Blogging Marathon# 62: Week 4/ Day 1
Theme: No Tomato Gravies
Dish: Punjabi Aloo
I have tried 3 curry recipes using different ingredients to give the gravy consistency. For the first day, the curry is thickened with yogurt and a little bit of heavy cream. I was skeptical if my yogurt-hating husband would like it or not. But he didn’t really notice the yogurt that much, so this curry goes into our recipe rotation.
This recipe is from a Telugu cooking show. The highlight of the dish is the freshly made spice powder. Quantities for the spices given below will make spice powder enough for 2~3 curries. This curry is great to serve with both rice and roti. I made a mini Punjabi meal with Punjabi Dal Tadka, Punjabi Aloo, roti and matar pulao.
For the Spice Powder:
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 3 ~ 4 Cloves
- ½ tsp Seeds Nigella (onion seeds)
- 1 Cinnamon " stick Stick
For the Curry:
- 2 Potatoes Medium , boiled and chopped
- 1 tbsp Butter
- 1 tsp Ginger , finely chopped
- 1 tsp Garlic , finely minced
- 1 Onion Small , finely chopped
- 2 Chilies Green
- ¼ cup Yogurt , whisked
- ¼ tsp Turmeric
- 2 tbsps Heavy Cream
- To taste Salt
- 2 tbsps Cilantro , finely chopped
- Make the Spice powder: Dry roast the ingredients under Spice powder until fragrant, about 30seconds. Cool and grind to a powder.
- To make the Curry: Heat butter and oil in a pan, add chopped ginger and garlic and fry till aromatic. Add onion, green chilies and saute till the onions turn slightly brown around the edges.
- Stir in the whisked yogurt, turmeric, salt and cook for 2 minutes.
- Add the boiled potatoes and 1~2tsp of ground spices; cook for 5~6 minutes. Add some water if the curry looks too thick.
- Finally add the cream and cook till heated through. Garnish with chopped cilantro and serve with rice or roti.