One Potato, Two Potato...Seven Potato more

Potato or aloo is probably the most commonly used vegetable in Indian households. Counted among one of the three staple vegetables- onion and tomato following close behind. When entertaining you are usually safe when you make a potato dish. Universally liked though some may choose not to eat it thanks to it also being much maligned in the recent past( weight gain, high starch etc.).

If like me you happen to be from the Eastern part of the country potato makes an appearance in almost every meal and dish. So part of our mutton curries, fish jhols, mixed veggie, mashed potatoes and of course made as a stand alone dish with numerous variations. As a starter, main course, side dish and even a dessert with cousin 'sweet potato'

The inspiration for today's blog comes from the fact that I cooked a potato dish with exactly the same set of ingredients as I have done in the past but a tweak here and a chop there and a dish that tastes really different and delicious.

Right now I am on a mission to source authentic recipes from different parts of the country and make it exactly the way it is made there. Friends are happily obliging. This one comes from my true blue Punjabi friend A. A is very precise with her instructions/measures and it is usually easy to get the recipe right the first time round. She is also generous about parting with her short cuts and tips which make her recipes fool proof.

Aloo Subzi( also referred to as Puri Aloo wali Aloo ki Subzi)

Serves 4, Preparation time- 10 minutes, Cooking time: 20 minutes

Ingredients 

Medium sized potatoes: 5
Red, plump tomatoes: 4
Ginger: 1/2 inch
Jeera/Cumin: 1 tsp
Amchoor(Dry Mango powder) : 1 tsp
Red chilli powder: 1 tsp or to taste
Garam Masala powder: 1/2 tsp
Refined oil: 1 tbsp.( A strongly recommends you use ghee)
Freshly chopped green coriander: 2 tbsp
Salt to taste

Method

1. Chop the ginger finely, cut the potato into thick roundels (Now this is a variation from how we make it- we usually boil and cube the potatoes and add to the gravy. Even when adding them raw to the masala potato is usually cubed/diced. The only time I cut potato into roundels is when I make Moussaka; http://yumeats.blogspot.in/2010/12/i-strike-gold.html) and dice the tomatoes.
2. Heat oil in the pressure cooker, add cumin and finely chopped ginger. Saute for a few minutes.
3. Next, add the diced tomatoes and cook till the oil starts to separate. This should take you about 7/10 minutes. You will need to be a little patient as this would involve cooking the tomatoes even after they turn squishy soft.
4. Add the potato roundels, salt and red chilli powder ( again I would have added haldi/turmeric at this stage- but I think the absence of it gives the gravy a very distinctive colour and taste). Stir them around making sure the masala coats the potatoes.
5. Add some hot water( about a cup), close the lid of the pressure cooker and let the potatoes cook for 10/15 minutes(one whistle and then on low for about ten minutes).
6. Let the pressure cooker cool down. Open the lid and mix the potatoes with the gravy. Some will tend to break- this adds thickness to the gravy.
7. Then add amchur and the garam masala, mix them up well.
8. Garnish with fresh coriander.
9. Serve hot with Pooris( well some of us have to contend ourselves eating them with Rotis/Phulkas- tastes as good- almost).

Bon Apetit and Happy Eating!

P.S: This simple dish is somehow addictive. You are more likely to make this potato dish each time.

 

Aikam Baikam Tara Toori...........Alu Dum

The first time I remember hearing about " Alu Dum" in all its glory was when as kids we used to play" hide and seek". We went through a very democratic process of choosing the "seeker". We had rhymes that we repeated till all but one player got eliminated and he/she was declared the den. Our Bong neighbors Mana and Mou came up this one which ended with the lines " Alu dum khabo na, soshur badi jabo naa"( loosely translated that means I am not going to eat potato curry and I shall not get married- sorry the essence seems to be getting a little lost in the translation, as always but you get the point).

Now when it comes to naming their dishes the Bongs can give the Mughals a run for their money. Luchi Alu Dum sounds way more exotic than Puri Tarkari. The same goes for dishes like Prawn malai curry(shrimps in a coconut gravy), Dhokar Dalna (Besan curry), Kadaishutir Kachuri( Stuffed Kachoris with peas) etc. etc.

Puri Alu is or rather used to be a regular breakfast item in many households. Growing up I rember having Puris everytime there was a big puja in the household. Breakfast would be Puri Alu and lunch would be Khichdi with baigan fry and tomato khajur chutney.

However with increasing health awareness Puris are kind of disappearing from breakfast tables. A couple of weeks back when Delhi was still cold and nice we decided to indulge ourselves. So the breakfast spread comprised Luchi, Cholar Daal( Bengal gram daal) and of course Alu Dum. Both Alu Dum and Cholar Daal are very easy to make and need very few ingredients. The Luchi/Puri needs to be served hot, straight from the kadai/pan.

Alu Dum( Serves 4)

Ingredients

Baby Potatoes: 1/2 a kilo

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Bay leaves: 1 or 2

Cumin/Jeera powder: 1 tsp

Salt: To taste

Sugar: a pinch

Garam Masala: 1 tsp( freshly ground cinnamon and green cardamom works best for this dish, gives the gravy a nice flavor)

Oil: 1 tbsp

Method

1. Boil the baby potatoes with their skin in salt water. Remove the skin. You could also leave the skin on, in that case make sure to prick the potatoes with a tooth pick before boiling them) and keep aside


2. Heat the oil in the pan, add a pinch of sugar and let the sugar caramelize. This gives the gravy a nice rich color


3. Add the bay leaves, ginger paste, garlic paste, cumin powder and saute for a couple of minutes. Add the salt.


4. Then add the potatoes and continue to saute for 4/5 minutes.


5. Add some water( about 1 cup of warm water) and check the seasoning. Simmer for a few minutes. The gravy should coat the potatoes and there should be a little bit more.


6. Add the garam masala.


7. Serve hot garnished with some finely chopped corriander

Cholar Daal(serves 4)

Ingredients

Bengal gram daal: About 1 measure/1 cup

Jeera/Cumin paste: 1 tsp ( very integral to a lot of traditional vegetarian cooking which are cooked sans onion and garlic so the flavoring comes from cumin and ginger)

Ginger paste: 1 tsp

Cumin seeds: 1 tsp

Bay leaves: 1 or 2

Salt: 1 tsp or to taste

Sugar: 1/2 tsp

Coconut: 1 tbsp, cut into very small pieces

Oil: 1 tsp

Garam Masala: 1/2 tsp

Ghee(optional): 1 tsp

Method

1. Pressure cook the daal along with the cumin paste. One whistle should do


2. Heat some oil, add the bay leaves, whole cumin seeds and the ginger paste. Saute for a couple of minutes.


3. Add the boiled daal, let it cook for a few minutes. Then add salt, sugar and the coconut.


4. Finally top up with a teaspoon of ghee and serve hot.

Indulge, Make sure you can roll out and fry the puris real quick because you are sure to have everyone asking for more. On an average boys will eat about ten Puris with ease. If they are competing with each other and breaking their fast with this meal, budget for a few extras.

Bon Apetit and Happy Cooking!