashmiri red chilli powder (optional)
  8. 1/2 teaspoon coriander powder
  9. 1/2 teaspoon cumin powder
  10. 1/4 teaspoon Garam masala powder
  11. salt as per taste
  12. one pinch asafoetida (optional)
  13. some coriander leaves for garnishing


Preparation of potatoes:

Boil 3 medium size potato in a pressure cooker to 1 whistle on medium flame. Peel the potatoes and cut it into pieces as shown below.


Potato fry :
  1. Heat a thick bottomed pan (or you can use non-stick pan) and add 2 tablespoon oil.
  2. After the oil is heated, add cumin seeds and fry it for a minute.
  3. Now add green chili and chopped onions and saute it for a while till the onions turns golden brown.
  4. Mix garlic paste and saute it for sometime till the raw smell goes away.
  5. Now add chopped boiled potatoes and mix it well.
  6. Add all the spices – turmeric, Kashmiri red chilli powder (optional), coriander powder, cumin powder, one pinch asafoetida (optional) and salt as per taste and mix it very well with the potatoes.
  7. Now cook it till the potatoes turn little crispy and absorbs the spices flavour.
  8. Last but not the least, add Garam masala. Mix it well and switch off the flame. It enhances the taste and smell of the dish.


Your Boiled Potato fry is ready to go with Roti/chapati (Indian bread) or Puri or as a side with dal-rice or sambar-rice.

aloo fry Crop 1200x800


  • You can adjust the spices as per your taste.
  • You can add lemon juice or amchur powder (i.e dry mango powder) into it. I usually don’t prefer so didn’t add in the steps.
  • You can add little salt while boiling potatoes so that it absorbs the salt well.
  • While potato is boiling, you can prepare the ingredients required for the recipe.
  • You can also try potato fry without boiling the potatoes. Directly chop the potatoes into cubes and cook it in the pan with the spices till it turns soft inside and crispy outside.


Simply Sauteed Spinach Recipe


Spinach is one of the healthiest vegetables with high fiber, various vitamins & minerals. The best way to consume greens is to eat it raw. But some people, especially kids don’t like the natural taste of spinach. If you want to add some flavor before eating spinach , then simply Sauteed Spinach is a quick recipe, easy to cook without losing its nutritional value.

Ingredients (serving for 2):

  1. 2 large bunch of spinach (1 lb)
  2. 1/4 cup of water
  3. Oil for sauteing
  4. 2 cloves of finely chopped garlic
  5. one medium size finely chopped onion
  6. 1 teaspoon Mustard Seeds
  7. 1 teaspoon turmeric powder (optional)
  8. One green chili or black pepper powder as per your taste
  9. Salt to taste


  1. Rinse the spinach well in water and ensure that it is clean.
  2. We need to roughly chop the spinach.
  3. Now boil 1/4 cup of water and add the chopped spinch.
  4. Stir it well till it becomes little soft. Don’t overcook spinach since it will loss its rich green color and some nutrients too .
  5. Heat oil in a pan and add mustard seeds into it. Allow mustard seeds to crackle so that oil can absorb its flavor.
  6. Add finely chopped garlic and saute it without turning it brown. Now add onions and saute it well till it becomes golden brown.
  7. You can add turmeric powder which is optional
  8. Now we are good to add the blanched spinach. Stir the spinach very well with the help of wooden spoon. Add salt to taste and  cook it for a few minutes.

Now your sauteed spinach is ready. You can serve it as sides or take it with Indian bread/Roti.


Spinach loses it volume by three- quarter after cooking so remember not to add salt in the beginning.  Add it after the volume is reduced or as per instruction above.

Disclaimer : All contents copyright to All rights reserved. This internet site provides information of a general nature and is designed for educational purposes only.  Please review the Terms of Use before using this site. Your use of the site indicates your agreement to be bound by the Terms of Use.

Quick recipe of Aloo Paratha

Quick recipe of Aloo Paratha

Aloo Paratha is one of the most famous food of north India. In my experience, it is one of the few foods which is preferred by all age groups. Though it is usually preferred during breakfast, people enjoy it in lunch and dinner too. It is very simple and easy to make recipe, lets quickly go through the ingredients and steps to make aloo paratha.


For paratha dough :

  1. 2 cups of wheat flour/atta
  2. Water as required for kneading
  3. One spoon oil (optional)
  4.  Half teaspoon of salt (optional)

For Aloo/potato stuffing :

  1.  4 medium size boiled potato
  2.  Salt as per taste
  3. 1 to 2 finely chopped green chilies (as per taste)
  4. 1 teaspoon coriander powder
  5. 1 teaspoon cumin powder
  6. 1 teaspoon ajwain seeds
  7. One medium size finely chopped onion
  8. 2 to 3 teaspoon finely chopped coriander leaves
  9. 1 teaspoon ginger-garlic paste
  10. 1 teaspoon mustard seeds
  11. Oil or ghee for roasting paratha and frying the stuffing
  12. garam masala & kashmiri red chilly powder (optional)


Dough :

  1. Take all atta/wheat flour in a large bowl or a little deep utensil
  2. Mix salt and oil in the wheat flour
  3. Use half of water and mix it well
  4. Further knead the flour and additional water until it becomes soft and smooth
  5. Leave it for additional 20 mins. We can utilize this time to prepare aloo stuffing

Aloo Stuffing :

  1. Boil the potato in a pressure cooker with 1 or 2 whistle. Now peel the potato and mash it. Please make sure that the potatoes are mashed well with no lumps.
  2. Mix the ajwain seeds, salt and chopped coriander in the mashed potatoes
  3. Now heat the oil in a pan.
  4. Once the oil is heated, add mustard seed and allow it to splatter
  5. Now add the chopped onion and chopped ginger & garlic. Mix it well and fry till the onion turns golden brown.
  6. Now add all the spices cumin powder, coriander powder, kashmiri chilli powder and garam masala. Mix it well and fry it for 1 to 2 mins.
  7. Now mix the mashed ready potato in the pan and mix it well.

Stuffing and rolling :

  1. Make a small ball out of the dough. Now make a hollow section with the help of your finger into it like a small bowl.
  2. Now fill it with aloo stuffing prepared above and bring the edges nearer closing it into a ball again.
  3. Then flatten it a little between your palms and sprinkle some flour.
  4. Start rolling giving it a round shape of about 7 inches diameter or into a size of roti/chapati dusting in between as and when required.

Making Aloo Paratha:

  1. Heat a flat pan or tawa and put the stuffed paratha over it.
  2. Toss it to other side after the base is partly cooked.
  3. Spread oil/ghee over the partly cooked part and flip again on the other side when it is little cooked with small brown spots on it.
  4. Apply oil over this side too and flip once or twice till it gets well roasted on both the sides. A well stuffed and rolled paratha should puff up while roasting.

Now your yummy Aloo paratha is ready for serving, enjoy it with curd, pickle or your favorite sauce.

Please do share your comments and opinion, thanks for reading.

Disclaimer : All contents copyright to All rights reserved. This internet site provides information of a general nature and is designed for educational purposes only.  Please review the Terms of Use before using this site. Your use of the site indicates your agreement to be bound by the Terms of Use.