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

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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.

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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.

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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.

Homemade Hash Browns – Flavourful and crusty potato patties

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

Serve them on a heap of a green salad, plain couscous  or noodles as a side dish to make it a perfectly healthy and satisfying meal.

Bon appetit !!

What you need: 

Potatoes (preferably waxy) 3
Onion and a large green chili chopped
Salt, chili or paprika powder to taste
Pepper powder 1 tsp
Plain flour 4 tbsp
egg 1
Olive oil or any other oil to shallow fry

Let’s make it:

Grate it

  • Peel and coarsely grate the potatoes and chop the onion very thinly.

hash brown

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 to drain out.

Mix it

  • Place the potatoes, egg, salt, pepper and plain flour in a bowl and mix thoroughly using your hands.
  • Add green chili, chili powder and  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.
  • Make a few more

Fry it

  • Heat 2 tbsp of olive oil on a non-stick pan and gently place them on it.

  • 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 sweet chili  sauce.

Tip:  Avoid eggs and add an extra tbsp of flour to make it a vegetarian version