Friday, 25 December 2009

Bhaja Alur Dam (Fried Potato curry)

About the food:

Bhaja Alur Dam is one of the traditional Indian dishes, and has always been a huge favourite among the masses. It reminds me of my childhood Sundays, when my mom prepared them for breakfast, and served them with Luchi (Indian style deep fried flat bread). That was one of the biggest reason which made Sundays special for myself and my family. Also when we had any special guests coming, it was always served as a quick snack, and it never failed to impress. The recipe is easy and quick, hope you will like it.

: Vegetarian

Ingredients (serves 4)

1 kg Baby new potato, (alternatively medium sized potato)
3 tbsp vegetable oil
1 tbsp ginger paste
4 whole green chilli, split through the centre
1 big tomato, finely chopped
1/2 tspn whole cumin seeds
1/2 tspn whole coriander seeds
1 tspn whole garam masala ( 4 cloves, 4 cardamon pods, 1/2 inch cardamom stick,broken in pieces)
1 bunch of fresh coriander leaves, chopped for garnishing
1 pinch of turmeric
salt to taste


1. This recipe goes best with the whole baby new potatoes, if you are lucky to get them, prepare with their skins on.However, if the potatoes are of medium size, don't worry, just halve them and proceed.

Boil the potatoes in water and simmer for about 15 mins. Take care not to over-boil them. Let the water cool, and take the potato skins off. If you got small baby potatoes, no need to take off the skin.

2. Heat pan. pour the oil, and when it smoulders, put the cumin and coriander seeds and the whole garam masala in the oil and let them crackle. Put the green chillies and fry a little. Put the chopped tomatoes, taking care, as it might splitter. Fry over gentle flame for about a minute.

3. Put the boiled potatoes to the pan, and mix it well with the gravy. Keep the heat low, and keep on frying. Add salt and turmeric. Fry until the items are fully mixed, and the oil separates out.It would take about 6 to 7 minutes. Take care not to mash the potatoes.

4. Pour the curry to a serving tray and garnish with chopped coriander leaves.

5. Serve hot.

Accompaniment: Best with Paratha/Indian Chappati/ Nun roti/Puri.

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