Hey all! Today’s dish is another delicacy from Kashmir, to explain about this dish in simple words, baby aloo (potato) is cooked in rich sauce using very simple ingredients. Though the taste of this dish was mind blowing, the traditional method of making this involved lot of work. But I have modified the procedure in such a way that it cuts down cooking time and calories by more than half 🙂
Ok…you might be thinking…how did i do that?! and will it be tasty?! But trust me….the taste is quite good…In the actual procedure, the baby potatoes are steamed (15 minutes), then their peel is removed (10 minutes) and then they are deep fried (15 mins and too many calories), lastly they are cooked in the sauce made from spices lots of butter (30 minutes and lot of calories)
In my procedure, we are going to coat the baby potatoes in 1 tbsp of oil, some spices and bake it for 30 minutes. While that’s baking, we will be making the sauce. Once the potatoes are baked, we’ll cook the potatoes for 10 – 15 minutes and it is ready to serve! Doesn’t that sound easier…
Two things are optional in this dish, in the original recipe potatoes are peeled once they are steamed, I don’t do that because i like the crispy skins on the potatoes once they are baked. Second thing is that the original sauce has lot of flavor and richness and it is not spicy. Personally I like to keep it the same way, but if you prefer you can add more chilli powder or paprika.
Here is the detailed step by step, print friendly recipe:
Here is what we'll need :
- Baby potatoes - 12
- Fennel seeds - 4 tsp
- Dried red chilli - 2
- Coriander seeds - 2 tsp
- Caraway seeds - 1/2 tsp
- Cashew nuts - 1/3 cup (heaped)
- Fresh ginger - minced - 1/2 tsp
- Ghee/Oil - 1 tbsp
- Bay leaf - 1
- Clove - 3
- Cardamom - 2
- Cinnamon stick - 1 inch
- Yogurt - 1 cup
- Water - 1.5 cups
- Salt - to taste
- Paprika / Chilli powder - 1 tsp
- Sugar - 1 tbsp
Here is how we'll make this :
- Pre heat the oven @ 350F
- Clean the baby potatoes and poke holes with the fork.
- Coat the potatoes with oil salt and paprika and bake them for 30 minutes.
- While they are baking, place a pot on low heat.
- Put fennel seeds, dried red chillies, coriander seeds, caraway seeds, cashew nuts and fresh ginger into the pot and fry them for 1-2 minutes until they become fragrant.
- Then shift them into a blender and make them into a smooth paste with some water, keep it aside.
- Now put some oil/ghee into the pan, once it heats up put Cinnamon stick, cardamom, cloves and bay leaf and fry for few seconds.
- Next add the prepared spice paste and immediately add yogurt and water.
- Mix everything well, increase the heat to medium high and bring the liquid to a boil.
- By this time the potatoes will be done.
- Add the potatoes to the boiling mixture and let everything cook for 10-15 minutes or until the sauce becomes thick.
- Once done serve it hot with rice/ roti/ tortillas.
Eat Healthy! Live Happy!
Soumya
kalamitykelli
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soumya
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