Cooking web notes

      I wanted to try Dum Aloo recipe for so long,but never happened. Each time when I buy small potato,I end up in making other small potato recipes like small potato curry or small potato biryani. Even Priti always complains I never try any recipes from her blog,though she recommended to try this recipe of hers,when I asked for. So,yesterday I tried her recipe for dinner as side dish for roti. My hubby just loved it a lot,he is not a big fan of paneer,so it was quite a welcome change for him from the usual paneer side dishes I make.

Ingredients

To roast & grind

To temper

Method:

1. Pressure cook potatoes for 2 whistles and peel the skin,prick it here and there with fork.Heat a pan with oil and roast the potatoes until golden.Make sure you keep it turning in between to ensure even browning.
2. In the same pan,fry cardamom,cloves,fennel,jeera,cashews and onion. Grind it with little water to smooth paste.
3. Heat oil and temper with the items under ‘To temper’ table. Add finely chopped onion and fry till transparent.Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
4. Add chopped tomatoes,salt and fry till mushy. Add chilli powder,turmeric,coriander and garam masala powders.
5. Fry  in medium flame,till the oil separates from masala . Add curd little by little, frying for each time for 1/2 minute.
6. Add the roasted potatoes and add water(1 & 3/4 cups),bring to boil.
7. Simmer for 5 minutes and garnish with lemon juice and coriander leaves,after switching off the flame.

We had it with roti,but this goes well with any mild pulao.

Notes: