Dum Aloo and the dirty truth about my kitchen

I am going to start this post with by revealing a dirty truth about my kitchen - not all that's piled up in our fridge and shelves make it to the kitchen counter..some of them like the estranged cucumber stay cornered away in the 'Fresh Basket' drawer of the refrigerator  only to be discovered weeks later smothered in fungus. Ewww...I know. That's the very same reaction I give every time I find these and what comes after that is the usual 'money doesn't grow on trees' speech that I bombard my mom with (You'd think she would be lecturing me around,huh?). So as I was in the market a couple of days ago, buying vegetables to replenish the week's food supplies, I came across these cute little baby potatoes that were in season. And I am sure these would not be neglected as the poor little cucumbers (seriously, other than 'raita' and a salad,what tasty dish can you make with these???..probably will end up as a  facial ingredient). Onto my Dum Aloos this week -

Dum Aloo Recipe


Ingredients:

Baby Potatoes - 500g (can be substituted with normal size potatoes,diced into 1.5 inch cubes)
Tomatoes - 3(Medium), puréed
Onion - 1(large), ground to a paste
Ginger-garlic paste - 1 tsn
Cashew - 1/4th cup, ground to paste with a little water
Red chilli powder - 2 tbsn or to taste
Coriander (dhania) powder - 1 tbsn
Turmeric powder - 1/4th tsn +1/4th tsn
Garam masala powder - 1/2 tsn
Kasuri Methi - 1/2 tsn or Fresh Coriander leaves - for garnishing, finely chopped
Yoghurt - 1 cup, whipped.
Heavy Cream - 1/4 cup
Bay leaf - 1
Elaichi(Cardamom) - 2
Dalchini(Cinammon) - 1/2 inch
Jeera (Cumin Seeds) - 1 tsn
Star Anise - 1
Oil - 10 tbsn + 3 tbsn
Salt -to taste
Water

Method:

  • Peel the skin off the potatoes, wash and soak in water for about 30 min. Boil them till half-done. Drain the water and pat the potatoes dry with  a clean dry kitchen towel. Mix in 1/4tsn of turmeric powder and 3-4 pinches of salt and mix well.
  • Heat 3 tbsn of oil in a thick bottomed pan and fry the potatoes till golden brown in colour. Remove and set aside.
  • In a large heavy bottomed pan (kadai), heat the remaining oil and add in the bay leaf,star anise, cloves,dalchini,elaichi and jeera.
  • Once the jeera splutters, add in the onion pieces and fry well on medium heat till brown (15-20 minutes). Add in the ginger-garlic paste, red chilli powder, coriander powder and remaining turmeric powder. Stir for few minutes.
  • Add in the tomato purée. Mix well and cover and cook till the raw smell of the masala disappears and the oil separates from it all.
  • Stir in the cashew paste and cook for a few more minutes till it all blends well. KEEP MIXING NOW! Cashew paste makes the mixture stick to the bottom of the pan. If its drying up too much, add in a little water to normalize it and reduce the flame to a low.
  • Once oil starts oozing from the mixture above, reduce the flame to a simmer and whisk in the yoghurt slowly by streaming it into the mixture and mixing it simultaneously with a spoon. Mix well.
  • Cover and cook to boil on a simmer.
  • Add in the potatoes gently and extra water* as it gets dried up as it cools. Cover and cook till soft.
  • Add salt to taste (note that potatoes are already mildly salty so add cautiously), gently add the cream,garam masala powder and mix.
  • Add in the kasoori methi or fresh coriander leaves (recommended). If adding Kasoori Methi, boil for 2 more minutes. If adding coriander leaves, take it off the heat after adding them.
  • Serve hot with rotis or rice.
Note:
*Water - As to any gravy, the consistency here too matters. Things to note while adding water - 
            1)Yoghurt contains water, so take that into note before adding too much
            2)Cashew paste by nature sucks all the water in the gravy and hence rendering it a dry dish once its let to cool for even 5 minutes. So dont add too less water.

I add about 2.5 cups of water and at the end bring it down to the right smooth gravy-like consistency that I require.


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Conclusion: 

This is a rich gravy-dish, so leave your calorie calculators aside and relish it. Although it has a high blend of spices in it, the cashews,yoghurt and cream bring it down to a subtle tingling of your taste-buds and therefore the 2 tbsn of red chilli powder I dared to mention in the ingredients. Don't expect to get up to wash dishes and do any chores after having this because I don't think you will be able to. Enjoy a calm deep snooze fest as the men of the house laze on the sofa watching sports. Have a great time!

11 comments:

  1. Wow...yummy...and the way you share it ...AMAZING...AND SOOOOOOO many calories...who cares

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    1. Aww,thanks Seema..I think it is necessary to enjoy food once in a while without minding the calories.

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  2. sometimes you just have to close your eyes to the excessive fat in some recipes and enjoy

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  3. I absolutely LOVE these!!! Drool ;))

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  4. Yummy! Looks divine ... thank you for the recipe!

    New follower :)

    Greetings from Cape Town, South Africa! xoxo

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    Replies
    1. Hi,Sam..thanks dear. And I am glad you enjoyed the post. Thanks for the follow. Visit back soon for more new fun posts. Love from this side of the planet:)

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  5. looks yummy. .I am sure that my family will love this kind of soap. DROOLING over it :))

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  6. I really love how you presented it. I thought that this food that you prepare is really dirty but it's not. So funny...anyway, I'm hungry now.

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  7. You have a great website that I have been referring to with regards to learning new recipes. Keep it up. Auction house Manchester

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    Replies
    1. Thankyou! I am glad you enjoyed these recipes..there are more recipes coming your way this year. Be on the look out and enjoy them to your fullest!

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