People who dislike potato are hard to find. Though potato is a much favored veggie, I don't cook them often in my kitchen. I rarely cook potatoes on its own. Mostly, its paired with other veggies so that I need to use only one. I buy only half a kilo of potatoes at a time. And that might last formore than a week or so. Here the vegetable vendor will double check if I wanted only half kilo since people usually buy more than a kilo at a time. When I come across baby potatoes in the market, its hard to resist. I invariably buy them. I make dum aloo which uses curd in it. Once I came across this recipe at Tarladalal's and wanted to try it. I did not deep fry it as in the original. Though there is some work involved in it, with little planning, it can be done easily and is worth all the effort that goes in.
Ingredients
Seasoning
For Garnish
Ingredients
- Baby potatoes - 12 nos
- Oil - 2 tblspn for shallow frying
- Garlic - 3 cloves
- Ginger -1 inch
- Dry chillies - 6 nos
- Cashew - 2 tblspn
- Cumin/jeera - 1 tspn
- Saunf/fennel seeds - 1 tspn
- Tomatoes - 3 nos
- Water - 1.5 cups
Seasoning
- Butter - 1 tblspn
- Cardamom powder - 1 tspn
- Kasuri methi - 1 tblspn
- Sugar - 1 tspn
- Fresh Cream - 1 tblspn (optional)
- Chopped Coriander leaves
Wash and scrub the potatoes clean. Boil the potatoes till fork tender. You can pressure cook for one whistle. Also you can microwave for 5 minutes. Prick the potatoes with a fork. Heat oil on a non stick pan and add the cooked potatoes. Shall fry till the skin wrinkles. Keep it aside.
Heat oil in a kadai. Add all the ingredients for the gravy. Simmer till the tomatoes are cooked and turn pulpy. Cool and grind the mix to a smooth puree.Heat butter. Add cardamom powder and the gravy. Cook till the gravy simmers and the fat separates and floats on top. Then tip in the shallow fried aloo, kasuri methi and sugar.Cook till the gravy thickens and the potatoes have soaked in the flavors. Add a tablespoon of cream and garnish with coriander and serve hot with some phulkas/rotis.
P.S Though I have used 6 dried red chillies, the dish was not much on the spicier side. It could be the variety of the chilli. Adjust the chillies according to the variety you use and the spice levels that suit your palate.
P.S Though I have used 6 dried red chillies, the dish was not much on the spicier side. It could be the variety of the chilli. Adjust the chillies according to the variety you use and the spice levels that suit your palate.
wow very colorful n hotty dish..looks fantastic gifted ones those who ate them.. me too love potatoes ..
ReplyDeleteWow spicy recipe..wud be great with rotis...
ReplyDeleteFunWidFud
As you said ,hard to resist baby potatoes,your method is interesting,will try.
ReplyDeleteI have the book and me too made the same without frying the potatoes:) Cashew, butter etc are enough for the fat, idhukku fry vaera panninaal....
ReplyDeleteVery interesting and quite a delicious dish,looks absolutely irresistible..
ReplyDeleteSUPERB looking DUMS! SALIVATING :)
ReplyDeleteDum aloo looks so wonderful and mouthwatering. Loved the clicks.
ReplyDeleteDeepa
Hamaree Rasoi
Looks delicious
ReplyDeleteThats very nice to make it low fat,yummy looking dum aloo!
ReplyDeleteDelicious and looks lovely.
ReplyDeletePlease collect the awards and a tag from my blog at Rain of Awards and a Tag.
ReplyDeleteI dont fry too. I boil and them shallow frythem...love this ..looks so delicious..
ReplyDeleteBaby potatoes are cute and hard to resist veggie! The dish looks gorgeous!
ReplyDeleteLooks great.Lovely recipe.
ReplyDeletevery intriguing recipe..sounds like must try..
ReplyDeleteTasty appetite
Mouthwatering recipe. Looks so good. YUM!
ReplyDeleteThis is one my favourites and I haven't come across anyone who doesn't like potatoes, either.
ReplyDelete