From elaine@cae-coed.zetnet.co.uk Tue Apr 13 15:36:43 2004
Date: Mon, 12 Apr 2004 12:27:35 +0100
From: Elaine Jones <elaine@cae-coed.zetnet.co.uk>
Newsgroups: uk.food+drink.indian
Subject: Recipe: Dum ke Aloo

From "Secrets from an Indian Kitchen" by Mridula Baljekar

Serves 4

1.5 lb     small new potatoes scrubbed
4 tbs      oil
1          large onion, roughtly chopped
1 inch     ginger, roughly chopped
2 tbs      white poppy seeds, dry roasted and ground
3 oz       full fat yoghurt, whisked
1 tsp      turmeric
1 tsp      ground cumin
1 tsp      chilli powder
0.5 tsp    garam masala (this goes in at same time as rest of spices
                         so I used just ground fennel)
1 tsp      salt
2          fresh green chillies sliced
2          fresh red chillies sliced
0.5 oz     finely chopped coriander leave and stalks
2 tbsp     finely chopped fresh mint or 1 tsp dried


1.  Boil potatoes until nearly tender, drain, immerse in cold water,
    prick all over and place in baking dish.

2.  Heat 1 tbs oil over med-high heat and fry onion and ginger for
    3 - 4 mins., remove and leave to cool a little.

3.  Blend yoghurt, fried onion and ginger; add ground spices, salt and the
    remaining oil, mix well and pour over potatoes.

4.  Cover with foil and bake in top of oven 190°C for 10 -12 min,
    reduce temp to 180°C and bake for further 7 - 8 mins.

5.  Remove foil and stir in chillies, coriander and mint; cook uncovered
    for 3 - 4 min. The sauce should be coating the potatoes - if too dry
    add a little water with the herbs.


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