Rosun Diye Alur Dom
You must think I am crazy as I have made so many variations of a single recipe. This garlic
flavoured Dum Aloo is full of pungent garlic flavour and the right amount of
spice.
So making the recipe
simpler...I simply threw the onions out of the window and made peace with the
tomatoes. Crushed some garlic in the mortar and pestle and threw them in the
pan with the oil. As the oil heat up...the garlic transformed to a beauty and
then I added the pureed tomatoes.
Heat the oil and fry the parboiled potatoes. Keep aside. |
Slowly saute the garlic paste in the remaining oil. When the garlic turns golden add the tomato puree to them. Cook the tomatoes until oil separates. |
Add the turmeric powder, red chilli powder and half of the bhaja mosla. |
Mix and cook for a minute. |
Add the fried and kept aside potatoes and mix to coat them well with the curry. |
Now...frying the potatoes is a must. I have
seen loads of people scrunching their noses in disgust because they hate the
idea of frying first and adding later. But then you see...if you skip the
frying, the potatoes kind of looses their shape and a hell lot of flavour is
lost in the way. So for one damn day...just ditch the diet and go with
flow...!! Puja is coming, and we all deserve to eat a few good morsels of
potatoes...while we plan ahead what and when about those festive five days!!
Rosun Diye Alur Dom /
Garlicky Dum Aloo
Serves 6
Ingredients:
500gm baby potatoes / 5-6
medium potatoes
4 ripe tomatoes – pureed
6 garlic cloves – minced /
paste
1 tsp turmeric powder
2 tsp red chilli powder
1 heaped tbsp bhaja mosla (to make the bhaja mosla dry roast 1 tsp cumin seeds, 1 tsp coriander seeds, 6-7 black peppercorns and 1 dry red chilli for a minute and then grind to a fine powder. Keep in an airtight container and use accordingly.)
2-3 tsp tamarind water
Salt
A handful of fresh
coriander leaves
4 tbsp oil
Juice of 1 lime
Method:
To make the tamarind water
you need to first soak some raw tamarind in hot water for 15 minutes. After 15
minutes, take the tamarind out of that water and squeeze the tamarind with your
hand and squeeze out as much pulp as you can. Add some water to that pulp to thin
out the consistency. Keep aside.
Parboil the potatoes and
peel off their skin. If you are using baby potatoes then leave them whole and
if you are using medium sized potatoes cut them into halves or quarters.
Heat the oil in a kadai
and shallow fry the potatoes in small batche until they turn out to be golden
and crisp from the outside. Take them out of the kadai and keep aside.
Add the garlic paste into
the remaining oil. Fry them on low flame until golden and then add the tomato
puree.
Sprinkle some salt over
them and cook the tomatoes until oil separates.
Add the turmeric powder,
red chilli powder and half of the bhaja mosla.
Mix them well and cook for
a minute or so.
Now add a little water to
them and add the parboiled fried potatoes.
Give a good but gentle mix
so that the potatoes are all covered with the curry and then cover the cooking
pot.
Do sprinkle some salt if
required and cook until the potatoes are all tender and soft from inside.
Open the lid and simmer
until you have a not too thick and not too thin yet clingy to the potatoes
gravy.
Drizzle the tamarind water
and the rest of the bhaja mosla.
Mix well and out off the
flame.
Sprinkle some chopped
coriander leaves on top of them and drizzle some lime juice. Serve hot with
some hot luchi / paratha.
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