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Dum Aloo: Potatoes Simmered in Spices & Coconut Milk


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Talking of  Dum Aloo…There are some hundreds of ways to make Dum Aloo. In West Bengal it used to be a must dish served for weddings with “Radhaballavi” (lentil stuffed puri), and I loved the slight & subtle sweet taste of that kind of dum aloo.

Also during fall/winter time, when there would be small new baby potatoes, & the peas in the shell, my mom would make peas kachori and dum aloo with the bite size potatoes. It used to be an all evening activity when we would all sit and shell the peas and rub the potatoes to skin the already peeling skins.


These are all memories for me now, since my mom is no more… and it hurts and at the same feels good to think about those days now. I try to do the same thing for my kids, but often times it is more painful for me than fun.  One would think the pain would fade with time, but it does not, esp. when its your mom & she had to take leave very young…

This is a combination of what my mom would make & what I do now. I follow her her recipe except I use the coconut milk. It gives a different flavor & makes it subtly sweet which I love.

Sending this for Eating with the Seasons: November hosted by Maninas. & Vegan Ventures – Round 2 hosted by Suganya of Tasty Palettes.




Ingredients:

  1. 10 Small Round White Potatoes or Idaho potatoes cut into 4 pieces if they are big
  2. 2 Medium Size Red or Yellow Onions
  3. 3″ Piece of Ginger Peeled
  4. 4 Cloves of Garlic
  5. 5 Dry Red Chillies (Optional)
  6. 4 Tablespoons chopped Almonds
  7. 3 Cloves
  8. 4 Green Cardamoms
  9. 1″ Stick of Cinnamon
  10. 1 Teaspoon Cumin Seeds
  11. 1 Teaspoon of Turmeric
  12. 1.5 Teaspoon of Turmeric
  13. 3/4 Cup of Tomato Puree
  14. 1/2-3/4  Cup Light Coconut Milk
  15. 1 Tablespoon Garam Masala (Also available in Indian Groceries)
  16. 1 Tablespoons of Oil
  17. 7-8 Tablespoons Oil
  18. 2 Tablespoons of Raisins (Optional)
  19. Chopped Cilantro/Coriander leaves for Garnish
  20. Salt





Preparation:

Peel the potatoes and pierce them with a fork in multiple places and soak them in salt water ( they should be all covered with water) for about 1/2 hour. If the potatoes are big, cut them in halves or quarters.

Grind Ginger, Garlic & Dry Red Peppers to a paste.  Cut the Onions in half and slice thinly in half moons. Drain the potatoes, & sprinkle them with 1 teaspoon of turmeric.

Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides. (Actually it is best if the potatoes are deep fried – but i skip that part for obvious health reasons). Set aside.

Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.

Add the ginger garlic chilli paste to it. Stir it for about 2 minutes and add the potatoes, Turmeric and salt. Fry at medium heat till the oil separates on the sides. Add the Almonds and Tomato Puree and cook for some more time, till all the puree coats the potatoes and the oil separates.

Add the Coconut Milk, Raisins (if u are using them) & Garam Masala & 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.

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Garnish with fresh chopped cilantro/coriander. Serve with Parathas, Kulchas, or Any Flat Bread.

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Note: Can use any kind of potato if u do not get the above.




Related Posts:

Glazed Rosemary & Garlic Potatoes
Bharwan Alu (Stuffed Potato)
Fenugreek Seeds with Potatoes
Cauliflower and Potato in Creme Sauce
White Potatoes with Nigella




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