Potatoes in Gravy (Alu Dum)
|
Author: Terry Status: published Published: Oct 13,2009 license cc-by-nc-nd tags: recipe, onion, tomato, yogurt, oil, salt, turmeric, coriander, potatoes, water, ginger paste, red chili powder, Nepal, garam masala, fenugreek, garlic paste,
|
Share on TwitterOriginal recipe printed off from food-nepal.com, which doesn't seem to exist anymore.
2 lb small potatoes
1 cup onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1/2 cup tomato, chopped
1 tsp red chili powder
1 tsp ground coriander
1 tsp turmeric powder
1 tsp fenugreek seed
1 tsp garam masala
3 tsp chasewnut oices or paste (optional)
1/2 cup yogurt
oil to deep fry (optional)
salt to taste
Boil the potatoes until half done. If you're not deep frying the potatoes, boil until almost done. Drain and let cool.
Peel the potatoes. If you're going to deep fry them, poke with a fork and fry until golden brown.
Heat 2 tsp oil over medium-high heat. Add the fenugreek seeds add the onions once the seeds turn dark. Cook the onions until they are light brown.
Add the cashewnut (if using) and yogurt. Add ginger paste, garlic paste, red chili powder, garam masala, coriander and turmeric. Stir for a few seconds.
Add the tomato and cook over medium heat for a few minutes. Add salt to taste.
Add 1.5 cups of water and bring to a boil.
Add the potatoes. Cook for 8 to 10 minutes over low heat.
I only made a half recipe and skipped the deep frying as well as the nut paste. The gravy was very good and spicey, but not overly hot. I cut up my potatoes after boiling to be easier to eat.
