Thursday, 9 July 2009

Khoya Aloo - Potato Curry with milk solids

Khoya (or Khoa /Mawa) is made by drying milk over low heat, till it reaches an almost solid consistency. It is used in the preparation of various Indian sweets, and sometimes savory dishes as well. My recipe falls in the latter category.
Potato curry, in India, can be made in so many ways – every family has their own variation. Sharing my recipe which uses khoya. The curry is rich in taste (and calories to an extent), and yet quite simple to make.

Boiled Potatoes: 2 (cut in cubes)
Khoya: ½ cup
Tomato: 1 medium, blended to a pulp
Turmeric powder: ¼ tsp
Coriander Powder: ¾ - 1tsp
Red Chili powder: ½ tsp
Cumin Seeds: ½ tsp
Sugar: ¼ tsp
Salt: To taste
Oil: 1 – 2 tbsp

- Mash the khoya with your hands. Heat it in a thick bottomed pan / kadhai and keep stirring till the texture is golden brown. Keep aside
- In a pan, heat the oil, and add cumin seeds. When they splutter, add the tomato pulp, turmeric, red chili powder and coriander powder. Sauté on low heat till the spices are well blended with the tomato, and the oil begins to separate.
- Add the khoya and stir for another 2 – 3 minutes
- Add the potatoes, salt, sugar and around 1 cup water
- Bring the curry to a boil, and let it simmer on low heat till most of the water has evaporated and the gravy reaches a thick consistency
- Serve hot with parathas

1 comment:

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