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Baby Potatoes

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  2. Saraswati Puja
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photo by Trisha Rudra

INGREDIENTS
15 pieces baby potato
baby potato ...
  • chota aloo
    (छोटा आलू)
2 pieces onion
onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
  • cebolla
  • Sal
  • Pyaj
    (प्याज)
1 pieces Ginger
Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
  • Jengibre
  • Sal
  • Adrak
    (अदरक)
10 pieces garlic cloves
garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
  • ajo
  • Sal
  • Lashun
    (लहसुन)
2 tablespoons poppy seeds
poppy seeds Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed...
    10 pieces Cashew blanched
    Cashew nut Cashew nut is a delicious sweet and crunchy delight. It has a rich flavor and is also a popular snack. It can be eaten raw, roasted, salted, sugared, etc. Cashew is used to enhance the flavor in both sweet and savory dishes....
    • maranon
    • Sal
    • kaju
      (काजू)
    1 tablespoon charmagaz
    charmagaz ...
      2 pieces tomatoes
      tomatoes Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
      • tomate
      • Sal
      • tamatar
        (टमाटर)
      2 teaspoons Garam Masala Powder
      Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
      • garam masaala paudar
        (गरम मसाला पाउडर)
      3 pieces Bay leaf
      Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
      • tej patta
      4 tablespoons Ghee
      Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
      • Ghee
        (घी)
      as per taste salt
      salt
      Also known as : sea salt , iodized salt
      ...
      • sal
      • Sal
      • namak
        (नमक)
      1 teaspoons sugar
      sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
      • cheeni
        (चीनी)
      1 teaspoons kashmiri red chili powder
      kashmiri red chili powder ...
        1 cups coriander
        coriander Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
        • Sal
        • Hara Dhaniya
          ( हरा धनिया)
        Tags
        About The Chef
        Lives in : Kolkata India "Expecting the world to treat you fairly because you are good is like expecting the bull not to charge because you are a vegetarian." Hmmm… as most people would say, I’m completely predictable and also completely crazy at times. Attraction towards the arts and crafts has always been a part of my hobbies. There are some mottos that I have in life. One being, To give my best in whatever I do. The other being, To accept life as it comes.
        Recipes by Trisha Rudra

        Baby Potatoes

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        Saraswati Puja is a major festival for Bengali's across the globe; a day celebrated by worshiping the Goddess of Knowledge and all things artistic, it falls on Basant Poornima. Also known as Basant Panchami, this is the first day of spring, and this is the day when everything 'Basanti' or yellow, comes out in full display. In Bengal especially, you will see young girls and women of all ages (even tiny little kids) decked up in yellow sarees or dresses, boys trying their best to woo their female crushes in the 'parar' pandals (local pandals), and the air of festivities is infectious.
        Food, is another iconic part of the rituals. Khichuri or Khichdi is cooked as a part of the puja rituals, along with 'Labra', a mixed vegetable, sides of fries, chutney, etc. Vegetarian or 'niramish' is traditionally eaten, but of course, no one is stopping you from eating 'Amish' or non-veg either

        I made this Shahi Dum Aloo, which we had with Luchis or Bengali-style pooris. While this dish is vegetarian, I have added garlic and onion, which are considered non-veg  one can also make this in a pure 'niramish' way..
        Preparation

        • Peel the potatoes, pierce them with a fork on all sides, and dunk them in cold water while you prepare the masala paste.

        • Boil the chopped/quartered onions, cashews, tomatoes in a cup of water.

        • Strain, peel tomato skins.

        • Put them in a mixer/blender, and make a paste with the ginger and garlic.

        • Heat a pressure cooker, add ghee.

        • Add the bay leaves, and fry the potatoes until they turn golden.

        • Add the masala paste, and the dry masalas.

        • Cook this on a low flame for 10 minutes or until the masala oozes ghee, and turns nice and bhuna.

        • Season with garam masala powder.

        • Add water, sufficiently...to boil the potatoes.

        • Give them 3 whistles or until potatoes are soft.

        • Lastly, garnish with coriander, and if gravy is thin, cook for a few minutes to get a makha-makha (dry gravy) finish :) You can also boil the aloos and then cook them, but I like this way better.

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