Monday, 29 September 2008

Alu Dum - Potatoes in a Cashew Sauce

I absolutely love this simple recipe!
I have always liked such dishes but I try not to eat it TOO often because they are laden with heavy cream and butter. This version, however is low in fat! how, you ask?
Instead of deep frying the potatoes, I sauteed them in some Olive Oil to get that browned look and I used some low-fat milk instead of heavy cream to get that richness in the gravy. The taste is still wonderful!
Serve this with some hot pooris or parathas and you have a delicious weekend lunch, or better yet, take it to a potluck and it will IMPRESS!

This is what you need:


10-15: new baby potatoes
3-5: ripe, red tomatoes
1 tbsp: tomato paste
10-15: Cashews, soaked in water for half an hour (at least)
1 large onion - chopped
1 large jalapeno-chopped (optional)
1 small piece ginger- chopped
2-3 cloves garlic- chopped
1 heaping tbsp - your favorite garam masala
1/2 cup - low fat milk (optional) use any other dairy free product if making this 'vegan'.
1 tbsp - Paprika ( you can add more if you'd like)
1 tsp-Tandoori Masala and your favorite Garam masala
Salt, sugar, turmeric - to taste
1 tsp - cumin seeds and nigella seeds
Oil - per your taste

Boil the new potatoes first and let them cool. Peel the skin off and set aside. In a wide pan, heat some oil, about 1.5 tbsp, and add the nigella seeds. Add the peeled potatoes and saute on medium heat until they get a brown hue all over. While the potatoes are browning, make the sauce. You'll need your blender for this. Blend the cashews, onions, tomatoes, ginger, garlic and the jalapeno. Make a thick puree. Make sure there are no lumps.

In another deep pan, heat a little bit of oil and add the cumin seeds. Add the tomato paste and cook until you see the oil leaving the sides of the pan. Now add the rest of the puree. Simmer this until the raw smell is gone. Add the rest of the seasonings and the milk. Cover, and let the sauce thicken. Add the potatoes, and stir well. Cook further for another 10 minutes. Garnish with cilantro and serve hot. I served this with Pooris.


Here's my latest food post on Food Network Canada website: Taj Mahal - A Review.


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