Fri_Mar_22_20:01:22_PDT_2019
Out grocery shopping this weekend, we spotted a mesh bag of the teeniest tiniest potatoes I have ever seen in my life
Some of them were only a little bigger than chickpeas! V's eyes lit up as he mouthed the words, "dum aloo".
So that is how recipe #32 is Vegan Dum Aloo. The inspiring recipe was this Alu Dum recipe from The Spice Who Loved Me.
There's quite a bit of butter and cream involved in the way most restaurants make this dish. Here, cashew paste takes over and contributes a rich and creamy taste and totally eliminates the need for any dairy products. Paprika is used to add a beautiful color and taste while keeping the curry mild. I chose to roast the potatoes with their skin on; the crackling roasted skin contributes a wonderful smoky flavor to the dish.
Here's my version of the original recipe:
1. The potatoes-
Wash and dry 2-3 cups of baby potatoes. Prick each one 2-3 times with a fork and toss them in olive oil, salt and pepper. Spread the potatoes on a baking sheet in a single layer and roast at 425F for 20-25 minutes (I used a toaster oven to save energy) or until the potatoes are fork-tender.
2. The paste-
a) Chop 2 medium onions in large dice. Saute them in a spoonful of oil until light brown. Let them cool down.
b) Soak ￂﾼ cup raw cashews in hot water for 20 minutes or so.
c) Grind together the soaked cashews and onions to a fine, thick paste.
3. Heat oil and temper it with 1 tsp. each of cumin seeds and nigella seeds (kalonji).
4. Add 2 tsp. ginger-garlic paste, 2 tsp. kasuri methi, turmeric, red chilli powder, paprika, salt and saute for several seconds.
5. Stir in the cashew paste and a cup of tomato puree and cook the mixture together for 10 minutes. Add water as required to adjust the consistency of the curry to your own taste.
6. Taste the curry and add a pinch of sugar if it is too tangy. Finally, turn off the heat, add the following:
1 tsp. garam masala
the hot roasted baby potatoes
handful of minced cilantro
Let the curry rest, covered, for 10 minutes to allow the flavors to blend in. Serve with rotis (or whole wheat tortillas masquerading as rotis) or rice.
Thanks to everyone who took the time to write in very helpful tips regarding rice cookers on my previous post! Y'all are the best!
Some of them were only a little bigger than chickpeas! V's eyes lit up as he mouthed the words, "dum aloo".
So that is how recipe #32 is Vegan Dum Aloo. The inspiring recipe was this Alu Dum recipe from The Spice Who Loved Me.
There's quite a bit of butter and cream involved in the way most restaurants make this dish. Here, cashew paste takes over and contributes a rich and creamy taste and totally eliminates the need for any dairy products. Paprika is used to add a beautiful color and taste while keeping the curry mild. I chose to roast the potatoes with their skin on; the crackling roasted skin contributes a wonderful smoky flavor to the dish.
Here's my version of the original recipe:
1. The potatoes-
Wash and dry 2-3 cups of baby potatoes. Prick each one 2-3 times with a fork and toss them in olive oil, salt and pepper. Spread the potatoes on a baking sheet in a single layer and roast at 425F for 20-25 minutes (I used a toaster oven to save energy) or until the potatoes are fork-tender.
2. The paste-
a) Chop 2 medium onions in large dice. Saute them in a spoonful of oil until light brown. Let them cool down.
b) Soak ￂﾼ cup raw cashews in hot water for 20 minutes or so.
c) Grind together the soaked cashews and onions to a fine, thick paste.
3. Heat oil and temper it with 1 tsp. each of cumin seeds and nigella seeds (kalonji).
4. Add 2 tsp. ginger-garlic paste, 2 tsp. kasuri methi, turmeric, red chilli powder, paprika, salt and saute for several seconds.
5. Stir in the cashew paste and a cup of tomato puree and cook the mixture together for 10 minutes. Add water as required to adjust the consistency of the curry to your own taste.
6. Taste the curry and add a pinch of sugar if it is too tangy. Finally, turn off the heat, add the following:
1 tsp. garam masala
the hot roasted baby potatoes
handful of minced cilantro
Let the curry rest, covered, for 10 minutes to allow the flavors to blend in. Serve with rotis (or whole wheat tortillas masquerading as rotis) or rice.
Thanks to everyone who took the time to write in very helpful tips regarding rice cookers on my previous post! Y'all are the best!
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