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
2 red chillies
1 onion chopped
1 tomato chopped
1/2 tsp ginger
1/2 tsp garlic
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:
Peel the potatoes and cut into big cubes.
Heat 2 tbsp oil fry onion chopped, ginger, garlic once browned add coriander seeds, black pepper, cuminseeds, cardamom, cinnamon, cloves and saunf.
Add tomatoes abd chilli powder and let it cook down.
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 fry till they are browned
Add the blended sauce, salt, and sugar and put it in a pressure cooker and cook for one whistle. Add cream and cilantro leaves.
Serve with puris.
