Anardana Aloo Dum - अनारदाना आलू दम (Potatos in Gravy - Low Oil Version)

Hello friends,


I learnt this special taste of adding anardana powder (Dry Pomegranate Seeds Powder) from a dear friend of mine "Sapna". Thanks Sapna. The original recipe demands shallow frying potatoes, but going with the theme of my event Only Series - Low Oil / Low Calorie event, which was started by Pari, I changed that step into just frying without oil.


That tanginess that you get from anardana powder, is just amazing. When I had tried it at a potluck at my friend Sapna's place (made by her), I just couldn't stop myself and kept eating the baby potatoes even after I was done with my dinner and one of my friend Rupali was teasing when I also took some leftovers for home, that there is a very slim chance that that packet would reach home safely and I may eat it all in the car itself. Believe me I was tempted, but I was full beyond words... lol :)


Anardana Aloo Dum - अनारदाना आलू दम (Potatos in Gravy - No Oil Version)

Ingredients
Baby Potatoes - 10 small ones (Baby potatoes are the best for this, but as I so wanted to make it and did not have them at home, I used Russet potatoes instead)
Onion - 1 large one, chopped roughly
Tomato - 2 medium ones, chopped roughly and pureed
Green Chilies - 2-3 (per your taste), chopped roughly
Ginger - 1 inch piece, chopped roughly
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Cilantro - 2 tbsps, chopped finely for garnishing
Dry Masalas
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chili) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Amchur (Dry Mango Powder) - 1/2 tsp
Anardana (Dry Pomegranate Seeds) Powder - 1 -2 tbsp, depending on how much you may like, I used 2 tbsps
Garam Masala - 1 tsp
Preparation

• Peel and chop potatoes in 2 inch cubes (if using any variety other than baby potatoes). If using baby potatoes, just peel and prick them well.
• Take a non-stick pan (wide enough to accommodate all potatoes pieces in one layer), add 1 tsbp water and then add potatoes in one layer and cover and cook on slow flame till they are almost cooked (not mushy).
• Now, remove the cover and fry them slightly over higher heat for 2-3 min. Don't mix too much using spatula otherwise (try shaking the pan or tossing the potatoes to flip them), they will be mushy.
• Meanwhile, grind together onion, green chili and ginger together into a fine paste.
• Now, take another non stick pan, add rai jeera (yes, no need to oil), let them splutter.
• Add, onion paste to it and fry till it is well cooked (you will know when the raw smell of onions is gone).
• Add all dry masalas (except garam masala) and fry for another 2 min.
• Add tomato puree and fry till that is well cooked.
• At this point, if you would like to have the curry dryer than usual gravy, just add 1/4 cup water along with potatoes and cover and cook for another 5 min on lower heat. But, if you like the gravy version, add 3/4 cup water along with potatoes and cover and cook for another 5 min on lower heat.
• Once the potatoes are cooked in gravy add garam masala and mix well.
• Garnish with finely chopped cilantro.

Serving
Serve them with naan, paratha or like I did some hot pooris. We all loved it :)

This is also a bookmarked version for me as I had this mentally bookmarked for a while from Sapna and I got a chance to try this out now. Thus, this post goes to my Bookmarked Recipes event.


Also, sending this to Two for Tuesday - Blog Hop 13.

That's all for now. Take care till post.