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Dum aloo ( spicy potato curry)

Dum aloo is a thick gravy spicy potato curry which can be cooked in a various way using various spice mixture. I myself cook this dish in a number to ways using different spice mixture, depending upon the dish I plan to pair it with. When I plan to pair dum aloo with Bengali style plain steamed rice, I keep the gravy thin and most of the time don’t even use onion and garlic. When pair it with bengali style khichdi, I make it a thick gravy one without using onion and garlic. I pair dum aloo with pulao or veg biryani or bhuni khichdi, making it a thick gravy one, and do use onion and garlic along with other ingredients. Baby potato dum aloo have some other recipe.

Today I have shared the recipe of dum aloo, which I generally pair with roti and it is the easiest one yet yummy to taste. 

Ingredients 

Potatoes 5 medium

Onion 1 large chopped

Tomato 1 medium chopped

Green chilli 4 or 5 slit

Ginger paste 1 tsp

Garlic 3 or 4 cloves crushed

Whole cumin 1/2 tsp

Black cumin 1/2 tsp

Asafoetida 1/8th tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Chat masala powder 1/2 tsp

Salt as per taste

Sugar a little, as per taste

Oil 2 + 1 tbsp

Procedure 

  • Pressure cook the potatoes to 2 whistle at high flames and release the pressure. now peel off the potatoes and cut into halves.
  • Heat 2 tbsp oil in a kadhai at medium high flames, once hot, add 1/2 tsp turmeric powder in oil, mix and then add the potatoe pieces and fry them untill they turns golden colour. Once fried, remove the potatoes from the kadhai and keep aside 
  • Add the remaining oil in the same kadhai and wait for few seconds untill it gets heated. Once hot, add the cumin seeds, black cumin and sauté for few seconds. Then add the asafoetida and after stirring for few seconds, add in the chopped onion. Fry the onions untill it turns golden brown in colour
  • then add the chopped tomatoes and stir and cook untill the tomatoes become mushy. 
  • Add the ginger and garlic and sauté untill it’s raw smell disappears 
  • then add the powder spices except garam masala and chat masala, along with a tbsp of water and sauté the mixture for about a minute or untill oil starts separating from the spices
  • add salt, slit green chillies and the fried potato pieces and mix and roast the potatoes along with the spices for 2 to 3 minutes, add a tbsp or 2 or water in between the roasting process or when the spice gets too dry
  • after 2 or 3 minutes add about 1/2 a cup of water, mix well and bring to a boil. Reduce the flames to minimum and cover and cook untill the potatoes gets well cooked
  • once the potatoes are cooked well, check the salt and adjust it, add the sugar, garam masala powder, chat masala powder and mix well. Switch off the flames and allow the curry to rest for some time.
  • dum aloo is ready to get served. Pair it with roti or puri or anything of your choice and enjoy.

Chhena (curd cheese) stuffed paranthas

Ingredients

For the dough:

Wheat flour or atta 5 tbsp heaped

Salt 1/2 tsp

Oil 1 tbsp

Water to knead the dough

For the filling:

Chhena 3/4th of a cup

Onion 1 small finely chopped

Green chillies 2 finely chopped

Ginger 1/2″ piece finely chopped

Fresh coriander leaves 2 tbsp finely chopped

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/4th tsp

Garam masala powder 1/4th tsp

Dry mango powder 1/4th tsp

Salt 1/2 tsp

Oil for frying the paranthas

Procedure

Making the parantha dough

  • In a mixing bowl, take the dry ingredients for dough and oil and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chhena filling

  • Take the crumbled chhena in another mixing bowl and add chopped onion, green chillies, ginger, coriander leaves and mix well
  • Then add the powdered spices, salt and again mix well

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 2 or 3 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • This way fry all the paranthas and serve hot with some curd and ketchup or some pickles.

