Home | Veggie Table - Show #35

Veggie Table - Show #35

Dam Aloo

2 lbs (1 kg) -- New potatoes
2 cups + 3 tsp (200 g + 15 mL) -- Veg/canola oil
1 tbsp (15 mL) -- Finely chopped or pureed ginger
1 or 2 -- Fresh hot (green) peppers, sliced lengthwise
1 tsp (5 mL) -- Salt
¼ tsp (1 mL) -- Ground red pepper
1 ½ tsp (7 mL) -- Garam masala
½ tsp (2 mL) -- Ground cumin
½ tsp (2 mL) -- Turmeric
3 tbsp (44 mL) -- Chopped fresh coriander
1 cup (100 g) -- Yogurt
¼ cup (50 mL) -- Water

Boil potatoes in just enough water to cover them for about 10 minutes, uncovered. Drain and peel. Heat 2 cups of oil in a wok until a haze forms, and deep fry the potatoes about 2 minutes until golden brown. Remove and drain on paper towels. Prick holes in them. In a heavy saucepan heat 3 tsp oil over medium heat until alight haze forms over it. Fry ginger and green chilies. Stirring constantly, add salt, red pepper, 1 tsp garam masala, cumin, turmeric, and green coriander. Stir in yogurt and water and bring to a boil. Add potatoes and coat well with mixture. Turn down the heat and cover with tight fitting lid. Simmer for 20 minutes. Remove from heat, rest for about 20 minutes before uncovering. To serve, heap on platter, pour sauce over and sprinkle with garam masala.