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Indian Recipes - Spiced
Potatoes in Yogurt (Dum Aloo) Indian Vegetables Recipe
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Indian Vegetables Recipes -
Spiced Potatoes in Yogurt (Dum Aloo) Recipe
Ingredients
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1 1/2 lbs (700 g) baby new
potatoes, halved
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3 tablespoons oil
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2 onions, diced
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3/4 cup (190 g) yogurt
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4 black cardamom pods
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1 teaspoon fennel seeds
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1 cinnamon stick (2 in/5 cm)
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2 tablespoons unsalted, roasted cashew nuts or shelled melon
seeds, soaked in water
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1 1/2 tablespoons minced ginger
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4 cloves garlic, minced
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1 1/2 teaspoons ground
coriander
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1/2 teaspoon ground red pepper
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1/2 cup (125 ml) water
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1 teaspoon salt
Method:
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Parboil the
potatoes for 7 to 10 minutes. Heat the oil in a wok
and stir-fry the potatoes for about 5 minutes or
until golden. Drain and set aside, leaving the oil
in the wok. Stir-fry the onion in the reserved oil
until browned, then remove with a slotted spoon and
set aside.
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Dry-roast the
cardamom, fennel and cinnamon in a nonstick wok,
stirring continuously for 1 to 2 minutes until the
spices are fragrant. Drain the soaking cashews or
melon seeds, then place in a blender with the
dry roasted spices and grind to a paste, adding 1
teaspoon of water if necessary. Set aside.
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Stir-fry the
ginger and garlic for 2 minutes in the wok used for
frying the potatoes and onion, adding more oil if
necessary. Add the coriander, cumin, turmeric and
red pepper and stir for 1 minute. Leave on low heat
while you whisk the yogurt.
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Add the whisked yogurt,
cardamom-nut paste, potatoes, water and salt. Simmer
uncovered for about 10 minutes until the potatoes
are tender. Stir in the browned onions and serve.
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