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.

Puri Masala / Indian Puffed Flat Bread with Potato Curry

Preparation time: 45minutes
Ingredients: Puri

• Wheat flours-2 cups
• Rava- 1tbsp
• Salt- 1/2tsb
• Water -1/2cup
• Oil- for frying

For Masala:

• Potatoes (boiled) – 3
• Onion (thinly sliced lengthwise) – 1
• Tomato (small roma tomato) – 1 (finely chopped)
• Green chillies (slitted lengthwise) – 3 (according to spice level)
• Ginger – 1 tbsp (grated)
• Garlic – 2 cloves (pressed)
• Mustard seeds – 1/2 tsp
• Channa dal – 2 tbsp
• Split urad dal – 1 tbsp
• Curry leaves – a few
• Asafoetida – a pinch
• Coriander leaves – for garnishing
• Turmeric powder – 1/2 tsp
• Sambar powder – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp

Method of Preparation:
For Puri:

• Mix wheat flour, rava, salt and water to get a smooth dough. The should be slightly stiff.
• Cover and set aside for half an hour. Divide the dough into small balls.
• Roll the ball into thin circular shapes (palm size).
• Heat oil in a pan and and deep fry the puris, slightly press them inside the oil and turn them once until golden brown.
• Drain them on a paper towel.
• Serve hot with masala.

For Masala:

• Heat oil in a pan and add the mustard seeds.
• After they splutter add asafoetida, curry leaves, channa dal, and urad dal.
• Fry them till they become gloden yellow and add the green chillies followed by ginger, garlic and onions.
• Fry till they become translucent and add the tomatoes followed by salt.
• When the tomatoes become soft, add the turmeric powder and sambar powder.
• Fry for 2 minutes and add some water.
• When the water starts to boil and the potatoes by mashing them.
• Simmer it for 5 minutes and garnish with coriander leaves.