Malai Aloo (Creamy Potato Curry)

2

Potato is the most common and staple vegetables in Indian kitchen. Potato is used in almost all curries in Bong cuisine. Amongst all potato preparation ‘Niramish Aloor Dum’ is the famous one. Though I have shared many other recipes with potato before like ‘Hing Dea Aloor Dum’, ‘Tikha Chatpata Dum Aloo’, ‘Hariyali Dum Aloo’, ‘Tilwala Chatpata Aloo’, ‘Chatpata Dum Aloo’, ‘Badami Aloo’ and many more, today I will be sharing a little different recipe of Dum Aloo recipe which I have named as Malai Aloo. I have used fresh coconut paste and fresh cream with yogurt and other regular Indian spices. This recipe goes very well with ‘Luchi’ and ‘Porota’. Try this simple yet when you are going to invite some guests. I’m sure they are going to love it!

Ingredients to serve 5-6

  • Potato – 5-6 (Boiled and cut into big chunks)
  • Red Whole Dry Chilli – 2
  • Bay Leaf – 2
  • Green Chilli – 2-3
  • Ginger Paste – 1 Tbsp
  • Tomato Puree – ¼ cup
  • Turmeric Powder – ¼ tsp
  • Red Chilli Powder – ¼ tsp
  • Cumin Powder – ½ tsp
  • Yogurt – 3 Tbsp
  • Coconut Paste – ¼ cup
  • Malai or Fresh Cream – ¼ cup
  • Garam Masala Powder – ¼ tsp
  • Sugar – ½ tsp
  • Salt – To taste
  • Mustard Oil – 2 Tbsp

Steps:

  1. Cut the potatoes in to big chunks. Heat oil in a heavy bottomed pan or skillet. Temper the oil with dry whole chilli and bay leaf.
  2. Add ginger paste and tomato Puree. Sauté till oil separates. Now add boiled potato, yogurt and all dry masalas except garam masala.
  3. When oil starts separating from sides add coconut paste and mix well. Add slit green chilli and a little water just to mix all the spices together. Add sugar and salt. Cook for 4-5 minutes.
  4. Next add malai or fresh cream and garam masala powder. Cover and let it rest for 5 minutes.
  5. Garnish with some more grated coconut and serve with Luchi or Paratha.
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