I haven’t been active on the blog circuit recently. Been un-well a bit and traveling around out of Pune. Even heat has started taking a bit of toll on me. It really upsets me so much that I loose interest entering the kitchen and preparing something. It’s a little irritating getting up and facing a question “aaj jhevayala kay banavaycha ahe” (what is to be prepared for lunch or dinner today). A little hectic and running around took me down with cold as well. Even could not keep up replying to various blogs (sorry guys).
Finally, I came out of blues, gave my self a kick and started cooking. Eventually I was back to shape. I had some nice small potatoes in my kitchen and what better dish to prepare than Dum Aloo. This is my take on this wonderful recipe.
Hope you all like it a lot.
Baby Potatoes – 7 – 8
Plain Curd (whisked) – ½ cup
Garam masala – 1 ½ teaspoon
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Oil – 2 teaspoons
Onion (minced) – ½ cup
Ginger garlic paste – 1 teaspoon
Cashew nuts (grounded) – ¼ cup
Tomato (minced)– ½ cup
Salt – to taste
Oil – to deep fry the potatoes
- Boil the baby potatoes for 3 whistles. Once cooled peel and prick the potatoes with a fork or a pin.
- Deep fry the potatoes until golden brown in color. Drain out the excess oil with the help of a tissue paper.
- In a pan heat 2 teaspoons oil and add minced onion and ginger garlic paste. Sauté until the onion becomes pink in color.
- Add the minced tomatoes, garam masala, red chili powder, grounded cashew nuts and turmeric powder and sauté until oil separates.
- Now add the whisked curds, salt and along with it add the fried baby potatoes. Add the cumin powder and coriander powder too.
- Let it cook for 3-4 minutes.
- Serve hot with rotis or parathas.
You may add 1 teaspoon crushed kasuri methi for extra taste.
When you fry the baby potatoes they should become very light in weight. If not then it means the potatoes aren’t pricked enough.