Aloo Dum (Potato Curry)

This is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

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:

• Peeled and cut the potatoes into ½” cubes.
• Heat the oil in a frying pan over medium high heat.
• 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.
• Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes nonea slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
• 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.
• Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
• 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.
• 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.
• 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.
• Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
• 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.
• 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.
• Serve with any bread.

Spicy gravy based curry Alu Potala Rasa

Alu Potal Rasa

Alu Potala Rasa is the spicy gravy based curry of Odisha, made with potala  and alu.

Preparation Time : 0-5 minutes

Cooking time : 25-30 minutes

Servings : 3

Alu Potal rasa  is prepared in the northeast part of India. It is cooked with oil, Potatoes,parwal, ginger, garlic, onions, coconut milk,and some spices. This is a  oriya style recipe that will make your family and guests asking for more.You can serve it hot with plane rice , Roti, Paratha as a side dish.

Ingredients :

• Parwal – (Potala ) – 150 gm
• Potatoes – (Aloo ) -  2 no
• Onion – (Piaja ) – 1 no
• Ginger ( Ada )  - 1 inch
• Garlic – ( Rasuna ) -  3,4 cloves
• Tomato - ( Bilati ) - 1 big size
• Coconut milk  - 1 Cup
• Coriander powder – ( Dhaniya Patra ) – 1 tsp
• Cumin powder  - ( Jeera Gunda ) – 1 tsp
• Garam masala  - 1 tsp
• Cardamom – ( illaichi ) – 1 no
• Bay leaves – ( Teja Patra ) – 2 no
• Dhaniya Patra – Coriander leaves
• Cocking Oil – 4 tsp
• Salt - as per test
• Cashew Nuts - ( Kaju ) - 1/2  cup

Preparation: 

• Peel and cut the potato into small paces.
• Heat oil in pan and fry the parwal and potato with  till it becomes golden brown.
• Take the ginger and garlic and make a pest.
• Peel the skin of parwal & into the circular pieces.
• Heat 2 tsp of oil in a pan adds sugar, when it turns to brown color, add bay leaves.
• Crush the cardamom and make a powder and add with it.
• Peel and cut the onion into small paces.
• Then add with the oil and fry it.
• When it changes into brown color add add ginger garlic paste, turmeric powder, cumin, coriander powder, and salt as per test.
• Fry it well then add fried parwal and potato and fry it 3,5 minutes.
• Add coconut milk to it and boil the curry.
• After boiling, add garam masala and mix it well
• Garnishing with coriander leaves and cashew nuts.
• Remove it and serve hot with serve hot with rice, roti or paratha.