50 Shades of Aloo…..


No connection to the movie, sorry to disappoint you all 🙂 but this dish as christened as such by the original chef after seeing the various golden brown shades of these beautiful baby potatoes coupled with intense discussions over various dinner parties about the film and its psychology!!!

Its great cooking with friends and its even better when you cook with people who have OCD in general. Hence, for the first time in my life, I cooked using exact measurements ( though a teaspoon for me is two fingers and a tablespoon is 3 heaped finger full ) but that was allowed, after a lot of moaning and groaning by our Masterchef!!!


The beauty of this dish is its simplicity and low spice quotient, again something which was so painful for me to follow but the end result was surprisingly delicious!




MASALA : Grind or crush finely the following – 1 tbsp coriander seeds, 1 tsp cumin seeds, 3 cardamom, 2 cloves, 2 pepper corns, 1 small piece bay leaf

15-20 BABY POTATOES, boiled and shallow fried in oil, till it turns beautifully golden. Keep aside.

3 tbsp oil

1 onion finely chopped

1 tbsp ginger garlic paste

1 cup yoghurt, well beaten

1 tbsp kasoori methi ( dry fenugreek leaves )

1/2 tsp turmeric, 1 tsp red chilli pd, salt to taste


Heat 3 tbsp oil, add chopped onion and stir till it turns transparent. Add ginger garlic paste, stir well. add the ground masala, stir with potatoes till well combined. Add 1/2 tsp turmeric and 1 tsp red chilli powder, stir. Add beaten yoghurt and combine all carefully and let it cook till oil leaves the sides of the pan. Add kasoori methi now. Finally add 2 or more cups water and cover and let it boil for 5 minutes. Garnish with coriander seeds.

The trick is to use these measurements and not give way, like me, and start using your own spices here and there :)))


Sharing a tiny bit of trivia, in passing…..

Dum aloo is a kashmiri cuisine and has been adopted by Bengalis who of course added the ‘o’ to it and called it floor Dom ( gosh, i really love the way they speak!!! ). Wikipedia tells me a very interesting story about the origin of Dum Aloo in Bengal. The Oudh famine in 1784 introduced Nawabi cooking in Bengal who substituted beef with baby potatoes ( supposed to be a dutch novelty then and hence taken up by he intellectual and westernised Indians in British India ) and slow cooked them according to the tradition of Ain-i-Akbari ( overnight beef stew).

4 thoughts on “50 Shades of Aloo…..

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