Dum Aloo in coconut gravy – Whole potato curry in coconut cream

nfd

nfd

You will love this potato dish, which comes with its unique subtle taste of spices and the creaminess of coconut gravy.  This is traditionally an Indian dish, which is made with tomato gravy and fresh cream something that I modified by adding a  little bit of coconut milk to it to give it more flavour and taste.  It looks very tempting as well as ideal with rice or just rotis.

What you need to make this dish:

 Small whole potatoes (Charlotte potatoes are perfect) 10
Onion ( chopped) 1
Maggie Coconut milk powder or fresh coconut milk 1/4 cup
Plain yoghurt (Optional) 3 tbsp
Red chili powder 1/2 tsp
Turmeric powder, coriander powder, garam masala powder 1/2 tsp each
Tomato puree 1/4 cup
Kasthuri methi 1 tsp
Plain flour and corn flour 3 tbsp each
Ginger garlic paste or grated

Let’s make :

Boil it & Fry it

  • First boil potatoes almost done.  Peel and let cool.
  • Mix plain flour and corn flour together and season with little salt and pepper.
  • Roll the whole potatoes in flour mixture.
  • Pan fry with little oil until golden.  Keep aside.

nfd

nfd

Gravy it

  • Fry onion in little oil until golden.
  • Add ginger garlic paste.  fry.
  • Add chili powder, turmeric , salt and masala. fry a little while.
  • Add tomato puree and fry continuously string.
  • Now its time to add yoghurt .  Stir until bubbly.
  • Add potatoes and mix well with the gravy.
  • Add 1/2 cup warm water, cover  and let it boil.
  • Add coconut milk powder or coconut milk and cook until the gravy turns thick.

nfd

Garnish it

  • Open the lid and crush Kasthuri methi with your palms and drop into the pot.
  • Sprinkle garam masala.
  • Cook for 5 mins on slow flame.
  • Garnish with fresh coriander leaves and  sliced red onions on top.
  • Serve with hot rice or rotis.

Tips :

  • For a riot of flavours, you can sprinkle a little brown sugar after adding coconut milk.
  • Potatoes should be firm, not breaking while cooking ; so add a little salt into the pot while boiling.
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Perfect Hash Browns – Flavourful and crusty potato patties

mde

Make these crisp, golden-brown hash browns for your supper tonight !!

Serve them on a heap of  green salad and plain couscous  or noodles as a side dish to make it a perfectly healthy and satisfying meal.  You can add a sausage or two into the platter, which goes well with the flavours of hash browns.

Bon appetit !!

What you need: 

Potatoes (preferably waxy) 3
Onion 1 medium
Salt to taste
Pepper powder 1 tsp
Plain flour 4 tbsp
egg 1
Olive oil

Let’s make it:

Grate it

  • Peel and coarsely grate the potatoes and the onion.

Squeeze it

  • Place the grated potatoes and onion in the middle of a tea towel and squeeze dry.  This will let all the excess liquids drain out.
  • Place the dry potatoes and onion in a bowl.

Mix it

  • Now mix the egg, salt, pepper and plain flour thoroughly with the potatoes and onions.
  • Adjust the taste at this point.

Shape it

  • Place a boll of the mixture on your palm and make a thick, round pattie.
  • Dust both sides with plain flour.

Fry it

  • Heat olive oil on a non-stick pan and gently place the pattie on it.
  • Continue making a few more patties and place them on the pan.  Add more oil if necessary.
  • Shallow fry on medium – high flame  both sides until golden.

Serve it

  • Place on a wire rack to cool off slightly.
  • Serve immediately with ketchup or hot garlic sauce.

Tip : To further enhance the taste you can add some onion granulates / onion powder into the mixture.

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