I am so weary. I took a sickie today. Now, that is really funny – it is my business, so taking a sickie is sort of weird. But I did, for most of the day at least. It was nice to rebalance myself and remind myself of the priorities in life. The busy-ness of work continues, but in a week or two will be a little lighter. Today, I feel good.
Today, some turmeric rice, some shredded raw beet greens from the pot on the balcony, and a lovely comforting dish of potatoes cooked in milk – Indian style.
Doodh Wale Aloo
(Literal translation: Milkman Potatoes)
Source : inspired by Classic Book of Indian Vegetarian Curries
Cuisine: Indian
Prep time: 10 mins plus 1 hour marinating
Cooking time: 30 or so mins
Serves: 4 – 8 people, depending how you use it
ingredients
500g small potatoes
2 large onions
1 tspn ginger, shredded
1 clove garlic
1 green chilli
1 tspn sugar
1 Tblspn ghee or oil
1 Tblspn coriander leaves (cilantro)
0.5 tspn chilli powder
salt
2 pinches cinnamon powder
4 green cardamom pods
0.25 – 0.5 tspn black pepper, freshly ground
2 cup milk
4 Tblspn grated paneer (optional)
method
Wash and peel the potatoes and prick all over with a fork.
Peel the onions and blend into a paste with the ginger, garlic and chilli. Mix the paste into 1 cup of the milk with the sugar, chilli powder and salt to taste.
Marinating the Potatoes
Pour the milk mixture over the potatoes and mix well. Leave them for an hour to marinate.
Heat the ghee or oil in a heavy based pan. Fry the cinnamon and cardamom pods for a few seconds. Add the potatoes and marinade and cook on high for 3 – 4 minutes. Then add the other cup of milk and 0.5 cup water. Cover and cook until the potatoes are tender and the gravy thickens. Add a little more water if it is necessary while cooking.
Sprinkle the potatoes with the pepper, and allow to sit, covered, for another 5 minutes before transferring to a serving dish. Garnish with grated paneer and coriander leaves.
Serve with rice or chapatis.
[UPDATED: I read For the Love of Food' tonight and realise I have no right being weary. ]
Selection from the Indian Series
- Baingan Kabharta - Eggplant Curry
- Beetroot and Carrot Salad – Indian Style
- Chana Chat with Chat Masala
- Chickpeas with Ginger Root Salad
- Dal Makhani
- Ginger Garlic Lentil Soup
- Golden Gentle Dal
- Indian Eggless Custard
- Makhana Palak - Lotus Seeds in Spinach Gravy
- Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry
- Peppered Rice
- Pomegranate and Banana Salad
- Rosa Matta Rice
- The 4 C’s Golden Spiced Saffron Tea
- Tomato Rasam for a SPICE Hit!
- Urad Tamatar Dal (Urad Dal with Tomatoes)
- Yogi Tea
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11 responses so far ↓
Medhaa // September 30, 2008 at 2:37 am |
sounds interesting, thanks for sharing
my pleasure
Usha // September 30, 2008 at 4:58 am |
Sounds like this is excellent comfort food
Taa. It was WONDERFUL.
Stephanie // September 30, 2008 at 9:06 am |
Send me your address and, at some stage, when I’ve wonkily hemmed it, I’ll whiz a wonky teatowel off to you!
Yay! Thank you so much. It is on its way……
Lucy // September 30, 2008 at 10:12 am |
But you are allowed to be weary!
A very dear friend of mine says that this year has been a long, hard one and I heartily agree.
Glad you managed to capture those stark shadows. Lovely. Look after yourself, please!
Thank you thank you. It has indeed been a hard year, but also bringing a sense of satisfaction with making it through the challenges (most times). I have always loved shadows and the light that zaps between them, but learned to photograph those shadows from you!
Deeba // September 30, 2008 at 11:22 am |
Yes, Lucy’s right. Everyone is allowed weary moments. I love the shadows falling on that beautiful cushion…& the potatoes are creamy & comforting. Never heard of this dish…looks yummy!
Thank you both for your wonderful support and compassion. That day did me the world of good.
Thanks for mentioning my cushion. I love it a lot, and the new light that comes with the Spring weather is again visiting the windows of my living area. The two come together as you see in the pic.
Food Point // September 30, 2008 at 11:39 pm |
its realy a nice article
i visit your site and got more information, good keep it up.
That is great site for cooking tips , news and information about recipes .
Thanks!
Aparna // October 1, 2008 at 12:41 am |
Have heard of dahiwale aloo, but not doodhwale aloo.
Going through the recipe it does seem somewhat like a Kerala potato stew but made in milk instead of coconut milk. It looks pretty good to me.
Good to know you’re feeling better now.
I had a bit of a search for it online, without success, so it must be a regional or family version of Dahi Wale Aloo. Actually I had not heard of cooking potatoes in curd (recipe sounds yummy) or coconut. A couple of more things to try! Thanks for the inspiration.
taste memory girl // October 2, 2008 at 10:41 pm |
the dinner plate looks beautiful – i love all the colors combined + sprinkled throughout!
Thank you! I love the colour the chard and stalks give.
Lisa // October 3, 2008 at 6:10 am |
I’m under the weather today myself and taking a weary day off. Sometimes it is necessary. This is perfect comfort food for dreary weather.
Oh, get well soon. The dish was so lovely, and not so heavy – our spring weather here is warming up day by day. Take care Lisa.
Mallika // October 4, 2008 at 2:55 am |
Sounds and looks delicious. Every time I try and cook curry with milk it curdles though…
Oh, Mallika, try this recipe. No curdling involved. Good luck!
Finally updating…Indian Potato Salad « Of A Toast and Tea // October 31, 2009 at 2:42 am |
[...] discovered doodh wale aloo at A Life (Time) of Cooking and I am getting happier and happier with the recipe the more that I make it. Or the more my [...]