Tuesday, August 28, 2012

Aloo Dum (Potatoes In Masala) Vegan

6 medium red skinned potatoes, chopped to bite size
4 tbls sesame oil
6 big garlic cloves, crushed
4 tbls flake salt

Put in a large pan and cook until potato pieces are lightly browned and fully cooked. Slide the potatoes into a large casserole dish and set aside.

8 medium sized ripe tomatoes, each cut into four quarters
1 medium sized yellow onion, chopped
1 tbls corriander seeds
1 oz slivered fresh ginger
4 tbls cup fresh finely powdered coconut
3 chillies, minced
1 tbls cumin seeds 
2 tsp cumin powdered
½ teaspoon cracked peppercorns
1 tsp cardamon, ground
1 tsp cinnamon, ground
1 tsp clove, ground
2 tsp seasame seed oil

Put all of the ingredients into a sauce pot, cover, and cook on high for ten minutes. Turn down the heat and blend with a stick blender a few bursts until the sauce is chunky, not pureed.

Pour over the potatoes and bake at 400 degrees for 20 minutes. Serve with a large salad, raita, and naan.

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