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Baby Potato Curry Kaandha Dum Aloo

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Baby Potato Curry Kaandha Dum Aloo Recipe, aloo Sabji, How To Make Baby Potato Curry Kaandha Dum Aloo Recipe

Baby potato cooked with an onion paste simmered and cooked in dum style.

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; combi... Read More..

About Recipe

Bangaldumpa koora, Uralaikilangu Kuzhambu, Aloo torkari

How to make BABY POTATO CURRY KAANDHA DUM ALOO

(43 ratings)
25 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
BABY POTATO CURRY  KAANDHA DUM ALOO
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : March 05, 2019


Ingredients used in BABY POTATO CURRY KAANDHA DUM ALOO
• Onion shallots - 250 grams.
• Baby potatoes - 250 grams.
• Garam masala - 1 tablespoon.
• Chili powder - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Ghee - 2 tablespoons.
• Cashew nuts - 1/4 cup.
• Water melon seeds - 1/4 cup.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Coriander powder - 1 tea spoon.
• Tomato purees - 1 cup.
• Kasuri methi - 1 tea spoon.
• Hing - 1 pinch.
• Khoya - 1 tablespoon.
Method:
  • Heat ghee in a pan, add cumin seeds, a paste of water melon and cashew nuts (soak water melon seeds, cashew nuts seeds), cook it till raw flavors are gone.
  • Now, in the same pan add hing, turmeric powder, khoya, red chili powder, coriander powder, garam masala, tomato puree, salt and cook it for some time till oil oozes out of gravy.
  • Then add water (to the preferred consistency), potatoes, onion shallots (peel the boiled potatoes and onion shallots shallow fry them in another pan).
  • In the same pan, add roasted kasuri methi, simmer the flame for 2 to 3 minutes.
  • And finish it off with chopped coriander leaves.

Serve hot with naan, parathas and boiled rice also.






Cooking with images Batate Rassa , Potatos rasdar, Aalugadde saaru





Articles


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 12th 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:

250 grams Baby potatoes
1/4 cup Cashew nuts
1 tbsp Chilly powder
1 tsp Coriander powder
1 tsp Cumin seeds
1 tbsp Garam masala
2 tbsp Ghee
1 pinch Hing
1 tsp Kasuri methi
1 tbsp Khoya
250 grams Onion shallots
  to taste Salt
1 cup Tomato purees
1/4 tsp Turmeric
1/4 cup Water melon seeds

 

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/

You may also like chicken chukka varuval without onion and tomato , chicken cordon bleu 1 , chicken cream garlic 1 , chicken curry 1 , chicken curry 2 , chicken curry 3 , chicken curry 4 , chicken curry 6 , chicken curry a 2 , chicken curry c 1 ,

 

Comments & Reviews

 

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Recent comments

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fifiyaro Posted on Thu Apr 18 2013

as always awesome recipe chef ;) ..... and i'm hungry AGAIN !!!

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J Kap Posted on Thu Apr 18 2013

Hi chef Can you please post vegie and fruit juicing recipe regularly thanks

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ppoint432 Posted on Thu Apr 18 2013

Chef: Can you stop posting so many videos? I'm afraid that you are going to leave us again (shortly)!

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Atif Siddiqui Posted on Thu Apr 18 2013

COOK MORE MEAT

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Neththra'sVision Posted on Thu Apr 18 2013

I agree with you.

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Hemant Trivedi Posted on Thu Apr 18 2013

What happened Chef? I was expecting you to drool, close your eyes while tasting....May be you heeded my advice not to drool.... And yes, you are churning out videos very frequently nowadays. It is ok till the quality is maintained.

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aaahshs Posted on Thu Apr 18 2013

Man this guy is awesome, everything he makes looks and tastes great!

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Cherita Md Posted on Thu Apr 18 2013

Yummy!

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irenenergy Posted on Thu Apr 18 2013

I love that you post English titles too as idk what to expect if I see only the Indian name (I don't understand). Love your recipes! They all look very flavorful

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praneeth jagarapu Posted on Thu Apr 18 2013

man this is awesome... I always thought my watermelon seeds are getting wasted.. well now i have to store them for this dish... thanks chef..

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Ganesh Kumar Posted on Thu Apr 18 2013

Hello Chef, is there any possibility to make videos for people we in the diet plans. We love your videos, not only your food tasty but videos too.

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Nido Posted on Thu Apr 18 2013

Hey Chef! Can you teach a simple aviyal recipe?

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