Friday, 18 December 2015

Goda Dum Aloo - Baby Potatoes cooked in Goda Masala Gravy #indianvegcurry #potatoes #godamasala #dumaloo #jcookingodyssey


Baby Potatoes Cooked in Goda Masala Gravy! Goda masala, a special and aromatic blend from state of Maharashtra, India.

In India every almost every region has its own kind of Dum Aloo recipes, it could be stuffed or fried but always cooked in a rich gravy.  Kashmiri Dum Aloo, Punjabi Dum Aloo, Rajasthani Dum Aloo, actually I have made Avadhi Dum and Mughlai Dum aloo too, but you may not find them on my blog. I just realise that I do not post many sabji or curry recipes here. From now on will try my best to line up few more. Reason behind it that mostly I cook Indian dishes in the evening, and to put them in the frame in the evening it's a nightmare here and please don't tell me that I can use artificial lights for it, maybe you're talking to the wall then :)

Baby Potatoes Cooked in Goda Masala Gravy! Goda masala, a special and aromatic blend from state of Maharashtra, India.

In this recent post, I told you about Goda Masala and mentioned that how we started liking Maharashtra Cuisine. Recently I prepared few dishes, Veg Kolhapuri, Misal Pav and vangi Bhat. So delicious and lip smacking but I did not put them in the frame thinking there are thousands of recipes out there, however one recipe which I created and as far as I know ( Please do let me know if any of you seen or posted this recipe before me ) I am the first one who has developed this recipe and posting it too. It's Goda Dum Aloo!

Baby Potatoes Cooked in Goda Masala Gravy! Goda masala, a special and aromatic blend from state of Maharashtra, India.

"Ma, this beats everything, even Kashmiri dum aloo, while both kids were devouring hot phulkas with Goda Dum Aloo. Really, I asked excitedly! yes, Mum, this recipe is a keeper, and please take pictures right now and post on your blog asap, because I might need so soon :) replied daughter! I did not click them in the evening but saved some and in the morning with not much preparation I took pictures.

So how come this recipe came in my mind? While making 'Misal Pav' idea sparked and thought I am making gravy for Misal pav and adding sprouted beans, why can't I add potatoes? so while I was making Misal pav, I scribbled GODA DUM ALOO recipe, and after few days got baby potatoes and prepared it this tongue tickling Goda Dum Aloo.

Baby Potatoes Cooked in Goda Masala Gravy! Goda masala, a special and aromatic blend from state of Maharashtra, India.


Full of flavours and spices, lip smacking Goda Dum Aloo where I did not fry the potatoes, neither submerged in any kind of rich gravy but only lightly roasted them in a little oil and made usual gravy using onion, garlic and tomatoes. Goda Masala imparts a wonderfully smoky sweetness which is unique to this spice blend, to the curry.

Please keep in mind if you want to use this recipe on your blog or anywhere else, then I would surely like the credit for it, you can do this by linking it back to my blog and this post.
Thank you in Advance!

Baby Potatoes Cooked in Goda Masala Gravy! Goda masala, a special and aromatic blend from state of Maharashtra, India.


You will need:-

  • 500 g boiled and peeled baby potatoes
  • 4-5 tbsp. oil
  • 3 small or 2 medium onions roughly chopped
  • 6-8 garlic cloves
  • 3 tomatoes chopped ( use less if you want to keep gravy in dark brown colour )
  • 1 tbsp. thick tomato puree
  • 3 tbsp. Goda masala
  • 1 tsp. ground turmeric
  • 1 tsp. red chilli powder
  • 1 tbsp. desiccated coconut
  • salt to taste
  • Fresh coriander leaves    


Heat 2 tbsp. oil in a heavy bottom or non-stick pan and saute boiled potatoes until they turn light pink.
Remove them and leave it aside.
In the same pan add onion and saute till nice and brown but not burnt.
Add garlic cloves and fry few seconds.
Add coconut and switch off the heat, let the coconut roast in the masala for few minutes.
Once slightly cooled, transfer onion mixture into the grinder, add tomatoes and make a fine puree. ( add tablespoon of water if too thick )
In the same pan heat remaining oil, add the ground masala and cook until you see oil leaves edges.
Now add all the masala and salt.
Cook for one minute and add a half cup of water.
Let the water boil for minute or two, add pan fried potatoes and mix well.
Cover the pan with a lid and cook potatoes for 5-7 minutes.
make sure potatoes don't break.
Switch off the heat.
Serve in a bowl, add coriander leaves and enjoy with hot phulka, paratha and fresh salad !
















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1 comment:

  1. shakunthala presen19 December 2015 at 17:02

    Wow! Awesome recipe n appealing to look at...shall give it a try soon👍

    ReplyDelete

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