Curried Potatoes

Choto Mashir Choto Alu Dom

Choto mashi packed a whole bag full of her garden fresh, small size potatoes for us with ma, along with others, when she returned from her month long stay . 

Armed with  a peeler and a knife, Ma sat herself down on our glass topped dinning table to "prepare" as she likes to call it , the veggies!! She loves to peel off the thin outer covering of the tiny potatoes, radish, carrots etc and cut them into various sizes. Every veggie has a definite cut for a definite preparation and Ma wont have it any other way."You will destroy the very look of the preparation " she tells our help. 

The grand old lady loved to cook. Now ,since Baba expired , she has almost given it up. She goes back to the kitchen only for her younger son ,when he comes with family to spend his vacations here . I couldn't persuade her to give that up, so I gave up. But at other times, she loves to tell us all about her experiences,and we love to hear her over and over again.

The small variety of potatoes

The removal of the outer cover is called "Khosha Charano" in Bengali. These fresh potatoes have such a fine cover, that just rubbing with your bare hand, can do the job. Ma loves doing all this and I watch her giving instructions to Anjali with great passion. Been doing this since 1957 she says with great pride.

I own a pile of recipe books but Ma can't be bothered with them. So here's what was cooked .

Ingredients Used  :   1 kilo of White Potatoes,washed and the cover rubbed off, Peas 500 grams , was shelled, 4 pods of Garlic peeled, Ginger 1 inch, 1 large Onion  chopped fine , 1 large tomato pureed, 2-3 Green Chilly's  (more if you like it hot) chopped, a handfull of  fresh Coriander sprigs finely chopped.

For the tempering :   2 Bay leaves,2 Green Cardamom's,2 Cinnamon bits, 2 cloves.

Dry Spices Used:  1/2 tsp Turmeric Powder, 1/4  tsp Asafoetida (Hing Powder), 1/2 tsp Cumin Powder, 1 Tsp Coriander Powder,1/2 tsp Mango Powder (Amchur Powder), 1/2 tsp Black Pepper Powder,1/4 tsp Chilly Powder.

White(Refined) Oil 2 tbsp, 1 tbsp Pure Ghee(Clarified Butter), Salt _Sugar as per taste,1 tsp Garam Masala powder (Everest Garam Masala Powder)

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• Method :

After cleaning the potatoes and shelling the peas keep aside.Grind the tomato to make a puree. In a bowl, add a little water about 1/2 a cup to make a smooth paste with all the dry spices . Keep aside.Chop the others . Put some water to boil for the gravy.

 Heat the oil and add the tempering when the oil is hot. Remember to reduce the heat before adding the tempering. Stir a bit and add the potatoes. Stir fry a bit then add the chopped Onion,Garlic ,Green Chillyand Ginger and fry stirring. Add the tomato puree. Cook on low flame till oil leaves the sides .

Add  the spices now along with the water . Cook well. When you smell the aroma its done. Add the peas and 1/2 a cup of boiled water . Cover and leave to cook on low heat. When the water is almost dry and the potatoes 

cooked , sprinkle the Garam Masala Powder, Ghee and the chopped Coriander. Now, dish out. Serve with hot Roti (Indian Bread) and fresh Salad .

ENJOY!!!