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Thursday, May 13, 2010

Shahi Dum Aloo


  • 8-10 baby potatoes
  • 3 tbsp tomato paste
  • 1 mid-size onion
  • 4 tbsp yogurt
  • 2 tsp tamarind paste
  • 1/2 tsp sugar
  • 1 tbsp ginger-garlic paste
  • 3 tbsps almond-cashewnut paste, soak the nuts in water, then remove skin and blend to a paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • 2 tsp garam masala powder
  • 1/4 tsp fennel powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp dry ginger powder
  • 1 bay leaf
  • 2 cloves
  • salt and lemon juice - to taste
  • 2 tbsp oil
  • 3 tbsp fresh cream
  • fresh coriander - chopped for garnish


  • Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.
  • Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
  • Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.
  • Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.
  • Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
  • Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!
  • Garnish with coriander leaves and fresh cream if you like
  • Eat with Roti

Wednesday, May 12, 2010

Purple Potato Gratin

  • 1 1/2 cups milk
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2/3 cup grated cheddar cheese
  • 2 lbs purple potatoes, unpeeled and sliced thinly
  • 1 cup sliced onions
  • 1 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 cup bread crumbs
  • salt/pepper to taste
  • chille flakes

  • To make the sauce put the butter into a small pan and melt.
  • Add flour and stir to combine, cooking over medium heat for about 1 minute.
  • Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat add the chillie flakes,salt and pepper to taste.
  • In a frying pan, add the olive oil and onions. Sautee until they are slightly brown and caramelized.
  • Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the onions over the potato layer. Add the remaining potato slices to the dish.
  • Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices.
  • Mix the Parmesan cheese and bread crumbs and sprinkle all over.
  • Place into a preheated 350 degree oven for 40 minutes.
  • Eat with garlic bread

About Me

I just love to cook and everything that goes along with food. I cook at home most of the time but I do enjoy eating out once in a while too. I have 2 blogs, one with all my recipes and the other one is all the places that we eat at. My husband and I love to eat and go out. The other day I was looking for a new phone so we were doing our rounds to all the service providers around our house, before we can decide which one to go with. When we went to the Sprint store close to our house we realized that we even though we have been in this area for the past 4 years we have never been to that strip mall. We found a pizza place that looked really good from the outside. That's when we made a New Year's resolution of eating out once a week and try a new restaurant each time. And here I will write my thoughts of the place and what I think of it.