potatoes · Vegetarian

Meera Jayaram’s Aloo Sivaganga

One of the best things about food blogging is the recipes one comes across, you get to learn about the type of food, the cuisine, the method of cooking, but most of all you get to share, sharing is an integral part of food, the more we share recipes, the better food we all get to eat. Over the last three years of food blogging there is one thing I have learned and that is, that there is no shame in recreating other’s recipe and giving them due credit for it. Over the years, I have come across so many wonderful recipes through food forums and face book groups, some I have reproduced and documented in the blog. My love for food is such that every other new recipe gets me excited. So when Meera Jayaram a fellow foodie and a friend put this recipe up, I just knew I had to make this, I just had to.  Initially, I wasn’t sure as to who should I credit the recipe to because it originally, came from another foodie friend Atul Sikand, so after much deliberation I decided the credit goes to Meera, because she adapted the recipe from Atul and I in turn followed her recipe well, almost to the T.


Mind you this recipe has a lot of spice in it and it is not for the faint heart.

So here goes

Meera Jayaram’s Aloo Sivagnga: { I am still very curious as to how the name came into being}

Alright I found out,  Sivaganga is a district (county) in the Southern Indian State of Tamil Nadu and the recipe comes from this region.. ( edited 7/15  7:40 pm )


  • Baby Potatoes – 20 { you can also use paneer cubes and if you are the carnivore kind even boneless chicken would do}
  • 1 Medium Onion ( Optional ) chopped or sliced ( I chopped)
  • 1 Teaspoon Minced Ginger.
  • 1 Teaspoon Minced Garlic.
  • Curry Leaves.5-7
  • Dried Red Chilies. 4 ( adjust according to taste)
  • Chilli garlic sauce – 1 table spoon ( my addition)
  • Mustard oil – 2-3 table spoon

For the spice powder

Roast :

  • 3 Green Cardamon.
  • 1/2 Teaspoon Sauf / Fennel Seeds.
  • 1/2 Teaspoon Black Pepper Corns.
  • 4- Dried Red Chilies (again adjust according to taste)

Lightly roast the above – don’t blacken , when cool grind to a fine powder/paste add equal amount of water to make a paste.



  • Start by heating salt water in a big pan. Next peel the potatoes and then wash them thoroughly in cold water. Then prick the potatoes with a fork, say 3 pricks should be enough. Now add the potatoes to the boiling water and let them cook for approximately 8 mins or so.  They should be cooked but not falling off, if you know what I mean.
  • In a wok add 2 tablespoons cold mustard oil , add curry leaves, dried red chilies ,garlic, ginger and onion , mix -THEN turn on heat .This is important as it changes the flavor of the dish completely when we use cold mustard oil. This is something very new to me but I have to say this technique completely changes the flavour and takes it to a new level.
  • Saute for 3-4 minutes , sprinkle some water if needed . Once onions go limp , add the chilly garlic paste ( if using) and  the  roasted spice paste  along with a bit of  and salt .Cook the spice infuses with the onion and the  oil separates . Finally, add the potatoes , mix well , cook another 5 minutes and finish it off with coriander leaves.




  • Chili Garlic sauce is an optional thing, give it a miss if you are not a chili head like me.

9 thoughts on “Meera Jayaram’s Aloo Sivaganga

  1. i am all for the more spicy the better.. The only thing is i am the only one in the house that likes it like that.. I may have to tone it down a bit… but i want to try it like this,

  2. thanks for sharing the recipe… 🙂 sounds tempting. will try this out for sure, with potatoes and with chicken…:) [strange as it may sound, I am not much of a potato eater]… :0

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