Brunch · Indian Curry · Side Dishes · Vegetarian

Dum Aloo – Slow Cooked Spiced Potatoes

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I loved it when it was the potato harvest time at grandma’s house. Those few days when our maali ( gardener) pulled out the tubers from the soil, we were allowed to assist him. I remember that he used to water the garden a day before the D-day so that the plucking becomes easier. Next morning, exchanging chirpy conversations and knee-deep in the moist ground, we dug up aloo (potatoes) for hours. In the afternoon, just before lunch, mom gave us a bath in the house veranda, rubbing mud off our stained fingers, slathering petroleum jelly on them.

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It was then time to rub off the flaky, paper thin skin off the dug up potatoes. She would soak them in seasoned water for a while and then use a tooth-brush to clean. Just a simple tempering of cumin or fenugreek seeds in mustard oil did the trick.

For weekend brunch it was dum aloo & triangle parathas along with mint- coriander chutney. 

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I grew up eating dum aloo done with new baby potatoes. However, P does not like the taste of new potatoes. How weird? right? So, mostly I make it with the usual diced up white potatoes.Even though any kind will work here, for authentic taste, use new tots.

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In hindi ‘ dum‘ refers to slow cooking. Here potatoes are slow cooked with spices and yogurt to make for a scrumptious curry. You will find a lot of dum aloo recipes in India, differing from region to region.In my family, every aunt’s recipe is different from mom’s. But still, all very delicious and comforting , after potato is another name for comfort in the culinary world!

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Ingredients (Serves 3-4)
  • 4-5 medium size white or red potatoes, washed ( or about 1 lb baby potatoes)
  • 3 cups of warm water + 1/2 tsp salt
  • 4 tbsp mustard oil ( or any oil)
  • 1 small tejpatta (indian bay leaf)
  • 1/2 ‘ dalchini stick (indian cinnamon)
  • 3/4 cup thinly sliced red onion
  • 1/4 tsp hing powder (asafoetida)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli ( or cayanne, adjust to taste)
  • 1 tsp kashmiri red chilli powder ( this lends the beautiful color)
  • 3 tbsp plain, slightly sour yogurt, beaten
  • 2-3 medium roma tomatoes, finely chopped ( about 3/4 cup)
  • 1″ fresh ginger shoot,minced
  • 1/2 tsp garam masala
  • 1/2 cup-3/4 cup water (depending on desired gravy consistency)
  • Salt to taste
  • Chopped Cilantro for garnish

Coarsely grind together

  • 1/2 tsp cumin seeds
  • 3/4 tsp black peppercorns
  • 2 cloves
  • 2-3 green cardamom
  • 1.5 tsp coriander seeds
  • 1/4 tsp fennel seeds

Method 

Cut up the potatoes in half and in a large bowl, soak them in salted warm(not hot) water for 8-10 minutes. After soaking up, drain the water, peel off the skin (you can skip this for baby potatoes) and quarter them if you like.Using a kitchen towel or paper towel, dry up the potatoes. Set aside.

In a heavy bottomed pot, heat up the oil on medium heat. If using mustard oil, heat it up till its smoky to do away the raw smell. Lower the heat once oil is hot. Wait for 1-2 minutes. Add the tejpatta and cinnamon stick to the oil. Let crackle for 20-30 seconds.

Add the sliced onions and potatoes to the oil. Also add the hing. On medium – low heat, stir around the potatoes and onions and cook for 5-7 minutes.You will see that the onions begin to soften. Next add the coarsely ground spices to the pot along with chilli powders and turmeric. Stir and continue cooking on low for another 3-5 minutes. Next, add the tomatoes, ginger & yogurt to the pot, stir everything and continue cooking on low heat. The potatoes will release their juices and you will see the gravy becoming watery, but do not worry.

After about 20-25 minutes ( this will depend on size and variety of potatoes, adjust accordingly), you will see that the potatoes have almost cooked, the gravy has a nice reddish color and thin oil bubbles have separated on the sides of the pot. At this point, add the water, sprinkle the garam maasala, cover the pot and let cook on low heat for another 8-10 minutes till the potatoes are totally cooked.

Let sit covered for at least 1 hour before serving. Garnish with chopped cilantro and serve warm.

Notes-

  1. Please avoid using starchy variety like russet potatoes here.
  2. The cooking time depends on the quality and the size of cut of potatoes, you need to adjust.
  3. You can substitute the whole spices with ready to use store bought ground spices.
  4. Indian dalchini (cinnamon) is quite sharp in taste, if using the usual ones, you can go ahead and use the whole stick for a pronounced taste. 

Enjoy & Thanks for stopping by!

Brunch · one pot meals · Side Dishes · Soups · Vegetarian

Saffron & Mint Chickpea Stew

Soups & Stews are my favorite things about winters. The thought of getting a chance to spend hours in front of the stove coupled with an aroma that fills up the house as spices simmer drives me nuts (in a good way). With nip in the air finally knocking here, I was thrilled while I made season’s first batch of stock & soup few days back followed by this slow cooked chickpea stew.

