Now after my sweet has been taken care off, the first other normal recipe has to be something to do with potatoes, else my dear husband will get mad at me.. coz as a standars conversation - whenever u ask - so what should i make for dinner (actually pretty much a standard questions & standard answer for anytime any meal of the day - his answer would be - anything with aaloo (potato)!!
well ideally with the hit ratio of the aloo paratha (an indian style of potato stuffed bread) being the sunday brunch menu - that should have been it - but i am so done with it i no longer consider it as a recipe tobe shared (i will eventually :) ) that now i feel i have to share a richer (although still potato based) recipe...
so here we are with dum aloo
Ingredients:
Baby Potatoes - about 10 - 15
Oil
Cumin Seeds 1 Tbsp
Aofoetida (hing) - 1/2 tsp
onions - 2 large
Ginger garlic paste - 2 tsp
tomatoes - 3 large
red chili powder - 1/2 tsp
cumin powder - 1/2 - tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
Method:
Peel, wash and prick potatoes all over, like in tom & jerry - so if you where to pour water on the poatato, it would leak like a fountain...!! Keep in salted water for 20 minutes. Heat oil in and deep-fry the potatoes on medium heat till golden brown. Heat oil in a pan, add cumin seeds and asafoetida (hing) and cook on medium heat till the cumin seeds change colour. Add onion and stir till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a few minutes. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves.
well ideally with the hit ratio of the aloo paratha (an indian style of potato stuffed bread) being the sunday brunch menu - that should have been it - but i am so done with it i no longer consider it as a recipe tobe shared (i will eventually :) ) that now i feel i have to share a richer (although still potato based) recipe...
so here we are with dum aloo
Ingredients:
Baby Potatoes - about 10 - 15
Oil
Cumin Seeds 1 Tbsp
Aofoetida (hing) - 1/2 tsp
onions - 2 large
Ginger garlic paste - 2 tsp
tomatoes - 3 large
red chili powder - 1/2 tsp
cumin powder - 1/2 - tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
Method:
Peel, wash and prick potatoes all over, like in tom & jerry - so if you where to pour water on the poatato, it would leak like a fountain...!! Keep in salted water for 20 minutes. Heat oil in and deep-fry the potatoes on medium heat till golden brown. Heat oil in a pan, add cumin seeds and asafoetida (hing) and cook on medium heat till the cumin seeds change colour. Add onion and stir till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a few minutes. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves.
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