Wednesday, December 10, 2014

Aditi's Aloor Dum or Spicy Potato Curry

What a wonder technology can do! Recently few of us friends from school grouped up in Whats app and got connected after long 10-15 years. We are separated from one another by cities, countries and even continents. But that does not stop us from sharing our minds, happiness and frustrations from each other. We are picking up from where we left 15 years back. We are getting introduced to each others kids, better halves and to our many hidden and new talents.

One such friend in the group is Aditi. She is beautiful, homemaker and mother to a gorgeous 10 year old girl. She also runs a small business of home cooked food from her home. How then can I resist to ask her to write a guest post for me? She presented a recipe for aloor dum, spicy Indian potato curry. Being cooked so often at our household, I have been planning to share for so long in my blog but somehow could not make it. Thanks to Aditi, here I have a recipe for Aloor Dum now in my space.

Here is Aditi and her experiences of cooking, 

In her own words....

I was born and brought up in a small family with my brother, parents and grandparents in Calcutta, India. My parents and my grandmother were fabulous cooks and their's specialty was vegetarian dishes that to NO ONION GARLIC. Born in a Bengali household I was brought up on a hearty dose of fish curries, shondesh and rasogolla. My cooking started when I was just 9 years old when my father had a heart surgery. As a little helper to my granny, always used to be next to her with an inquisitive eye. Later part of my life i learnt making them from my own ideas.

My life changes after my grandparents and my father’s death and my mother illness. So me and my brother end up to take care of the family and studies together. Cooking was an on and off business.

I got married but my in-laws were in a different city.With great shock I came to know that my hubby is a wonderful cook and love to experiment with food.  So I compelled to start cooking again and slowly revived all my memories and also started gaining interest. I moved to Dubai around 12 years back got my little angel  who is now 10 years is too a big time foodie. My life adventures took me to different corners of India and then to lot of places around the world. In this journey I met different people and my inner instinct force me to learn lot of their dishes. I combine all these disparate learning's to bring a variety to the table.

I believe cooking is not a chore but a form of art and off course a stress busters. It satiates all of our senses and not just of our taste buds.


Potatoes - 1 kg or 12-15 baby potatoes
    Oil - 3 to 4 tbsp (mustard oil preferably)
    Bay leaf/tej patta -1
    Whole garam Masala - 1 inch  cinnamon, 2/3 cardamom, 2/3 cloves
    Asafoetida - ¼ teaspoon 
    Garam masala powder - 1 teaspoon 
    Red chilli  -   
    Kashmiri red chili powder - 1/2 teaspoon (or according to taste)
    Cumin -      2 teaspoon
    Cumin powder - 1 teaspoon
    Ginger paste -  2 Tablespoon 
    Turmeric powder - 1/2 teaspoon
    Yogurt - 2 Tablespoon
   Tomato - 1 medium, chopped
    Cilantro - 4 tablespoon, chopped fine
    Sugar and salt as per taste
    Water - 2-4 tablespoon, warm

Rinse the potatoes very well and parboil the potatoes in a steamer or pressure cooker with salt. Drain out the water and let it cool down for a while. Peel off the skin and dab turmeric powder to it.

Heat 1 and 1/2 tablespoon oil and add whole cumin seeds and asafoetida. When cumin seeds starts cracking, add the potatoes. Fry well till it becomes golden brown.

Heat remaining oil in a kadai, add dry red chilli, whole jeera, tej patta, asafoetida and whole garam masala. Let it cracks well add chopped tomatoes and sauté well.

Add ginger paste and sauté till oil started leaving.
Now add all dry masalas - red chilli powder, haldi cumin powder salt sugar and sauté well.

Add yogurt and sauté till it starts leaving oil.

Add potatoes, little green chillis, coriander leaf, garam masala powder and little water. Cover it with a lid and let it boil for 5 mins.

Remove the lid and put off the gas when it becomes semi thick gravy.

Garnish with Garam masala powder and coriander leaf.



Thanks Aditi, for the yummy recipe.