I was added to a Whassup group recently by an FB friend, where the person who started the group gives audio classes about Surah An-Noor thrice a week. Since listening at home is out of question thanks to the noise pollution I endure, I usually hear the lectures on my metro trip. Having only covered a part of this chapter, but the number of times Allah has reminded of His immense mercy is amazing.
“…for indeed, Allah is Forgiving and Merciful.” (Part of verse 5)
“And if not the favor of Allah upon you and His mercy… and because Allah is Accepting of repentance and Wise.” (Verse 10)
“And if it has not been for the favor of Allah upon you and His mercy in this world and the Hereafter, you would have been touched for that (lie) in which you were involved by a great punishment. (Verse 14)
“And if it had not been for the favor of Allah upon you and His mercy… and because Allah is Kind and Merciful.” (Verse 20)
This is only in the first 1/3rd of that chapter. Imagine, how much he stresses on His mercy, yet we despair on it… He clearly reminds us that if He would have punished us then and there for our sins, we would have never survived in this world for this long. All we need to do is to make sure that we have hope in His forgiveness and strive to be good as much as we can be. I believe that we all have a tinge of goodness in us and it is just for us to discover it and bring it forth…
Coming to today’s recipe, and reaffirming my love for the humble “aaloo”, I found this recipe in a book that HD had gifted me long back – Chef Rakesh Puri’s “The Super Indian Cookbook 1”. I have already tried and posted two recipes from that book – the Chicken Yakhni Pulao and the Chettinad Chicken Curry. This is my third try from the book, and I am surprised that it is again a savory dish, despite the book having some interesting dessert. Maybe, when I do a book review, I must make something sweet from the book. 😉 OK, coming back to the recipe, I have no clue why this dish is called “Puriwala Aloo”, which translates to mean “potatoes meant for pooris”. I have already shared how we make our bhaji for pooris, so this one was a new recipe for me. I tried to search through Google to know why it is called so, but I got not answer. This is a simple to make curry – like almost all potato based gravies are! – and is slightly watery, though I made it a little thicker, since we were having with chapathis rather than pooris! 😉 If anybody knows the history behind the name, I would love to know! 🙂 Off to the recipe…
- 3 large potatoes (almost 500 gm), peeled and cubed
- 3 large tomatoes
- 1 meduim onion
- 1 inch pc ginger
- ½ cup yogurt
- 1 tbsp coriander powder
- ½ tsp red chilli powder
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ tsp garam masala
- Salt to taste
- Blend the tomatoes, onion, ginger and yogurt till smooth. Mix in the coriander and red chilli powder into the paste.
- Heat oil in a pressure cooker and splutter cumin seeds.
- Quickly add the paste and mix well. Start cooking, stirring occassionally till oil floats on top.
- Add ½ cup along with salt and bring to boil.
- Add in the potatoes and another cup of water. Close the pressure cooker and cook on high for 3 whistles. Simmer and cook for another 5 minutes and switch off. Allow the pressure to go by itself.
- Open and sprinkle in the garam masala. Serve hot with sprinkles of coriander leaves.