Tuesday, December 20, 2011

Pathal Baaji (Potato Curry)

Pathal Baaji is a very tasty side dish. Pathal in konkani means watery. Baaji is nothing but potato mixture. 
Pathal Baaji has the goodness of roasted coconut along with the spices. The taste is more enhanced by the garlic seasoning. This is one of my favorite side dishes to poori and chapathi. My amma used to make this frequently, when we were kids. She got this recipe from my aunt.

This post was in drafts from 2-3 months! So finally I decided to make this along with pooris. I was very much confident of making this curry but not pooris. So I saw a video of making poori, to make sure that this time I should not end up making flat pooris. I made the dough as told and rolled them. When I started deep frying, the first one went flat. All my enthusiasm came down. I didn't give up. I tried the second one. That too went flat. Then I thought that the rolled pooris might be little large and hence rolled them again and deep fried. Guess what. They came out perfect. My happiness knew no boundaries. I am celebrating this success, by sharing the recipe of Pathal baaji. Trust me, it is very tasty and I am sure you will love it, especially potato and garlic lovers will enjoy!

  • Potato, big sized- 2
  • Onion, medium sized- 1
For Seasoning:
  • Oil- 2 Tbsp
  • Garlic pods- 5-6
  • Salt- To taste
For Masala:
  • Grated Coconut, fresh/frozen- 2/3 cup
  • Roasted red chillies- 3-4
  • Coriander seeds- 2 tsp
  • Chanadal/Split peas- 2 tsp
  • Cumin seeds/Jeera- 3/4 tsp
  • Garlic pods- 2
  • Turmeric powder- 1/4 tsp
  • Tamarind- A small ball (goose berry sized)

Wash and peel the potatoes. Chop the potatoes into bite size pieces. 

Chop the onion, similar to potatoes. Take required amount of water in a vessel and start heating it. Add chopped potatoes as well onion to this water. Add salt, to taste. Continue heating until the potatoes and onion pieces are cooked. Cook it covered.

While the potatoes are getting cooked, masala can be made.
All the spices needs to be roasted but, the frying time for each spice is different. First add 1 tsp of oil in a small pan. When it gets heated, add chana dal. Fry for 1/2 a minute and then add coriander seeds. Fry till the two spices turn slight brown in color. Now add cumin seeds. Fry until everything looks fried. Turn off the heat. Allow these spices to cool on a plate. In the same pan fry the crushed garlic pods until they turn golden brown. Transfer fried garlic to a plate, for cooling.

Now in the same pan start frying the grated coconut without adding oil. Once it starts turning slight brown, add turmeric powder. Continue frying for half a minute. Turn off the heat. Allow it to cool.

Now grind the fried spices, fried coconut, roasted red chilli and tamarind with little amount of water (you should get a fine paste). Add this masala to the cooked potato-onion mixture.

Mix it well.

Add water, if required. The consistency should be medium thick or little bit watery. Continue heating. Once it comes to boil, continue heating for 3-4 minutes. Turn off the heat. 
For seasoning- Heat oil. Add the crushed garlic and fry it until it turns golden brown. Turn off the heat and add it to the curry. Mix well. Pathal Baaji is ready!!

Serve it hot. It goes very well with poories, chapathi or even bread/pav. Above measurement serves three people.