Dahiwale Rasile Aloo

Namaskara!

Absconding for over a month!!! But this time back with a very nice recipe, a lip smacking one. Proud to have invented it :)… Check out the pics. Just love the marinade that coats the aloo in this recipe and the gravy … Slurrrp!

Ingredients: Makes a large bowl

  1. Potatoes – Aloo – 4 Medium – Cubed – 1″
  2. Cumin – Jeera – 1 Tsp
  3. Turmeric – 3/4 Tsp
  4. Black Pepper Powder- 1/2 Tsp
  5. Rajmah Masala – 1/4 Tsp
  6. Tomatoes – 2 Medium – Pureed
  7. Onions – 2 Medium – Chopped
  8. Green Capsicum – 1 Medium – Diced
  9. Roasted Chana Powder – Hurigadale/Puthani – 1/2 Tbsp
  10. Oil – 1 1/2 Tbsp
  11. Sugar – 1 Heaped Tsp
  12. Salt – To taste

For the marinade:

  1. Curd – Thick Yogurt – 3/4 Cup
  2. Red Chilli Powder – 1 Tsp
  3. Jeera Powder – 1 Tsp
  4. Dhania Powder – 1 1/2 Tsp
  5. Green Chilli Paste – Of 2-3
  6. Ginger Paste – 1″
  7. Rajmah Masala – 1 Tsp
  8. Roasted Chana Powder – Hurigadale/Puthani – 1/2 Tbsp
  9. Salt – 1/2 Tsp

Method:

  1. Boil water. Drop in the cubed potatoes. Let it cook until soft and tender. Meanwhile…
  2. …in a bowl, whisk the curd till smooth.
  3. Add the red chilli powder, jeera powder, dhania powder, green chilli and ginger paste and the rajmah masala. Mix well. Add the roasted chana powder. Whisk well.
  4. Remove the aloo from the boiling water. Cool and drop in the cooked aloo into the marinade made above. Coat well and keep aside.
  5. In a pan, heat oil. Add the jeera, let it splutter.
  6. Add the onions and roast well. Add the diced capsicum and saute for 2 minutes. Add the black pepper powder.
  7. Add the pureed tomatoes. Mix well. Add salt, sugar, rajmah masala, turmeric and the roasted chana powder. Mix well.
  8. Remove from fire. Add the marinated aloo. Mix well.
  9. Keep the pan back on fire. Simmer and let it boil for a minute or two.

To serve:

  1. Garnish with coriander levaes and a green chilli on top.
  2. Serve hot with pooris or phulkas or chapathis or even steamed white rice.

Culinary Secrets:

  1. Roasted chana powder balances out the flavours beautifully. Gram flour (besan) also can be used as a substitute.
  2. But the secret is, chana powder prevents the curd from breaking ( solid-whey separation) when heated and brings out a thick gravy.
  3. Garam masala too can be used. But Rajmah masala has a touch of sourness to it since it has pomegranate seed powder in it. Use the masala that you get in the supermarket. It will have a delicate blend of all masalas in it.


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Published in: on October 24, 2010 at 2:07 PM  Leave a Comment  

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