Jeera rice

Ingredients

Basmati rice 2 cups washed and soaked for about an hour

Cashew 1/4th of a cup

Raisins 1/4th of a cup

Bay leaf 1 or 2

Cinnamon 1″ stick

Cardamom 4 or 5

Cloves 4 or 5

Black cardamom 1

Cumin seeds 1 tbsp

Salt as per taste

Sugar as per taste

Oil 1 tbsp

Ghee 1/2 tbsp

Procedure

  • Drain the water from the soaked rice and let the rice dry a little
  • Heat oil in a heavy bottomed saucepan at medium flames and temper it with the whole spices
  • Then add the cashew nuts and saute for few seconds. Do not let the nut turn brown
  • To this, add the rice and mix well. Keep on stirring till the rice turns glazy
  • Then add the raisins, mix well and add 4 cups of water. Give a good mix and increase the flames to maximum. Do not stir
  • Once the water starts boiling, reduce the flames to minimum, add salt and sugar, stir a little and cover and cook for about 8 to 10 minutes or until  no water is visible but rice is little wet.
  • open cover add the ghee and gently stir a little. Again cover and cook at minimum flames for another 3 to 5 minutes
  • Then open the cover and check the rice. By this time water will completely dry up and the rice will get perfectly cooked
  • Your Jeera rice is ready to be served. Pair it with a side dish of your choice and enjoy.

Cauliflower rezala

Ingredients

 

Cauliflower 1 medium sized cut into medium sized florets

Onion 2 medium sized

Ginger 1” piece

Garlic 4 to 5 cloves

Green chillies 4 to 6 chopped

Poppy seeds 2 tbsp soaked in 1 tbsp of lukewarm water for about 15 minutes

Curd 1/4 th of a cup

Dry red chilli 1

Cinnamon 1″ stick

Cardamom 4

Cloves 4 to 6

Black peppercorns 10 to 12

Garam masala powder 1/2 tsp

Salt 1/2 + 1/2 tsp or as per your taste

Sugar 1 tsp

Ghee 2 + 2 tbsp

 

Procedure

 

  • Pressure cook the florets to 1 whistle at high flames and let the pressure release by itself. Remove the florets from the cooker and set aside
  • Heat 2 tbsp ghee in a kadhai at medium high flames, and then fry the florets till light brown spots appears on them. Do not over fry the florets
  • While the florets are being fried, roughly chop an onion and grind it to a paste along with the ginger, garlic and 2 green chillies
  • Now once the florets are fried, remove it from the kadhai and set aside. In the same kadhai add the remaining ghee and temper it with the whole spices.
  • To this, add the prepared onion ginger garlic paste, remaining chopped green chillies and stir and cook the masala till its raw smell dissapears. It will take around 2 to 3 minutes. Then add the cauliflower florets, 1/2 tsp salt, mix well and cover and cook for about 5 minutes or so with occasional stirring.
  • while the cauliflower is getting cooked, in a small bowl, take the curd, 1/2 tsp salt and the sugar and mix well. To this add about a tbsp of water and again mix well to bring to a smooth texture and keep aside. Grind the poppyseed along with the water in which it was soaked, to a fine paste and keep aside. Cut the other onion in thick circular slices and separate the leaf rings and keep aside
  • once the cauliflower has cooked for about 5 minutes, remove the cover and stir well. In this add the curd mixture, the poppy seeds paste and the onion rings and give a good mix and then cover and cook for another 3 to 4 minutes or till the cauliflower florets gets well cooked
  • finally add the garam masala powder, give a good mix and switch off the flames. Cover and let the curry rest for about a minute and then serve hot.

 

Cabbage curry

Ingredients

 

Cabbage 1 small shredded

Potatoes 2 or 3 medium sized cut into cubes

Green peas 3/4 th of a cup

Tomato 1 medium chopped

Green chilli 4 or 6 slit

Bay leaf 1

Whole cumin seeds 1 tsp

Cinnamon 1” piece

Cardamom 4

Cloves 4 or 5

Ginger paste 1 tbsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Garam masala powder 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Ghee 1 tsp

oil 4 tbsp

 

Procedure 

 

  • Take the shredded cabbage in a pressure cooker, add about 2 tbsp of water and 1/2 tsp of salt, put it on high flames and cook it to 1 whistle
  • In a small bowl, take the ginger paste, cumin coriander, turmeric, red chilli powder and 1/2 tsp of salt and mix well along with a tbsp or so of water to make a spice mixture paste
  • heat oil in a kadhai at medium flames. Once hot, temper the oil with the whole spices and add the potato cubes. Fry the potatoes till they turn golden brown
  • Now add the prepared spice mixture and sauté for about 1/2 a minute or tlii the raw smell disappears.
  • then add the chopped tomatoes, green chillies, green peas and stir and cook till the tomatoes soften.
  • now add the half cooked cabbage and mix well with the other ingredients. Cover and cook for about 2 to 3 minutes. Remove the cover, give a good stir and again cover and cook. Repeat the process till the gabbage and the potatoes get well cooked.
  • finally add the sugar, ghee and garam masala powder , mix well and switch off the flames. Cover and let the curry rest for about a minute.
  • Cabbage curry is ready. Serve it hot with plain rice, vegetable khichdi, roti, luchi, puri or parantha.

