Saturday, April 2, 2011

Dum Aloo

Was watching the world cup final tonight, but had to cook something quick for dinner too. Kitchen hardly had any stuff that I could work with.. found 3 potatoes and tried to look for some curry that can go with rice, as I dont think I can make chappathis with all this excitement.
Decided to make Dum aloo with Tomato sambar.

Credit: http://www.indianvegetariankitchen.com/2009/01/dum-aloo.html

Ingredients:

Potatoes-3 small(pressure cooked, peeled and cut into big pieces)
Salt
Oil-2 tbsp
Curd/Yogurt-2 tbsp
coriander leaves- to garnish
Kasuri methi(optional)-a pinch(crushed)
Lime juice-from 1/2 lime(optional)

Spice powders(adjust the quantities according to your taste)
Turmeric powder- 1/4 tsp
Kitchen king masala-1 and a half tsp (I used 1/2 tsp cumin powder and 1/2 tsp pepper powder instead)
Garam masala powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder

To grind(without adding water) into a paste:
Onion-1/2 cup
Ginger-1 inch piece
Garlic-2 pods
Green chilli-1

To grind separately into a paste:
Tomatoes-2 medium sized or 3 small

Method:


Heat oil in a pan. Add onion-ginger-garlic paste. Fry for 5 minutes.
Then add tomato paste and spice powders and salt. Bring the mixture to a boil. If the mixture is too thick, add water and bring it to a desired consistency. Simmer and cook until the raw smell is gone. It will take at least 30 minutes approximately.
Add yogurt, potatoes and cook for 5 more minutes. Garnish with coriander leaves, kasuri methi and squeeze lime juice. Serve with rotis.

Note: Add curd in the end and cook no longer than 5 minutes on very low flame to prevent the gravy from curdling.
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