I have been craving some good restaurant food, and there is not a lot of choice or variety in Denver compared to the California or Dallas. We don't eat out a lot, so it had to be something that I could cook, and wanted something spicy and comforting. Here I was surfing the blogworld to see if there was anything exciting that I could cook, and chanced upon Bong Mom's Cookbook and the aloo dum recipe.That was it, I was going to have Aloo Dum for dinner, so here is my recipe hot with puris.
10 round baby potatoes
1 tbsp coriander seeds
1 tsp black peppercorns
1 tsp cumin seeds
2 green cardamom
1 inch cinnamon
2 cloves
1/4 tsp saunf
1 onion chopped
1 tomato chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp red chilli powder
2 tbsp plain yogurt
1/4 tsp hing
1/2 tsp turmeric
1/2 tsp sugar
salt to taste
1 tbsp cream
1 tbsp cilantro leaves chpped
4 tbsp oil
Method:
Cook the potatoes in water till tender, peel and keep aside.
Heat 2 tbsp oil add coriander seeds, black pepper, cuminseeds, cardamom, cinnamon, cloves and saunf.
Add onions and saute till golden.
Add the tomato, ginger, garlic and chilli powder.
Add yogurt cook till well combined.
Remove from heat.
Blend in a blender, till smooth.
Heat the remaining oil add hing and turmeic add the potatoes and cook till they have crisp exterior.
Add the blended sauce, salt, and sugar and let the potatoes simmer till a thick gravy remains.
Add cream and cilantro leaves.
Serve with puris.