Store bought stocks & soups never excite me, I m the kind of girl who is crazy about fresh ingredients even if it requires heading an extra mile to get those. Can you believe that I have never bought canned chickpeas or any other beans for that matter? Nothing against them, but having grown up seeing mom soak the beans overnight, boil them next day & then use them in her recipes, even with ready-to-use options available here, I never feel like harnessing them.Somehow..

Anyhow, coming back to the recipe, bean based stews are best options for me when wanting to eat light as well as comforting. Few of you might have already guessed that this stew is heavily inspired by classic moroccan flavors – saffron, cumin, mint & black pepper make it hearty and add the required warmth for the winter season. Saffron & turmeric combined with chili powder is what gives it the lovely yellowish-golden color, nothing less than sunshine during those cold evenings. This is the kind of food, which is perfect for this time of year when I want to curl up in a blanket and watch a movie while eating.Don’t be bogged down by the long list of ingredients, they are mostly available in your pantry 🙂 The stew is incredibly healthy (no meat/less oil) and will leave you satisfied to the tee…trust me

We eat it more as soup with crusty bread than as main dish. For those reasons, I like to keep the gravy slightly thinner (so that we can slurp). However, this can very well serve as a main dish with rice or flatbreads. I particularly like to add starchy  (root) vegetables to this recipe coz those pair up delicious with chickpeas. Choose the veggie (s) you like (carrots, butternut squash, sweet potatoes etc ). The recipe does not need any baby-sitting while it cooks in. And like ALL stew recipe, I need not mention that leftovers tastes all the way better..try it!

Printable Recipe

Ingredients (Serves 2-3)

If using dried chickpeas: –

  • 1 cup dried chickpeas, soaked in 3 cups water overnight or at least 8 hours & drained
  • 2 cups water for boiling the chickpeas
  • 1 tsp salt
  • 1 tsp oil

Note: – Skip the above step if using canned chickpeas and substitute with precooked ones.

  • 2 medium potatoes, cut into 2″ cubes
  • 3 tbsp mustard / olive oil
  • 1/2 cup finely chopped red onion
  • 2 bay leaves
  • 1″ cinnamon stick
  • 2-3 cloves
  • 4 cloves garlic, grated
  • 2″ fresh ginger shoot, grated
  • 1/2 tsp each fennel, coriander seeds, black peppercorns, lightly pounded in mortar pestle
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1.5 tbsp red chill powder (adjust to tolerance)
  • 2 large roma tomatoes, chopped
  • 1/2 cup plain yogurt, slightly sour
  • 2 tsp saffron dissolved in 1/4 cup luke warm water
  • 5-6 fresh mint leaves, chopped fine
  • 2 Thai green chilies, finely chopped (optional)
  • 2 tbsp fresh lemon juice
  • Salt to taste
  • Chopped Cilantro/Mint leaves for garnish

Method: –

Boil the soaked chickpeas in 2 cups water + 1 tsp salt + 1 tsp oil in a pressure cooker or in a covered pot until 90% tender. If using a pressure cooker, cook on medium-high for approximately 10 minutes & 2 whistles. If using a covered pot, on medium-high heat, this should take 30-35 minutes. Note: – Chickpeas come in all sorts of sizes; the time that I have given is for the small beans.Once boiled, drain the chickpeas & set aside. Reserve the water & mix it thoroughly with yogurt. Set aside.

Heat oil on high in a 3-quart Dutch oven or heavy-bottomed pot (with lid). When oil gets smoky, add chopped onions, cinnamon, bay leaves & cloves to the pot. Sauté for about 6-8 minutes or until the onions are translucent but not browned. Next, add ginger, garlic, pounded fennel, coriander, black peppercorns and cumin to the pot.Cook for about 30 seconds or till you start smelling the spices. Reduce heat to medium and add the turmeric & chili powder next along with chopped tomatoes. Cook, stirring occasionally, until you see oil separating on sides of the pan. About 8 minutes.

Next, add the potatoes, boiled chickpeas to the pot along with yogurt mixed with water. Check the salt (remember that chickpeas were boiled in salted water) and adjust. Also depending desired gravy consistency, adjust the water in the pot. As a thumb rule, water should be enough to cover the contents as they cook. Cover the pot and let come to a boil. Once boiling, reduce the heat to low & let cook till potatoes and chickpeas are tender. About 12-15 minutes. You will need to occasionally stir.

Just when the potatoes & chickpeas are fork tender, add the saffron dissolved in water along with chopped mint & green chilies (if using). Cover and let simmer for another 8 minutes. Remove from heat & add lemon juice. Garnish with chopped cilantro or mint leaves.Serve over couscous, rice or with bread.

Enjoy & Thanks for Stopping by!