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33. Whole Potatoes (Aloo dam-Nepali)
Nb persons: 0
Yield: 4 servings (2 each)
Preparation time: 35-40 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| 8 | potatoes, (medium-sized) |
| 1/2 cup | peas |
| 4 | tomatoes medium-sized |
| 2 | onions chopped |
| 2 cloves | garlic, (chopped) |
| 2.5 cm | ginger |
| 1 teaspoon | cumin seed powder into a paste |
| 1/2 teaspoon | turmeric powder |
| 1/2 cup | yogurt |
| 1 teaspoon | salt |
| 1/2 teaspoon | mixed spices, (garam masala) |
| 1 tablespoon | green coriander leaves, (chopped) |
| 1/2 teaspoon | chilli powder, (optional) |
| 2 | bay leaves |
| 2 | black cardamom, (ailaichi) |
| 2 tablespoons | oil |
Utensils Saucepan-l, ladle-l, plate-1, big bowl-1.
Process
Boil potatoes (not very soft). Peel them. Prick on all sides with a pick. Heat oil. Add bay leaves and cardamom and fry onion till liglrt brown. Add the paste of
spices and salt. Again fry for 2-3 minutes. Add tomatoes and peas and again fry for 2-5 minutes. Add potatoes and fry them till light pink. Beat yogurt and add with
chillis in thc potatoes. Cook for 2 minutes. Add mixed spices and garnish with coriander leaves. Serve hot with rice or bread.
Yield: 4 servings (2 each)
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