As indicated in my last post, this weekend I tried making the gluten-free Naan and unfortunately, it did not work out. I tried two different flour combinations – one from a gluten-free website and one a combination that I came up with. The flour did rise a little bit because of the yeast but when I started making the naan, it was hard to handle it as it kept falling apart. So I used a wooden board with dustings of flour to shape it and then I let it bake in the oven at 500F. The regular naan takes approximately 3-5 minutes to bake. But the gluten-free version had to be baked for almost 8-10 minutes. In the end it did not taste anything like naan. In face, it tasted weird! So it is back to the drawing board er…kitchen and hopefully I can come up with a good combination of flour(s) and post the recipe in the future. If any of you readers are gluten-free flour experts, could you please suggest some flour combinations that can used? Either send me an email or leave me a comment. I would love to hear from you.
Now coming back to the Dum Aloo recipe. This is a dish that is traditionally made with baby or fingerling potatoes. I used the potatoes and the anaheim hot peppers from the food choice box that we get from the local farms. The potatoes are soaked in cold salted water. This helps them from turning brown and also pulls the starch out of the potatoes, which makes them crispy on the outside and fluffy on the inside when frying them. I used whole milk yogurt to braise the potatoes but you are free to substitute 2% yogurt if you prefer. You might have to adjust the amount of water you use accordingly. Instead of 1 cup of water, try it with half a cup and then adjust accordingly. I used poppy seed to add some variation to the traditional recipe and added cashews instead of flour to thicken the curry sauce. The cashews add a healthy and nutty taste to the curry.
There are different variations of dum aloo curry. There is a Kashmiri version of dum aloo that uses tomato paste and way more spices than is used in this recipe. Will try that version of dum aloo one day and post it. You should definitely try this recipe and eat it with naan.
Dum Aloo (Potatoes Braised in Spicy Yogurt)
Enjoy the curry with some home made or store bought naan
10-12 fingerling potatoes
(or 4 medium potatoes cut into cubes)
2 tablespoons oil
1 teaspoon cumin seeds
2 dry, whole red chilis
1 serrano green chili, chopped fine
1 tablespoon fennel seeds, ground
1 tablespoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon paprika
8 pieces of whole cashews, coarsely ground
1/4 cup yogurt
1/2 teaspoon turmeric powder
1 teaspoon ginger, grated
2 teaspoon poppy seeds
1/2 teaspoon salt
1/2 teaspoon garam masala
1/4 cup cilantro, chopped
Peel the potatoes, poke with a fork all over and soak the potatoes in a bowl of salted water for an hour. Take it out of the bowl and dry them with a paper or a kitchen towel. Deep fry the potatoes for approximately 5 minutes. Remove them with a slotten spoon and drain them on paper towels.
In a medium pan, heat 2 tablespoons of oil on medium heat. Once heated, add cumin seeds and fry for 30 seconds or until light brown. Add the whole red chilis and fry till they are slightly blackened. Then add the green chili and fry for 30 seconds. Add the ground fennel, coriander powder, red chili powder, paprika and fry for 20 seconds.
Add the cashews, yogurt, turmeric powder, garam masala and ginger and fry for 1 minute or so. Add the fried potatoes and 1 cup of water and 1/2 teaspoon of salt. Lower the heat and cook for 8-10 minutes covered, occasionally, stirring the curry. Taste and adjust for salt. Remove from heat and add cilantro to the curry and let it stand for a few minutes. Serve with Naan or a crusty french bread.
Enough for 3 people