Dum aloo
Here comes another recipe prepared in so many many different ways that its difficult to decide how to go about preparing it. Well the only claim to fame for my recipe is ….any guesses….yes …its simple…I know I am over using this word…but well …will look in the thesauraus the next time .
- Lets begin our journey with about 15 - 17 baby potatoes all scrubbed and cleaned.
- Then place these cute little things, after wiping with paper towels and piercing them just twice with a fork ,in a heavy bottomed vessel with about three tablespoons of refined oil and stir fry for about five minutes. Cover the potatoes, keep the flame on low and keep stirring in between till the potatoes are almost , I insist, just about almost cooked.
- Lets get on with the rest of the preparation while the potatoes cook because they take about ten to fifteen minutes to “almost cook”.
- For the curry we need the following:
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1. Half a cup thick curd
2. One fourth cup tomato puree
3. One big onion chopped fine
4. One tablespoon ginger garlic paste
5. 1 teaspoon Kashmiri chilli powder
6. ¼ th teaspoon turmeric
7. 2 level teaspoon coriander powder
8. Whole spices like cumin seeds, badi elaichi and cinnamon and cloves
9. ½ teaspoon garam masala
10. ¼ th teaspoon dry ginger powder ( sorry I forgot to put it in the photograph)
11. ½ teaspoon fennel seed powder
12. Salt to taste ( I have put 1 teaspoon )
- So what do we do with so many things…we go along making the curry while the baby potatoes are just cooking, please don’t forget to toss them every once in a while. How we do we come to know if the baby potatoes are just about cooked? Good question. The answer is that keep checking with the spatula , don’t dig into them , just gently pierce and if the poataoes feel just about soft enough that mean they are “almost cooked”. Second question why are we almost cookig them…answer because the last bit of completely cooking them would be with the curry so that the potatoes absorb all the masalas. This is how the poatatoes would look once they are done.
- Take a separate pot and put two tablespoons oil in it. Keep the flame on medium and when the oil gets warm add the whole spices and as soon as the cumin seeds change colour , add the finely chopped onions.
- Allow the onions to turn golden brown , follow it up with the ginger garlic paste and roast for about three minutes and then add the tomato puree and keep stirring till the mixture leaves oil on the sides.
- Add Kashmiri red chilli powder, turmeric and coriander powder and stir for a minute.
- Now is the time to add half a cup of curd and let the mixture cook for about five minutes all on medium flame and keep stirring in between.
- Finally lets add the “almost cooked “baby potatoes and let them cook in the curry for about five minutes without covering.
- Turn the gas off and add the half a teaspoon each of garam masala , fennel seed powder and dry ginger powder.
- Garnish with fresh coriander leaves and enjoy with plain parathas or purees or even for that matter simple rotis.
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