8 December 2014

Microwave Aloo

Technology can be both a boon and a bane. Yep, I know, this phrase is so oft repeated that it might have lost its sheen now!! But my only belief is that as long as we use technology to help run our life and not take over it, we should be pretty OK in this day and age :)
For example, a quick potato curry in the microwave is a God-saver when you are racing against the clock.


Ingredients :

Boiled, peeled and cubed potato - 2 medium (or halved baby potatoes - 1 1/2 cups)
Boiled, peeled and cubed sweet potato - 1 cup (optional)
Salt to taste
Turmeric powder (Haldi) - 1/2 tsp
Chili powder - 1 tsp
Curry powder - 1 tsp (or any masala of your choice, for eg, Garam masala)
Chopped coriander

Tempering :
Olive oil - 2 tbsps
Mustard seeds - 1 tsp
Cumin seeds (Jeera) - 2 tsps

Method :

1. Add the cubed potatoes in a micro-proof bowl. Add salt to taste, turmeric powder, chili powder and curry powder. Mix well with a light hand so that all pieces are evenly coated.

2. Tempering is one thing I have yet to muster courage to do in the micro itself !! So I still prefer the traditional way. Heat the olive oil in a tempering ladle or small pan. Add the jeera and let crackle. Now add mustard seeds, and once they crackle too, pour the tempering over the potato cubes.
Mix well.

3. Cook on high in the microwave for 2-3 minutes. Remove, stir once and cook on high for 3 minutes more. Remove and sprinkle the chopped coriander.
Serve hot as desired.


  1. Seems to be pretty easy...Thank u for the share and the recipe of course. Will surely prepare the dish and will share the feedback with u. Thank u so much...

  2. They are fundamentally utilized for light cooking and warming cooked sustenance.