SATVIK DUM ALU

U need:
 Potato : 250 gms                                                Dry roast:
Roasted peanuts : 2 tablsp
ginger-green chilli paste: 1 and 1/2 tsp             Bay leaf: 1
turmeric powder: 1/2 tsp
dhaniya jeera powder: 1 tablsp                          jeera: 1 tsp
curd: 1/4 cup
salt                                                                       saunf: 1/2 tsp
sugar to taste
bay leaf: 1
cinnamon,cardamom and clove: 2 each        
oil for frying and cooking: 3 tablsp
Garam masala: 1/2 tsp
coriander leaves: 2 to 3 tsps


METHOD:
1.Wash potatoes well and cut into quarters.Don't peel the skin
2.Heat oil in a kadai and fry the potatoes golden brown.Drain off excess oil.Set aside.
3.In the same leftover oil add bay leaf ,cloves,cinnamon and cardamoms.
4. Saute for a minute,add the ginger-green chilli paste.
5. Fry for 1 min,add the peanuts, turmeric powder and dhaniyajeera powder. Add a little more oil.
6. Add curd and continue stirring till the curd is absorbed and the masalas cooked. Add the potatoes.. Stir well
7.Continue stirring on medium heat for 5 to 6 mins.Add salt and sugar. Add 2 cupa water.Cover with a lid and simmer.
8 Meanwhile dry roast the bay leaf,jeera and saunf and dry grind to a powder.
9.After 10 mins,remove the lid and taste for salt.Add the dry powder and garam masala.The gravy should be semi thick and the potatoes well cooked.
Garnish with coriander leaves and serve hot with rotis or rice.


Yummy to eat and stays in fridge for 2 days. Happy cooking and Bon Apetite!!!!!!!!!!

POTATO BAINGAN CURRY

U need;
Potatoes:2 (medium size)                          Brinjals(baingan): 150 gms
Onion: 1(medium)                                    Ginger/Garlic paste; 1 and 1/2 tsp
Tomato:1                                                 Hing: pinch
Jeera:1/2 tsp                                            Chilli powder:1 tsp
Dhaniya-jeera powder: 1 tablesp              Sugar : 1/2 tsp
Turmeric powder: 1/2 tsp                         Salt to taste
Oil: 2 tablesp                                            Coriander leaves: 2 tsp chopped fine

Method:
1. Clean and wash the potatoes and brinjals.Cut into quarters and keep in a bowl.
2.Heat oil in a kadai.When hot add the hing,jeera,and sauté.Lower heat and add the chilli powder and fry well.Add the chopped tomatoes ,sliced onions and sauté well for few mins on medium heat.Now add the ginger/garlic paste and stir further.Add turmeric,dhaniyajeera powder and sugar.Stir well till the tomatoes are well mashed.Add the potato and brinjal to this and continue frying.Add salt and 1 cup water.Cover and simmer gently till the vegetables are cooked.
3. Once the vegetables are cooked add coriander leaves. Stir well.
4.Serve hot with rotis and a dal.

Note; This is a very quick curry made in a jiffy and tastes wonderful with hot rotis.
          Happy cooking!!!!!!!!!!!!Happy eating.

DUM ALOO

U need:
Medium sized potatoes: 250 gms                       Onion : 1 big
Jeera : 1/2 tsp                                                   Kashmiri chilli powder: 1 tsp
Ginger paste : 2 tsp                                          Turmeric powder: 1/2 tsp
Curd : 2 tablesp                                               Salt to taste
Sugar ; 1/2 tsp                                                 Oil to fry the potatoes ; 3 tablesp
Oil : 1 tablesp                                                  Bay leaf : 1

Dry roast and grind to a powder: (Dum Masala)
Cinnamon stick : 2
Cloves : 2
Cardamom pods : 3
Bay leaf :1
Coriander seeds ; 1 tsp

Method :
1. Wash the potatoes well in cold water.Cut into quarters with the skin on.Pat dry  on a towel and keep aside.
2. Slice the onions thinly. Heat 3 tablesp of oil in a kadai and when hot fry the potatoes in batches till light brown.Drain off the oil and keep aside.
3. In the same oil add 1 bay leaf and jeera, Sauté,Now add the sliced onions and fry well.Add 1 tablesp of oil and continue stirring.Add the ginger paste, turmeric powder,kashmiri chilli powder and stir further.Add the curds.
4. Keep stirring and when the masala is cooked and the oil floats up add the fried potatoes.Saute continuously for 5 to 6 mins.Add salt and sugar.Add 1 and 1/2 cup of water,cover with a lid and the let the potatoes cook.
5.Remove lid,add the dry roasted and powdered Dum masala.Mix well and test for salt.Add 1/2 cup water,cover and simmer for 2 mins.
6.Remove the lid,add finely chopped coriander leaves,mix well.
7. Serve hot with rotis or rice and dal.

Note: This is a very aromatic and tasty dish from Bengal.This dish goes best with hot puris.
          Happy Cooking!!!!!!!!!! Happy Eating!!!!!!!!!!!!!