Dum Aloo

Ingredients for dum aloo:

                

900gms Aloo (Potatoes)

33/4th cups water

Salt To Taste

Ghee or oil for deep-frying

1 cup ghee

1 large Onion (finely chopped)

4 tbsp tomato puree

140 ml curd

4 tbsp hot water

1 green pepper (seeds removed and sliced)

1tsp garam masala powder

Spices

4 cloves

4 bay leaves

6 black peppercorns

4 green cardamoms

1 brown cardamom

1piece cinnamon stick

Paste

1 large onion (chopped)

12 flakes garlic

2 tbsp ginger

6black peppercorns

1 tsp poppy seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 dry red chilies

1 tsp turmeric powder

A pinch of ground mace

A pinch of ground nutmeg

How to make kashmiri dum aloo:

Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

Dry the potatoes on a cloth and heat the ghee or oil.

Deep fry the potatoes until golden brown. Drain and set aside.

Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

Grind the paste ingredients to a fairly smooth paste and stir into the onions.

Cook for 10 minutes. Stir in the tomato puree, curd and salt.

Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Recipe Source: Indianfoodforever.com

Image Source: Nandyala.org

Aloo Ki Sabji

Ingredients for potato curry recipe:

     

250gms Aloo (Potatoes)

2 tbsp Oil

1/4 tbsp Turmeric powder

2 nos. Green chillies

4-5 nos. Curry leaves

1/2 tsp Mustard seeds

Salt To Taste

How to make aloo subzi:

Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.

For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

Image Source: shutterstock.com

Aloo Ka Paratha

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Aloo Ki Tikki

INGREDIENTS

Potato, boiled and mashed 6 medium

Salt to taste

Olive oil +deep fry1 tablespoon

Onion , chopped 1 medium

Cottage cheese (paneer), grated 1/4

Fresh coriander leaves, chopped 1/4 cup

Cashewnuts, crushed 6-8

Red chilli powder 1/2 tablespoon

METHOD

Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.

Aloo Dum

Ingredients:

• 4 medium size russet potatoes
• 2 tablespoon oil
• 1 teaspoon cumin seed (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon gram flour (basen)
• 6 whole red chili
• 1/4 cup yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon coconut powder
• 1/4  inch of ginger
• 1 green chili adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon funnel seed powder (saunf)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder adjust to taste
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1 teaspoon salt adjust to taste
• 1/2  garam masala
• about 2 tablespoons of chopped cilantro
• oil to fry

Method:

1. Peeled and cut the potatoes into ½” cubes.
2. Heat the oil in a frying pan over medium high heat.
3. Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
4. Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
5. Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
6. Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
7. In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep aside.
8. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
9. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
10. Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
11. Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
12. Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover. This helps bringing the color on the top of the dish.
13. Serve with any bread.

Recipe Sources: manjulaskitchen