Thursday, March 17, 2011

Low Calorie Dum Aloo Benarasi

People who dislike potato are hard to find. Though potato is a much favored veggie, I don't cook them often in my kitchen. I  rarely cook potatoes on its own. Mostly, its paired with other veggies so that I need to use only one. I buy only half a kilo of potatoes at a time. And that might last formore than a week or so. Here the vegetable vendor will double check if I wanted only half kilo since people usually buy more than a kilo at a time. When I come across baby potatoes in the market, its hard to resist. I invariably buy them. I make dum aloo which uses curd in it. Once I came across this recipe at Tarladalal's and wanted to try it. I did not deep fry it as in the original. Though there is some work involved in it, with little planning, it can be done easily and is worth all the effort that goes in.

  • Baby potatoes - 12 nos
  • Oil - 2 tblspn for shallow frying 
For the gravy
  • Garlic - 3 cloves
  • Ginger -1 inch
  • Dry chillies - 6 nos
  • Cashew - 2 tblspn
  • Cumin/jeera - 1 tspn
  • Saunf/fennel seeds - 1 tspn
  • Tomatoes - 3 nos
  • Water - 1.5 cups

  • Butter - 1 tblspn
  • Cardamom powder - 1 tspn
  • Kasuri methi - 1 tblspn
  • Sugar - 1 tspn

For Garnish
  • Fresh Cream - 1 tblspn (optional)
  • Chopped Coriander leaves
Wash and scrub the potatoes clean. Boil the potatoes till fork tender. You can pressure cook for one whistle. Also you can microwave for 5 minutes. Prick the potatoes with a fork. Heat oil on a non stick pan and add the cooked potatoes. Shall fry till the skin wrinkles. Keep it aside.
Heat oil in a kadai. Add all the ingredients for the gravy. Simmer till the tomatoes are cooked and turn pulpy. Cool and grind the mix to a smooth puree.

Heat butter. Add cardamom powder and the gravy.  Cook till the gravy simmers and the fat separates and floats on top. Then tip in the shallow fried aloo, kasuri methi and sugar.Cook till the gravy thickens and the potatoes have soaked in the flavors. Add a tablespoon of cream and garnish with coriander and serve hot with some phulkas/rotis.

P.S Though I have used 6 dried red chillies, the dish was not much on the spicier side. It could be the variety of the chilli. Adjust the chillies according to the variety you use and the spice levels that suit your palate.