This is a continuation of the saga of the Aloo Vadas/Fried Potato Dumplings. I will not write much today except for a little note on the evolution of this dish.
Susan of The Well Seasoned Cook is hosting the DMBLGIT this month. Susan has graciously asked me to be on the judging panel. Thank you! I am very very honored. Do take a look at the beautiful gallery.Go ahead and submit your best picture from the month of February to be a part of this event. The last day to submit is March 20.
Now back to the recipe. Ever since I met A, I have been hearing of this dish; obviously his favorite. I also had this the first time I went to his home as a “friend” with no apparent long life “plans”. So this had to be one of the first dishes I had to learn of make among a few from his mom. The Aloo Kofta and the Layered Pineapple Cake made the special appearances on the table for all of his special occasions and special requests. That was before we had kids and then the frequency reduced due to the obvious lack of time and patience, for this does take a long time to make. This time my MIL cooked while I did the rest (photographs and post preparation).
The recipe originally hails from the state of Gujarat; tiny tiny balls of potatoes (about the size of chickpeas) are fried in the same way as the Aloo Vadas and they are simmered in a similar sauce. It is known as the Gori nu Shak (gori= tiny morsels/ball shak: curry). The tedious process of rolling the minuscule vadas gradually gave way to the regular sized vadas which are cooked in the similar way. The change has been made by my MIL.
Do keep in mind that this is a very rich dish. Do not compromise on the oil. If less oil is used, the spice mix will be left uncooked and will get bitter. Not cooked on a daily basis, this is something to indulge and savor; so do it completely when you take so much effort and time to cook.
Aloo Kofta/Potato Dumplings in Yogurt Sauce
Ingredients: ( serves about 8 -10)
- Aloo Vadas (about 35-40)
- 3 medium onions, ground into a paste
- 3/4 cup oil
- 6-7 green cardamom
- 1 teaspoon black peppercorn
- 8-10 cloves
- 2 inch stick of cinnamon
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- red chili powder (try to get hold of Kashmiri Chili Powder for more color and less heat) -as per your taste
- 3 tablespoons garlic paste
- 3 full cups thick yogurt/about 700gm (if the yogurt you are using is runny, strain it to drain the water)
- fresh cilantro/coriander leaves, chopped – for garnish
Heat oil in a pan. Add the cinnamon, clove and cardamom; when they sizzle add the ground onion and fry it at medium heat for about 1/2 hour or till light yellowish brown, while constantly stirring so the paste does not stick to the bottom of the pan.
Combine the garlic paste, coriander powder, turmeric, salt and red chili powder in 1 cup water.
Add the above spice mix to the onion paste in the pan.
Fry till till dry and the oil separates, for about 12-15 minutes.
Blend the yogurt smooth in a blender. Switch of the heat of the pan, and add the blended yogurt to pan.
Add about 3 cups of water and switch on the heat and simmer for about 5 minutes switching between low and medium heat. Do not stir; if you do need to stir do it minimally and in a single direction. Yogurt tends to “break” or “split” when cooked over heat.
Switch off the heat.
Just before you would want to serve, add the Aloo Vadas to the pan. Switch on the heat; simmer with the Aloo pakoras for about 5-8 minutes at medium heat. Garnish with fresh cilantro if you want and serve immediately.
Serve with rice/pulav or flatbreads. We had ours with pulav with caramelized onions and rotis slathered with ghee. Let me tell you, it is sheer bliss!
If you have left overs, gently save them in the refrigerator. Reheat in the microwave; if you are re heating on the stove top, do not move it around too much.