Dum Aloo (Spicy baby potato curry)

My friend and my namesake shared her yummy Dum Aloo recipe with me. Generally, yogurt is an important ingredient for Dum Aloo. This recipe is without yogurt and its delicious in its own special way. She cooked it this weekend showing me the method step by step. We had a sumptuous lunch! : ) Dum Aloo is great with rotis/pulkas/chapathis.

 Ingredients:

Medium sized onions             2
Whole cashew nuts               12
Tomato (big)                         1
Red chilli powder                  2 tsp
Ginger garlic paste                 ½ tsp
Cumin powder  (jeera)          1 tsp
Coriander powder (dhaniya)  1 tsp
Cloves                                   2
Oil (any)                                 6 tsp
Baby potatoes                        8
Cumin seeds (jeera)               ½ tsp
Mustard seeds (aavaalu)         ½ tsp
Coriander leaves/cilantro         few   
Salt to taste

Method:

1. Peel and parboil (whole) baby potatoes in microwave. (5 to 8 minutes)
2. Prick tomato and place it in microwave safe bowl. Microwave on high for 2 minutes. Blend it in mixer to make puree.
3. Chop onions into long pieces and fry till golden color in 4 tsp of oil.

4. Remove onions and fry cashew nuts in the same oil till golden color and blend both onion and cashew nuts into paste.

5. Heat oil in a cooking pan and add mustard and cumin seeds. Let mustard seeds splutter. Add cloves and ginger garlic paste.
6. Prick potatoes, add them to pan and fry till golden brown.(add salt too). Add coriander and cumin powder.
(If you don't have cumin and coriander powder, roast cumin and coriander seeds (1 tsp each) and blend them into powder.)
7. Add onion-cashew paste, tomato puree and red chilli powder to the potatoes with 1/2 cup of water and close the lid. Cook until potatoes are completely cooked (Stir ocassionally. It takes about 8-10 minutes).
8. Turn off the flame. Garnish with coriander leaves and serve with roti/pulkas/chapathis or pulao.

*Serves 2 people

             

Carrot-lima beans-coconut curry

I love this curry with rotis/pulkas/chapathis (Indian bread). This also goes well with rice. Carrot and coconut has a naturally sweet taste. They go well with lima beans that have a buttery taste. (they are also called butter beans). I like to add some kind of beans in my diet for they are usually rich in iron. Both fresh and frozen beans are great for this curry. Fresh grated coconut is recommended but if you find grating coconut a tedious job, you can also use frozen grated coconut (can be found in any asian/indian store) which is equally tasty.

Ingredients:

Carrots (grated)                             2

Or

Match stick carrots                       6 oz

I usually use match stick carrots (grated) that are available in stores for they are great for easy cooking.

Lima beans                                    ¾  cup

Grated coconut                              ¼   cup
Thai chillis (cut)                              1-2 (depending on you taste)
Oil (any)                                        1 tsp

Salt to taste

Spices (for seasoning/popu):

Mustard seeds (aavaalu)                                                            ½ tsp
White lentils (look for the name urad dal in asian spice stores)     ½ tsp

Yellow split peas (look for the name channa dal/split gram dal in asian spice stores)   ½ tsp

Curry leaves                                   5-6 leaves
Coriander leaves (cilantro)              few

Dry red chillis                                 2 (tear into 2 pieces)

Pinch of hing/asafetida and turmeric powder

Pinch of turneric

Method:

1.      Boil carrots and lima beans in steamer/pressure cooker.

2.     Cut thai chillis into small, round pieces. Heat oil (In medium-high heat) in a cooking pan and add mustard seeds followed by the white lentils and yellow split peas. Let mustard seeds splutter and lentils and peas change color. Add turmeric, hing, curry leaves, thai chillis and dry red chillis and stir fry for a few seconds.

3. Immediately add lima beans and grated carrot. (seasoning/popu should not change color to darkbrown/black- it gives burnt flavor). Add salt, grated coconut and mix well. Stir for 4-5 minutes and switch off flame.

4. Garnish with coriander leaves and serve with roti. It also goes well with rice.

*Serves 2 people