Tag Archives: potato

Dum Aloo

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.

Ingredients –

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

Procedure –

  • 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.

Tips -

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.

Capsicum Potato Fry

Fried veggies always make my mouth water and this one is not an exception. I am not so friendly with capsicum, but this recipe and its presence in sandwich, pizza makes it a good friend of mine ;).

This is another quickie from me. I add a little chick pea flour because it adds some taste to the veggie (completely personal)!! Hope you enjoy this one.

Ingredients –

Green Capsicum – 4 medium sized
Potatoes – 3 medium sized
Chick pea flour (besan) – 4 tablespoons
Oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Turmeric – ½ teaspoon
Asafoetida – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Sugar – ½ teaspoon
Salt – to taste

Procedure –

  • Wash, deseed and finely chop the capsicum.
  • Peel, wash and thinly slice the potatoes.
  • In a pan heat the oil and add the mustard and cumin seeds. Once they crackle add the turmeric powder and asafoetida.
  • Add the capsicum and potato and sauté well. Cook it for 4-5 minutes on low flame with lid on.
  • Remove the lid and add the salt, sugar and red chili powder and give it nice stir.
  • Sprinkle the chick pea flour and sauté well.
  • Cook again for 3-4 minutes with lid on low flame.
  • Serve hot with rotis.

Tips –

You may exclude the sugar.