Friday, February 22, 2008

Potato Dolma Curry

I found this recipe in a magazine years ago, when I didn't cook so much. The pictures always tempted me but at that time the complex recipe intimidated my can't-boil-an-egg self. I always carried it around though waiting for the perfect occasion. At one party where I was forced to put out all vegetarian fare, I did try this and it was a success.

According to my one and half minute research, 'Dolma' is a Turkish dish from where it originated, but it is found all over the Arab world.Each country has its particular way of cooking.For instance; the Turks line the base of the pot with cleaned pigs trotters, the Lebanese with lamb chops, while the Jordanians make each Dolma so small, each one a mouthful.Basically any vegetable that can be stuffed is used; usually onions, vine leaves, courgettes, tomatoes and green peppers.Once the vegetables are stuffed they can be frozen until they are needed.
So you could say this is Stuffed Potato Curry, only I like saying Dolma. It sounds interesting and decadent.

Its a calorie laden, rich curry, and a little reminiscent of the sweetish Malai Kofta. Those who like the sweet-savory flavors will definitely enjoy this. It does have a lot of ingredients and requires some work but the results are so worth it.

So here goes
3-4 medium size potatoes

For the filling
Half a cup sweet peas-boiled and mashed lightly
2 tbsp paneer- crumbled
2 tbsp khoya - crumbled
1 tsp pistachios - chopped
1 tsp almonds - chopped
1 tsp white jeera powder - roasted
1/2 tsp red chili powder
salt to taste

For the gravy
1 1/2 tbsp ginger paste
2 medium size onions, sliced
1 tbsp green/red chilli paste
1 tbsp cashewnut paste
4 green cardommoms
1 peice of cinnamon
2 tbsp raisin
2 tbsp khoya
1/2 hung curd
Take some curd and tie it up in a muslin cloth and leave it for 3-4 hours. Once all the water drains out you will be left with thick curds.
Salt and sugar to taste

Mix all the ingredients for the filling and keep aside.
Boil the potatoes till they are soft enough to carve but firm enough to hold their shape. Cut them in halves and scoop out the centre of the potato to create a hollow space for the filling. Rub a little salt on the insides. Put the filling in and pack it really tight. Heat some oil in a pan and fry the stuffed potatoes lightly till they develop a crisp exterior. Make sure to move them around carefully so the the filling doesn't fall out. For the curry, fry the onions till they look light brown. Do not burn or caramelize them. The khoya is already sweet and caramelized onions will turn this into dessert. Add the cardamom pods and cinnamon stick. Add a pinch of turmeric powder, ginger paste, chili paste and fry for a while. Let the mixture cool for a while and then blend with the curds, khoya, raisins and cashew paste. Add some water. Heat the mixture again until its cooked thoroughly and pour over the fried,stuffed potatoes. Cover the pan and simmer till potatoes are cooked.
I like this curry with roti or naan. the curry is not thin enough to be had with rice, although you could make it thinner.

2 comments:

Debasis

I have had the good fortune to try out this dish through its various levels of evolution. I must say it is one of the best things to have come out of Manasi's kitchen.

- Strongly recommended

Ashwini Deshpande

yummyyyyyyyy! mane, alis ki khayla ghaal...plsss! you have written it really well...but debasis srongly recommends...so tyacha adar rakhun tujha haatcha khau! kay!:)

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