Aloo Hara Masala

by Tarla Dalal

Added to 27 cookbooks
This recipe has been viewed 6318 times

Mughlai food is known to be very time consuming to prepare as it uses lots of pastes that need to be ground separately. Here is a starter that is prepared by first making a bright green fresh and minty paste and then combined with curds and other ingredients to make a marinade. Make sure you marinate the potatoes for at least 1 hour before grilling so that they absorb all the nuances of flavour. This preparation is worth all the extra effort required.

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Serves 4.
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Ingredients

For the masala paste
1/4 tsp fenugreek (methi) seeds, soaked overnight in water
1 1/2 tsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped ginger (adrak)
2 green chillies, roughly chopped
2 tbsp chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1 tbsp lemon juice
salt to taste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 cloves (laung / lavang)
2 cardamoms (elaichi)
2 tbsp mustard (rai / sarson) oil

For the marinade
1/2 cup fresh curds (dahi)
1 tbsp oil
1 tsp lemon juice
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
salt to taste

Other ingredients
2 cups parboiled potatoes, peeled and cut into 50 mm. (2") cubes
1/2 cup capsicum, cut into 50 mm. (2") pieces
1/2 cup tomatoes, deseeded and cut into 50 mm. (2") pieces
1 tbsp oil for brushing
a few onion rings for the garnish

Method

For the masala paste

Combine all the ingredients, except the oil, in a mixer and blend to a smooth paste.
Heat the mustard oil in a kadhai, add the prepared paste and sauté for 2 minutes. Keep aside.

How to proceed

Combine all the ingredients for the marinade in a bowl, add the prepared masala paste and mix well.
Add the potatoes, capsicum and tomatoes and allow them to marinate for 1 hour.
Thread the potatoes, capsicum and tomatoes alternatively on wooden or metal skewers.
Grill over a charcoal or electric barbeque till the vegetables are lightly and evenly browned on all sides (approx. 3 to 4 minutes) using oil for brushing.
Serve hot garnished with onion rings.

RECIPE SOURCE : Mughlai Khana