One Saturday D decided to give me and M a surprise and cooked us a delicious lunch… yumm it was..and it was potato – lecious
This is my entry to Sia’s “Ode to Potatoes”
and DK’s ” Potatoes Feast”
Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
Puree the tomatoes and add them with the onion paste.
Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
Add the masala powders, salt and saute.
Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
Add the 1 cup water and get it to a gravy consistency.
Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
Make dough with wheat flour ( enough to make 2-3 balls)
Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
Open the lid and add the cream and mix well.
Garnish with chopped coriander and serve hot with hot rotis / chappatis
Another of D’s speciality…round and nicely made aloo paratha..eaten with some dahi (curd) and pickle..ahh what a combination
For the aloo balls, mash the boiled potatoes (aloo) with salt and turmeric.
Heat oil in a kadai, add jeera to it and let it crackele.
To this add finely chopped onion and saute till the onions are pink in colour
Add the ginger and garlic paste, also add all the masala powders and saute for a couple of seconds.
Add the mashed potatoes to the kadai and mix well.
Add jaggery according to taste. Also add the corriander leaves and mix well.
Cook for 2 minutes and then set aside and let it cool
Make aloo balls out of this mixture
Make chappatis with the dough, keep the aloo balls in the middle, fold and make parathas ....
Take a flat pan, heat it and cook the paratha on one side till it turns brown. Turn on the other side and cook it is also brown...add ghee on both sides and flip till the parathas gets nicely cooked and brown in colour...
Serve hot with curd and lemon/mango pickle...