The ‘Aloo Mewawale’ to me was a discovery recipe and now I have added this to my personal diary of favourite recipes. My friend introduced me to this dish when I had visited her place. She was fasting that day, so she had prepared this dish as a part of the ‘fasting food’. Well it sure did look appealing and very tasty considering it was on the fasting food menu. This dish prepared with cream and dry fruit is very rich in both colour and taste!
- 1 tsp Cumin Seeds
- 4 tbsp Cream
- 1 tbsp Chilli Powder
- 1 tbsp Sugar
- 1 tsp Garam Masala/whole spice powder
- 3 Tomatoes (pureed)
- 1 tsp Turmeric Powder
- 12 Medium-Sized Potatoes (peeled)
- 1/2 cup Coriander Leaves (chopped)
- 1/2 cup Almonds, Cashew nuts, Raisins and Pistachios (coarsely ground)
- 1 cup Oil
- Salt to taste
- Bore a hole into each potato and stuff it with the dry fruits and nuts (coarsely ground) mixed with salt and a few coriander leaves. Cover the potato with its taken-out piece/cover.
- Heat the oil and fry 2 to 3 potatoes at a time till they turn brown. Remove potatoes from the oil and keep them aside.
- Put cumin seeds in the same oil until they splutter; then add all the spice powders and tomato, and fry until oil separates from the paste.
- Now add potatoes and 1-1/2 cup of hot water to the above-made gravy.
- Add cream, salt and sugar, and simmer until potatoes are cooked and the gravy is well blended.
- Aloo Mewawale is ready to serve.
- Serve hot as a side dish with rotis/naans/paranthas…
Preparation Time: 35-40 minutes