Potatoes in Gravy/Aloo gravy

Dear Foodies,


This was a dish that came out of boredom eating the usual potato fry. I wanted to make some kind of gravy and dint want to follow my usual style of boiling onions and tomatoes in water, cool and blend them to give the base for the dish. What I tried this time was to blend them raw and then cook. The difference in the texture and taste was significant and I liked it a lot better than my usual gravy.
I made Jeera rice along with this, it is one of my favourites and is also very easy and quick to make. I have also added the recipe for the Jeera Rice at the end of this post.

Back to the Potatoes, here's my recipe:

Ingredients:

• 6 nos - Potatoes
• 4 Tbsp - Oil
  

Spices:

• 3 nos - Cloves

• 2 nos - 1 inch Cinnamon sticks

• 1 nos - Cardamom/elaichi

• 1 tsp - Fennel seeds/Saunf

• 1 tsp - Turmeric powder

• 2 tsp - Red chilli powder

• 2 tsp - Garam masala powder

Soak for 10 mins in luke warm water:

• 1 Tbsp - Poppy seeds/Khus khus

• 2 Tbsp - Broken Cashews

Blend the soaked ingredients along with:

• 2 nos - Onions, roughly chopped

• 4 nos - Tomatoes ( I used one can of chopped tomatoes)

• 3 nos - Garlic pods

• 2 nos - Green chillies

Procedure:

1. Boil the potatoes in some salt waterand peel. Before boiling them, you can randomly prick the potatoes with a fork which will help in cooking them uniformly. If using baby potatoes you can use them whole else cut them into quarters after boiling them.
2. Heat 2 Tbsp of oil in a wide pan and slightly roast the boiled potatoes such that a thin outer crust is formed.
3. Heat the rest of the oil in another pan and add the whole spices.
4. Once they slightly change color add the blended paste and simmer till the oil separates. Add some water to the mixture if its too thick or it will bubble out and spoil your kitchen.
5. Add the powders and the potatoes next and let the gravy simmer for around 7-8 mins by which time the potatoes will take in the spices.
6. Before turning off the heat you can also add some cream to lend a rich taste to the gravy. The cashews and poppy seeds used give a nice creamy texture and also tone down the spices a bit.
7. Serve hot with Indian breads like naan/paratha/rotis or mild rice variations like pulao/jeera rice.

Note:

• You can skip the roasting of the potatoes. I was in a mood of some crunch in the recipe and so roasted them a bit.
• I guess you could add other vegetables like diced carrots, peas, cauliflower to this gravy.

Jeera Rice :

Ingredients:

• 2 Tbsp - Cumin seeds/Jeera
• 2 nos - Elaichi/Cardamom
• 4 nos - 1 inch sticks of Cinnamon
• 2 nos - Bay leaves/Biryani leaves
• 1 nos - Onions, finely chopped
• 2 nos - Garlic pods,sliced (optional)
• 3 cups - Rice, pre-soaked in water for 30 mins

Procedure :
Heat some oil in a wide saucepan and saute the whole spices, once the raw smell vanishes add the garlic pods and onions and saute till the onions are transparent. Now add the rice and mix till the spices blend well and saute for about 1-2 mins. Transfer it all to a rice cooker, add water, salt and cook.