BABY POTATO CURRY KAANDHA DUM ALOO

Baby Potato curry which is commonly known as Kandha dum aloo is an exceptional and zesty side dish showcasing north Indian and south Indian flavours combined together.  Small baby potatoes, boiled, peeled and lightly fried; combined with lightly fried shallot added into a yummy, spicy and scrumptious saucy gravy made with a mix of melon seeds, cashew nut paste, khoya, tomato puree, and mix of spices cooked together. The silky and luscious gravy is truly a bliss to the palate and lingers in the mouth yearning for more.

Versatility of Potato/ Aloo

Aloo/ potatoes are one of the popular, favourite and comfort food in most parts of the world. There are a variety of potatoes available in the market as well as an array of yummy dishes prepared with them. Potato is used for making a simple boiled potato to some exotic dishes like Dum Aloo Kashmiri, Crispy Potato Wedges etc. Potato is a versatile ingredient that can be included with a variety of veggies, meat, seafood and street foods.

Anyways, they taste the best and blend well with other flavours. Baby potatoes or potatoes are one vegetable that can be cooked quickly in a jiffy. It is also one all-time most wanted ingredient among kid’s n adults too. Potatoes are also considered for making most gourmets’ delights. Shallot is one of the key ingredient in this exotic dish that give an amazing flavour and texture to the dish along with melon seeds and cashew paste. This is quite a rich and aromatic dish that goes well with Naan, Phulkas, Chapathis or Pulaos.

Shallots

Shallots are great allium when compared to onion or a scallion. They have exclusive complex flavour of their own. When sautéed, they virtually melts into the mouth hence attribute a lot in making the dish appealing. When added to any dish, it gives a silky textured sauce, zesty and pleasant taste. Shallots are also known as North European garlic. They are specifically an onion, but look a lot like garlic and have a mild garlicky flavor. History states that they were first introduced to Europeans during the 12^th century and the crusaders brought them here as valuable treasure from the ancient Palestinian city of Ascalon (their latin name).

Some of the classic Indian recipes made with shallots are Shallots Curry- Ulli Theeyal, Eggs in Spicy Chettinad masala, Chicken roast Kerala style, Easy tasty Sambar, Malabar Chemmeen curry etc. Shallots are widely used in most dishes prepared in Chettinad cuisine, south India. They are specially added into preparing exotic non-vegetarian dishes, kormas or gravies.

Shallots are extremely healthy, easily digestible, low in calories and rich in vitamins and minerals. It is also priced with fibres and carbohydrates. Kandha dum aloo, the name itself says that this dish is cooked slowly at low flame so that the gravy becomes a little thick, silky and delicate with superlative flavours. The dish is enticing, tempting and turns out absolutely divine.

How to prepare Baby Potato Curry – Kandha Dum Aloo Ingredients:

Directions:

Heat ghee in a pan and when it becomes hot, add cumin seeds, paste of water melon and cashew nuts (soak water melon seeds, cashew nuts seeds). While this is cooking add hing, turmeric, khoya, chilly powder, coriander powder, garam masala, tomato puree, salt cook it for some time adding little water.

Add potatoes, onion shallots (peel the boiled potatoes and onion shallots shallow fry them in another pan). At last add roasted kasoori methi, simmer the flame into 2 to 3 minutes.

And finish it off with chopped coriander leaves. Serve hot with naan, parathas and boiled rice also. In India, potatoes are easily available right round the year and if cooked in a simple way by a farmer or added to a luxurious meal by the rich, the taste is always exotic and same.

Do try this explicit variation of making the dum aloo and enjoy its taste. For detailed recipe, you could also click at:

https://www.vahrehvah.com/