Easyaloodum Recipes

EASY ALOO DUM

Easy Aloo Dum image

A friend shared this recipe with me, and it's really great. Easy to do and the best part- no onions to chop or become teary-eyed over. Nice change from the norm. Serve as a main dish with rotis or rice for 2, or for 4 as a side to your Indian meal. Enjoy!

Provided by MrsMM

Categories Curries

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

10 -12 small potatoes
2 tomatoes
2 garlic cloves
1/2 teaspoon ginger
2 dried red chilies
1 1/2 teaspoons cumin powder
1 tablespoon garam masala
2 cloves
2 cardamoms
1/2 teaspoon fennel seed
1/2 cup plain yogurt
2 tablespoons canola oil
salt

Steps:

Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
Garnish with cilantro if you like, and serve!

ALOO GOBI

Aloo Gobi image

Make and share this Aloo Gobi recipe from Food.com.

Provided by chuckdarwin

Categories Curries

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chili, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 (8 ounce) cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

Steps:

Heat vegetable oil in a large saucepan.
Add the chopped onion and one teaspoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.

Nutrition Facts : Calories 215.9, Fat 7.5, SaturatedFat 1, Sodium 335.1, Carbohydrate 34.4, Fiber 6.4, Sugar 5.7, Protein 5.7

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