Dum Aloo (un tipo di curry indiano)

Stasera la cena sara’ a base di questo curry, imparato lunedi al mio corso. Le foto sono state scattate durante il corso. La ragazza dice di non abbinare riso a questo tipo di curry ma il paratha (pane). Ho la ricetta anche per quello ma stasera ci abbino il riso 😉

a questo “pastone” aggiungere patate ed altre verdure (no ceci), oppure carne o pesce.

risultato finale, quello sopra non e’ prezzemolo, ma coriandolo.

COMMON CURRY (DUM ALOO)

Ingredients:
1 bowl of onion cut into big pieces (1 big onion+1small)
1 bowl of tomatoes cut into bog pieces
2 piece of bay leaf
2 piece of dry red chilli
2 pieces of cloves (chiodi di garofano), black pepper and cinnamon
5 (or more: lei ne ha messi 16!!) pieces of cashew nuts
10 pieces of coriander seeds (anche qua direi molti di piu’)
1 tbsp of oil (always corn oil)
1 cube of butter / 1 tsp cream
1 tsp garam masala (spice powder)
¼ tsp of chilli powder
¼ tsp of turmeric powder (optional)
½ spoon of salt
1 tbsp of water

Method:
1. Take 2 wooden spoon of oil in the pan, fry the bay leaf, dry red chilli, cloves, black pepper, cinnamon (1 piece), coriander seeds.
Add cashew nuts.
Add the onion, garam masala, chili powder, turmeric powder and fry till golden brown, and then add tomatoes.
2. After tomatoes are half cooked switch off the gas and let it cool down.
3. Put the gravy in the mixer.
4. Put some oil or butter in the pan, add the gravy, 1 tsp of salt and water (a little bit). Optional 2 tsp of sugar .
5. You can add either blanched mix vegetables like peas, 1 big potato, capsicum (peperone), beans, carrots (no chick peas) OR chicken OR fish to make the curry complete
6. Add the sour cream on the top, garnish with ginger sticks and coriander leaves.