DISH NAME : AJWAINI ALOO SIMLA MIRCH( POTATOES AND CAPSICUM FLAVORED WITH CAROM SEEDS)

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Description

Carom seeds belongs to the cumin and parsley family, carom seeds are tiny, oval-shaped with a sharp and penetrating taste. It has been used since ancient times for its aromatic and medicinal properties. Carom seeds are mostly used in whole form, and very rarely as a powder. because of its strong aroma it is used in very small quantities. It is used in Indian fried snacks as it aids digestion. Being a good digestive, it added to the buttermilk served after a meal or eaten in dry roasted form.
The fruit of Capsicum plants have a variety of names depending on place and type. The spicy varieties are commonly called chilli peppers, or "chillies". The large, milder ones are called bell pepper in some countries. The fruit is called paprika in some other countries (although paprika is commonly refered to the powdered spice made from red capsicum. Capsicum can be eaten raw or cooked. Red capsicum is much sweeter than green and yellow varities.
Kasuri Methi refers to dried leaves of the fenugreek plant. It is an herb with slightly bitter but addictive taste. Used as a spice in Indian curries, tandoori dishes and also in certain parathas etc. For home made kasuri methi, sort the fenugreek leaves to remove rotten ones, then wash and pat dry the good leaves. Allow to dry in the sun for a few weeks, till all the moisture is gone.
Potato lovers often regard it as comfort food. It is a staple food in many parts of the world. It is a humble mans meal as well as adorns the tables of food giants like KFC, Mcdonalds etc. Potatoes are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. There are about 100 varieties of edible potatoes. They range in size, shape, color, starch content and flavor. Those that are harvested before maturity and are of a much smaller size are known as baby potatoes.
Fresh cream is wholesome and thick with a silken texture that can be added to both sweet and savoury dishes. Earlier fresh cream was sourced from local dairies. Today we have readily available cream in super markets. These are pasteurized low-fat cream. This cream comes from fresh milk that is processed and sterilized at high temperatures and then packaged, ready for use. With only 25% milk fat , it cannot be used as whipping creams as the required soft peaks don't form. Very rarely cream with 35 % is available under Milky mist brand name. Fresh cream should not be confused with non dairy whipping cream which has soya and also is sweetened.

Note

1) If you want a dry curry, omit cashew paste and cream.
2) Can use colored capsicums.
3) Boil and peel tomatoes. Remove seeds and blend when cool.
4) Fresh cream used here is dairy cream (amul, milky mist) and not non dairy whipping cream.

Method

1) Soak cashews in 6 tbsp. hot water for 15 minutes. Then grind to a paste.
2) Cube potatoes and parboil .Then deep fry in oil.
3) Dice capsicum and deep fry.
4) Heat oil, splutter carom seeds and kasoori methi.
5) Then add and saute finely chopped onion, till golden brown.
6) Then add turmeric powder, corriander powder and chilli powder.
7) When done add tomato puree and salt. Saute till oil seperates.
8) Then add garm masala powder and cumin powder.
9) Mix in potato and capsicum. Then add cashew paste and add cream at this stage, if using. Let it come to a boil.
10) Mix in lime juice. Garnish with corriander leaves chopped .

Serving Suggestions

Serve hot with chapathis , naan etc.