Dum Aloo, a potato curry
the person who requested the curry recipes did not specify whether the 
curries had to be with meat, so. here is a delicious recipe for a 
vegetarian curry, dum aloo. it might look like a lot of work, but it's 
not actually that difficult, and is absolutely wonderful! 
12   evensized small boiling potatoes (sometimes i just use 4
  mediumsized red potatoes)
7 Tbsp  light vegetable oil
1-1/2 cup  finely chopped onions
1 tsp  finely chopped ginger root
2 tsp  ground cumin
4 tsp  ground coriander
1 tsp  turmeric
3/4 tsp  red pepper
1 tsp  garam masala
1 cup  canned tomatoes
2/3 cup  plain yoghurt
4 tsp  salt (i use sea salt)
2/3 cup  heavy cream (optional) (i use some half and half, and probably
  not this much)
peel potatoes and prick them in 4 or 5 places. put them in a bowl of 
cold water until you are ready to cook them. 
heat 5 tbsp. of the vegetable oil in a large non-stick pan that can hold 
all the potatoes in one layer (such as a 5-quart casserole; cast iron 
dutch oven is great) over medium-high heat. when the oil is very hot, 
drain the potatoes, pat them dry on paper towels, and add to pan with 
oil. fry them until they acquire several tiny browned spots and a crust 
(about 8-10 minutes), turning and tossing them to ensure even browning. 
(this is an essential step, as the browning prevents the potatoes' 
falling apart during prolonged cooking.) with a slotted spoon, transfer 
them to a bowl. 
add the rest of the oil to the pan along with the onions. fry until the 
onions turn caramel brown (the onions will become kind of sticky and the 
oil will separate from them -- about 15 minutes), stirring constantly so 
that they do not burn. add ginger, and fry for an additional 30 seconds. 
add cumin, coriander, turmeric, red pepper, and mughal garam masala all 
at once, and stir rapidly for 15 seconds. add tomatoes, yoghurt, salt, 
and the fried potatoes (in one layer), and bring to a boil. reduce heat 
and simmer very gently, covered (we also crimp some aluminum foil around 
the lid edges to ensure a good seal), for 35 minutes or until the 
potatoes are fully cooked. check during cooking to make sure the gravy 
is not sticking and burning. the gravy should be thick enough to coat 
the potatoes. if it looks thin and runny, increase heat and boil 
rapidly, uncovered, until it reduces to the desired consistency. if, on 
the other hand, the gravy is too thick, add a few tablespoons of water. 
add cream, stir, and simmer until heated through. if you want the dish 
to taste milder and subtler, stir in a little more oil (about 2 t). 
check for salt, and serve. this serves about four people with other 
note: this dish improves with keeping. for best results make it at least 
a few hours before you are going to serve it. it can be refrigerated for 
up to 4 days without loss of flavor. 
(ID: 11497) Mirror: rec.food.recipes: Fri, Aug 1, 2003

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