Saturday, April 21, 2018

Dum Aloo | Potato Curry | Aloo Gravy | Side dish for Roti

Dum Aloo, a delicious & creamy curd/yogurt based curry made with baby potatoes. Though i have heard about the curry, this was the first time that i had tried and tasted too.

It was so delicious and paired well with chapathi. Since i like any curd based curies, there was no surprise that i liked it, but ST also liked it and asked me to make it again.

I could never imagined that the curry would be so flavorful and tasty even without any onions and ginger garlic paste. Though i shared this recipe under "No garlic and No onion" category, sometimes i like to add onions and ginger garlic paste into this curry and it truly elevates the taste.

Here in the recipe, i have used roma tomatoes, in India, i think Bangalore tomatoes works well for this curry. If in case you're using country tomatoes, reduce the amount of tomatoes otherwise it would be very sour.

Once i had the experience of making paneer butter masala with country tomatoes and it turned out like a paneer pickle with very sharp tart taste :-).

Ok,Without further delay let's check out the recipe, but if you want to know what i have prepared for past 5 days for Blogging Marathon event, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Day 5 - Mysore Rasam

All the final pics from here are taken recently. So there may be mild color change in the final output :-)

Dum Aloo

Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Baby Potatoes - 1 cup
Tomatoes - 2
Curd - 1/2 cup
Oil - 1 tbsp
Cumin seed - 1/2 tsp
Fennel seed - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1
Bay leaf - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Sugar - 1 tsp
Salt - to taste

Procedure

First take the potatoes and prick each potatoes with the fork on all sides.

Heat the water in a sauce pan,add the potatoes and 1/2 tsp of salt.

Let it comes to boil and then keep simmer until the potatoes became fork tender. Drain the potatoes and let it cool a bit.

Peel the skin of the potatoes and keep it ready. Heat the pan with oil, add the potatoes and roast till it slightly changes its color.

Remove it on the plate and in the same pan(if needed add extra a tsp of oil) add cinnamon, cloves, cardamon & bay leaf and let it fry in the oil until it became aromatic.Then add the fennel and cumin seed, fry it in the oil for 10 secs.

Then add the finely chopped tomatoes and the spices(turmeric, red chili & coriander powder) & salt.

Let it cook until it's mushy & then add the sugar and cook till the oil leaves the sides.

Take the curd in a bowl and whisk it until it's creamy.

Pour the curd into the tomato masala and mix it well. Add the fried potatoes too.

Finally add garam masala and cook till oil floats on the top. Switch off the flame and add the coriander leaves on the top.

Tasty Dum Aloo is ready. Serve it with roti or chapathi.

Related: How to make Malai Kofta Curry

Notes:

Instead of shallow fry the potatoes, you can deep fry them also.
I have used fresh curd here.
Don't over cook the potatoes.Otherwise it will be mushy in the curry.
Prick the potatoes with the fork helps to absorb the salt by the potatoes.

Wednesday, March 7, 2018

Baby Potatoes Pepper Fry | Potato Pepper Roast | Accompaniment

Baby Potatoes Pepper fry, an easy and quick to make accompaniment for your meal. Though i already had couple for potato fry recipes here & here , this potato roast is quite different from all the others, the flavor is quite unique and goes well with sambar and rasam rice. If you're looking for potato recipe that goes well with kara kuzhambu or any spicy curry, check out the delicious potato podimas recipe.

Since ST has cold for past few days, i thought of making mysore rasam with potato curry today. But i don't want to use chili powder in the potato fry, so prepared this delicious potato pepper roast. Pepper & cumin give great relief for cold, so i tried to include them in every dishes when any one of us get cold or flu. Now coming to the recipe, the key to get prefect potato roast is cooking on low flame and also make sure that the onions in it are caramelized well ,it adds great flavor and taste to this roast.

Baby Potato Pepper Roast

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Baby Potato - 15
Garlic - 2
Onion -1 (small)
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Cumin Powder - 1/2 tsp
Pepper powder - 1/2 tsp
Salt - to taste

Procedure

Take the baby potatoes and prick with fork on all sides evenly.

Add the baby potatoes into the pressure cooker along with required salt. Cover the pressure cooker with lid and cook it for 3 whistles. Let the pressure released from the pressure cooker automatically and open the cooker and let the potatoes cool a bit.

Peel the skin of the potatoes and keep it ready. Slice the onions thinly and crush the garlic. Heat the pan with oil, add the mustard and urad dal, let the mustard splutters.

Add the onions, garlic and curry leaves. Sauté the onions till it becomes translucent and then add the potatoes.

Then add the cumin powder & salt. Mix it well. Finally add the pepper powder and mix it well. Let it roast for few mis in the low flame until it gets golden brown color on the surface. Switch off the flame.

Tada, Potato Pepper fry is ready to serve.