Dum Aloo Banarsi Delicious Potatoes Cooked In A Savoury Indian Food

DUM ALOO (FRIED POTATOES IN SPICY SAUCE )

Steps:

• Peel the potatoes and pierce them all over with a fork.
• Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge.
• In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle).
• Add onions and saute them till they become translucent.
• Add the ginger garlic paste and saute them till they loose the raw smell.
• Add the tomatoes and cook then covered for 5 minutes.
• Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out.
• Add the yogurt and keep stirring the yogurt until it comes to a boil.
• Now add salt and stir.
• Add about 2 cups of water and bring to a rolling boil.
• Add the potatoes and cook for 15 minutes on medium heat, covered.
• Add sugar and cook for 5 more minutes.
• Garnish with chopped cilantro.

ALOO DUM

Steps:

• Peel the small and round potatoes and keep in salty water for 1/2 hour.
• Fry in oil till golden brown and firm.
• Keep aside.
• Take oil in a handi and crackle the cloves, cinnamon and cardamom.
• Add the onion paste.
• Stir for about 5-6 minutes till oil comes to the sides.
• Add the ginger paste and stir for another 2 minutes.
• Add red chilli powder and turmeric powder.
• Bhunno (simmer).
• Broil cummin seeds in a dry pan and grind them to a powder.
• Add sugar and broiled cummin powder and stir for 2 minutes.
• Beat the curd and add to the handi.
• Lower the temperature and immerse the fried potatoes for simmering.
• Cook till potatoes are tender by covering the top of the handi.
• Do not let the steam escape.
• Add garam masala powder and close the lid.
• Take off the fire.
• Serve hot garnished with slit green chillies and chopped coriander leaves.

EASY ALOO DUM

Steps:

• Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
• While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
• Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
• While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
• In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
• Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
• Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
• Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
• Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
• Garnish with cilantro if you like, and serve!

DUM ALOO

Steps:

• Soak Cashew nuts in water for around 15 mins.
• Boil the potatoes and peel them properly.
• Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
• Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
• In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
• Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
• Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
• Add the onion tomato puree to it and bring it to boil.
• Cook this sauce for about 5 mins stirring in between.
• Add the boiled potatoes,salt and mix well, add water as required for the gravy.
• Bring to boil and then simmer for 10 mins.
• Sprinkle with chopped coriander and switch off the flame.
• Serve with rice or roti.

SPICY POTATOES (RASADAR ALOO)

Steps:

• Wash the potatoes and dry them, lightly peel the skins if necessary.
• Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
• Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
• Add the potatoes and fry for 2-3 minutes, again stirring constantly.
• Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
• Remove from heat and serve garnished with the coriander leaves.

INDIAN CUMIN POTATOES ( JEERA ALOO )

Steps:

• Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
• Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
• Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
• Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
• Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
• Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
• NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.

DUM ALOO BANARSI (DELICIOUS POTATOES COOKED IN A SAVOURY INDIAN

Steps:

• Add all the spices to the grated and boiled potatoes in a bowl.
• Mix well and shape into balls.
• Roll into corn flour and deep fry in a pot.
• Drain onto kitchen paper towels and keep aside.
• Next, in another pot, deep fry the sliced onions till golden brown.
• Mix with yoghurt and using a blender, blend to obtain a fine paste.
• Heat a pan and add into it butter, spices, onion, ginger and garlic paste and tomatoes.
• Saute for 15 minutes on low heat.
• Stir in tomato paste and all the remaining masalas.
• Now fold in the onions, salt, pepper and yoghurt paste.
• Cook for 10 minutes.
• Add the fried potato balls to the gravy.
• Garnish with cream, mint leaves and corriander leaves.
• Serve hot with parathas or rotis or rice.
• Enjoy!