Dum Aloo – Guest edition

I believe in sharing recipes from home cooks whose talent has never been exposed. We kick started this theme last month and I’ve faced a little bit of lull finding home cooks who wanted to get featured on our blog. But then I realized, the sheer number of awesome cooks in my family who make lip smacking food.

I love my Guest contributor for this month. Introducing my sister, Sumedha Kunde Bidkar. A disciplined mother, loving wife, scary(sometimes) and protective sister and daughter, Sumedha is also a great singer and ghazal lover. Basically she is me, only an older version. She is a fabulous cook too.

Shimmya

So let’s look at her recipe of Dum Aloo:

What you need:
12-15 baby potatoes
2 Onions (grind them into a smooth paste)
3 Tomatoes pureed
1 tablespoon Ginger garlic paste
1 Cinnamon stick
2 bay leaves
1 teaspoon Shahjeera (Caraway seeds)
2 tablespoons oil
Salt as needed
1 teaspoon coriander powder
1 teaspoon chilli powder
Handful of Cashewnuts blended into a smooth paste
1 teaspoon turmeric powder
Fresh coriander finely chopped
1 tablespoon Kasuri Methi (dried fenugreek leaves)
Fresh ginger cut into slivers
Couple of green chillies slit lengthwise

Let’s cook:
Step 1: In a pressure cooker, cook the baby potatoes for 4 whistles. Once they cool down, peel the skin off. Using a fork or toothpick poke them to release some steam off.

Step 2: In a teaspoon of oil, fry the potatoes until they turn golden brown. Remove them from the pan and set aside.

Step 3: In a deep pan, heat a tablespoon of oil and add cinnamon stick, bay leaf and shahjeera. Next add ginger garlic paste and onions and saute till browned.

Step 4: Add the spice powders (coriander, chilli and turmeric). Give it a quick stir and add tomato puree. Make sure the tomatoes and spices blend well. They should leave the sides of the pan as shown below.

2017-05-05-PHOTO-00002472

Step 5: At this stage add salt and cashew nut paste and cook till the gravy thickens. Make sure your pan is covered,unless you want your kitchen to look like a crime scene splattered with gravy all over.

Step 6: Once the plot..I meant the gravy thickens, add the potatoes and cook for 5 -7 mins on low flame keeping it covered with a lid tightly(dum style of cooking) till the gravy blends with the potatoes and the gravy is thick.

Step 7: Garnish with chopped coriander, Kasuri Methi, slivers of ginger and slit green chillies. Devour it with hot fluffy rotis or rice.

2017-05-05-PHOTO-00002484

Needless to say this dish looks amazing and I’m sure it tasted even better. I miss my sister’s cooking and her company. I’m sure we will meet soon and then she will hopefully, make this Dum Aloo for me. Until then, happy cooking folks!

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