Goda Masala Dum Aloo

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!

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!

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 round and soft gujarati rotlis, paratha and fresh salad !

Thank you for stopping by and reading this post ! We hope to see you again soon 🙂