Dum Aloo-Curry-Naan

Dum Aloo-Curry-Naan

Printable recipe for this authentic Indian dish is provided by Meenakshi Argarwal & Cooks Corner, Green Bay.

DUM ALOO / CURRY / NAAN Meenakshi Argarwal

 

CURRY

2 medium red onions                                              2 hot green peppers

1” piece of ginger                                                     3-4 gloves of garlic

1/2 cup oil                                                                  1/2 tsp asafetida

1 tsp cumin seeds                                                    2 cups tomato puree (or 1 cup tomato paste

 

Grind onion, garlic, hot peppers and ginger to a fine paste in a food processor. Heat oil in a pan and add asafetida. Add onion paste. Stirring frequently, let it simmer until golden brown and oil starts to leave the paste. Add tomato puree and simmer for a few more minute, until the curry is nice and thick. Let it cool and store in an airtight container in freezer for months.

 

DUM ALOO   serves 2-3

1/2 cup curry                                                             1/4 tsp turmeric powder

1/4 tsp red pepper powder                                      1/4 tsp garam masala

1 tsp coriander powder                                           2 Tbs plain yogurt

salt to taste                                                                1 cup water

10 small golden potatoes                                       oil for deep frying

fresh, chopped cilantro

                                                           

Peel potatoes. Using a fork, poke holes in the potatoes and soak them in water. Heat oil in a pan and deep fry whole potatoes until golden brown. Using a pressure cooker, heat it and add curry and dry spices. Stir and then add yogurt. Stir, then add water, fried potatoes and salt to taste. Close lid and pressure cook for 5-10 minutes on medium heat. Turn the heat off, remove the cooker from the heat and let it cool. After the cooker is cooled, release left over steam, pour dum aloo into a serving dish. Serve hot with fresh cilantro as a garnish.

 

NAAN (Indian Bread) serves 4-5

1 1/2 tsp dry yeast                                                    1 cup warm water

1 1/2 tsp sugar                                                          3 cups all purpose flour

salt to taste                                                                6 Tbs butter

3 Tbs yogurt                                                              3 tsp kalongi seeds

 

Add dry yeast and sugar to warm water and leave it for 10 minutes. Mix flour and salt. Add yeast, butter and yogurt. Make a soft dough, knead well. Cover and leave it for 4 hours to rise.

Heat oven to 350°. Cover an oven tray with foil, spray with non-stick cooking spray. Break the dough into medium-sized balls. Roll the ball with dry flour into an oval-shaped, about 1/4" thick and sprinkle a few kalongi seed on it and bake it on both sides until slightly brown. Spread with butter and serve hot with any curry dish.

 

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