Wednesday, 31 August 2011

Dum Aloo

Baby potatoes simmered in spicy yogurt gravy

Ingredients - serves 4
  • Baby potatoes - 8 to 10 nos
  • Chopped onion - 1 cup
  • Grated ginger - 1 tbsp
  • Green chillies - 2 nos
  • Red chilli powder - 1 tsp
  • Cinnamon - 1 stick
  • Cardamom - 2 nos
  • Clove - 2 nos
  • Almonds - 10 nos
  • Turmeric powder - 1/4 tsp
  • Garam masala - 1/2 tsp
  • Tomato paste - 1 tblsp
  • Yogurt - 1/2 cup
  • Oil - 2 tbsp
  • Coriander leaves few
  • Salt to taste

    • Boil the potatoes in a pressure cooker for 1 whistle (potatoes should be half cooked)
    • Cool the potatoes (using fork or tooth pick make some holes over the potato to allow the gravy to be absorbed)
    • Spread the half cooked potatoes in the baking tray and coat it with cooking oil
    • Sprinkle required salt and chilli powder
    • Put under the broiler in the oven for 15 minutes or until potatoes are cooked (you can also do this in the pan)
    • Heat 1 table spoon of oil in the pan and saute onion, green chillies, ginger, cardamom, cinnamon and cloves - cook well
    • Cool it and grind into a smooth paste along with almonds
    • Heat the pan with oil and add the grounded paste and tomato paste 
    • In a small bowl mix garam masala and turmeric powder with yogurt
    • Add this yogurt mixture to the grounded paste and mix well
    • Bring it to boil and now add the potato to the gravy and cook until the gravy thickens up
    • Garnish with coriander leaves
    • Serve hot with chapatis and rice

    Nutritional Information
    • Potatoes are a good source of vitamin C, B6, copper, potassium, dietary fiber and also contain a variety of phytonutrients that have antioxidants
    • Per serving = 120 calories approximately

    1 comment:

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