Aloo Bhaat (Spicy Potato Rice)

Life has been very hectic here for the last month and I think  will continue to be hectic till March end (that’s the financial year end here). That’s the reason I was forced to stay away from blogging.

Oh yes..Wish you all a belated Gudi Padwa/Ugadi.

A special recipe to kick start the new year (Gudi Padwa/Ugadi is the New Year for many people in Maharashtra /Karnataka /AndhraPradesh etc.) – Aloo Bhaat.

                    Aloo Bhaat with Tomato Papad

This is my Mother-in-laws recipe which we tried for Ugadi.The Pudina (mint) lends a fresh minty flavour to this spicy rice- a welcome for the summer which is already here! 

For Aloo Bhaat you need:

1 ½  cups rice

3-4 medium sized potatoes boiled, peeled and cubed 

To be ground to a fine paste:

1 small bunch Pudina (mint )leaves washed

1 small bunch coriander leaves washed

4-5 green chillies chopped 1 tsp lime juice (optional)

For the Tadka Seasoning:

1” piece cinnamon stick broken into pieces

½ tsp cumene seeds

2 tsp oil 

Salt as per taste 

Wash the rice and soak in water for 30 minutes. Drain the water after 30 minutes and then cook in 3 cups of boiling salted water till done.Add a dash of oil if required so that the grains are well separated. Remove the rice in a plate and cool. 

Grind the Pudina (mint) leaves, coriander leaves and chillies together to a fine paste. (Don’t add water).Add little lime juice and salt so that the paste doesn’t turn black in colour. Keep aside. 

In a Kadai/Wok heat oil. Add the cumene seeds, then the cinnamon pieces. Add the Pudina paste and the potatoes. Cook for a few minutes. Adjust the salt for the potatoes.(Rice already contains salt so be careful) .Add the rice and mix nicely. Cook covered for 2-3 minutes. Serve hot.  

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