Friday, May 4, 2007
Peshawari Aloo Aur Naram Roti (Potato gravy with soft Rotis)
Just wanted to give a royal name to my gravy and thus came the title “Peshawari Aloo”.
I got some great tips for making rotis from Sushma’s monthly cooking tipology.
Thanks to Sushma, as I never used to get soft rotis before.
Ingredients for Peshawari Aloo
10-12 baby potatoes (boiled)
½ cup cashew nuts
2 big onions medium cut
1 cup tomato puree
1 cup fresh mint leaves
2 bay leaves
2 pods of cloves
½ tsp aniseed (saunf)
1 tbsp chopped ginger
1tsp Garam masala
1tsp coriander powder
1tsp cumin powder
1tsp pomegranate seed powder (anardana powder)
1tsp chilli powder
In a pan add 2tbsp oil and fry the onions till the raw smell leaves. Let it cool. Grind the onions, cashews, mint leaves and ginger into a thick paste. You can add garlic if you want. In a deep bottomed pan add some oil and fry aniseed, bay leaves and cloves.
When the aroma arises, start adding the onion paste, tomato puree, and all the other powders. Give a good stir, simmer the stove to medium and add a cup of water as the gravy keeps getting thick. Let it cook for a while. Now add the potatoes and leave it for another 10 minutes. Peshawari Aloo is ready for garnish.
Garnish with some fresh cilantro, fresh cream, chopped onions and mint leaves.
For roti dough I added milk instead of water along with salt, ajwain (carom seeds), 1tbsp oil, and little ricotta cheese. The rotis came out real soft thus called the “Naram rotis”.