Mixed dal vegetable khichdi

Ingredients 

 

Gobindo bhog or Kali jeera or Basmati rice 2 cups washed clean

Lentils

Split moong dal 1/2 cup

Toor dal 1/2 cup

Chana dal 1/2 cup washed and soaked for minimum 2 hrs

Split yellow peas or matar dal 1/2 cup

Vegetables (use all or skip the ones you dislike)

Cauliflower 6 or 8 medium sized florets

Carrot 1 medium sized cut into cubes

French beans 8 to 10 cut into pieces

Flat beans 8 or 10 cut into pieces

Potato 2 medium sized cut into cubes

Green peas 1/2 cup

 

Green chilli 5 or 6 slit

Tomato 1 large chopped

Bay leaf 1 or 2

Whole red chilli 1 or 2

Cinnamon 1” piece

Cardamom 4 to 5

Cloves 4 to 5

Whole cumin seeds 1 tsp

Ginger paste 1 tbsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Red chilli powder 1 tsp

Turmeric powder 1 + 1 tsp

Garam masala powder 1 tsp

Roasted spices powder 1 tbsp

Salt 1 and 1/2 tsp or as per taste

Sugar 1 tsp or as per taste

Ghee about 1 tbsp

Oil 4 + 2 tbsp

 

Procedure 

 

  • Dry roast the the moong and the toor dal untill its colour darkened and wash and soak along with the rice for about 1/2 an hour or so
  •  Now heat 4 tbsp oil in a heavy bottomed saucepan over medium flame, once hot, add 1 tsp of turmeric powder, mix with the oil and half fry the veggies one by one except the peas. Once fried, take them out from the pan and keep aside
  • in a small bowl take the ginger paste, cumin, coriander, remaining turmeric, red chilli powder and 1/2 tsp salt and mix well along with a tbsp or so of water to make a spice mixture paste and keep aside
  • in the same pan, add the remaining oil. Once the oil becomes hot, temper it with  the whlole spices, then add in the chopped tomatoes and cover and cook untill it turns mushy. To this add the prepared spice mixture paste and sauté. If the paste is too thick add about a tbsp of warm water, or the spice may get burnt. Then add the garam masala powder and mix well
  • Once the spices starts leaving oil, add in the rice and the lentils after draining the water from them,mix well and roast them with the spices for about 1 or 2 minutes
  • add about 7 to 8 cups of hot water, mix well and bring to a boil at high flames. Once it starts boiling reduce the flames to medium low and add all the veggies, peas and the green chillies, mix well and cover and cook for about 3 to 4 minutes or till most of the water have been absorbed
  • at this stage add another 2 or 3 cups of hot water, the remaining salt, mix well and again cover and cook for about 3 to 5 minutes
  • repeat the step one more time if required untill the rice gets cooked well but not mushed up. The khichdi should be of thick consistency.
  • Now switch off the flames, add the sugar, ghee, roasted spice powder, mix well and cover and let the khichdi rest for about 5 minutes.

 

 

 

Potato poppy seed curry

Ingredients

Potato 6 medium sized

Onion 1 medium sized sliced

Kalonji or onion seed 1 tsp

Poppy seed 3 tbsp

Green chilli 6

Fresh coriander leaves 1/4th of a cup chopped

Salt 1 tsp or as per taste

Sugar 1/4th tsp

Mustard oil 2 tbsp

Procedure

  • Pressure cook the whole potatoes to 1 whistle at high flames. Now peel off the potatoes and cut them into cubes
  • Grind the poppy seed and 2 green chilli together with a tbsp of water to make a thin semi smooth paste
  • Now heat the oil in a kadhai, once hot add the the onion seeds or kalonji and saute it for few seconds and add the onion
  • Fry the onion till transparent, then add the boiled potato cubes and fry them together for about 2 to 3 minutes
  • Now add the poppy seed paste and mix well, add the salt and stir and cook for a minute
  • Now add 1/2 a cup of water, increase the flames, mix well and bring it to a boil.
  • Then slit the rest green chillies, add them to the curry and reduce the flames to medium low and cover and cook for another 3 to 5 minutes
  • Now open the cover and stir well. Then cook the curry to a thick consistency, add the chopped coriander and mix well
  • Switch off the flames, cover and let the curry rest for some time. Enjoy it with roti, puri or rice.

 

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