Dum Aaloo - Deepa Shenoy
Ingredients
Baby Potaotes - 12-15
Cumin Powder - 2 tsp
Cumin Seeds - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Curd - 1 tbsp
Coconut Milk - 1/2 cup
Dried Fenugreek Leaves / Kasuri Methi - 1 handful
Pepper Powder - a dash
Salt - to taste
Oil - 1tbsp
Method
Boil the baby potatoes, peel off the skin.
Put these peeled potaotes in a large mixing bowl and add cumin powder, chilli powder, trumeric powder, salt, curd and a dash of oil.
Mix well. Using a fork, poke holes in each of the potatoes so as to allow the spices to get inside.
Keep aside the marinated potatoes for a few minutes.
Heat oil in a pan, add cumin seeds.
Once they begin to crackle, add in the marinated potatoes and allow to roast on medium flame for about 10-15 minutes. At frequent intervals turn them over to ensure they are evenly roasted all around
Once the potatoes turn golden brown, switch off the stove.
Add in the coconut milk and dried fenugreek leaves.
Mix well and then switch on the stove and allow to cook for not more than 2 minutes on medium flame. Coconut milk is not to be cooked for too long, as it thickens very quickly.
Sprinkle a bit of pepper powder if you want extra spice, as the coconut milk would have reduced the spice level of the potatoes.
Transfer onto a serving bowl and serve hot with rice or rotis. They may even team up great with Methi Pooris.
Ingredients
Baby Potaotes - 12-15
Cumin Powder - 2 tsp
Cumin Seeds - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Curd - 1 tbsp
Coconut Milk - 1/2 cup
Dried Fenugreek Leaves / Kasuri Methi - 1 handful
Pepper Powder - a dash
Salt - to taste
Oil - 1tbsp
Method
Boil the baby potatoes, peel off the skin.
Put these peeled potaotes in a large mixing bowl and add cumin powder, chilli powder, trumeric powder, salt, curd and a dash of oil.
Mix well. Using a fork, poke holes in each of the potatoes so as to allow the spices to get inside.
Keep aside the marinated potatoes for a few minutes.
Heat oil in a pan, add cumin seeds.
Once they begin to crackle, add in the marinated potatoes and allow to roast on medium flame for about 10-15 minutes. At frequent intervals turn them over to ensure they are evenly roasted all around
Once the potatoes turn golden brown, switch off the stove.
Add in the coconut milk and dried fenugreek leaves.
Mix well and then switch on the stove and allow to cook for not more than 2 minutes on medium flame. Coconut milk is not to be cooked for too long, as it thickens very quickly.
Sprinkle a bit of pepper powder if you want extra spice, as the coconut milk would have reduced the spice level of the potatoes.
Transfer onto a serving bowl and serve hot with rice or rotis. They may even team up great with Methi Pooris.
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