Pairs well with Burmese Aloo Curry
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Burmese Aloo Curry
179.7K views • 4mo ago
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A delightful fusion of Indian and Burmese cuisines, featuring the comforting taste of potatoes enhanced with a special Burmese Tohu made from gram flour. This recipe brings a unique twist to the traditional Aloo Sabji with a hint of Burmese flavors.
00:45:00 total
Serves 6
medium
Vegetable Highlight
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Ingredients
- Gram flour - 2 cups
- Turmeric powder - 1/2 teaspoon
- Degi red chilli powder - 1/2 teaspoon
- Asafoetida - 1 pinch (a pinch)
- Salt - to taste (to taste)
- Water - 1/2 cup
- Curd - 2 heaped tbsp (beaten)
- Oil - 2-3 tbsp
- Bay leaf - 1
- Cinnamon stick - 1 inch
- Button chilli - 4-5
- Onion - 2 large (sliced)
- Potatoes - 5 medium (peeled & diced)
- Ginger Garlic paste - 1 1/2 tbsp
- Coriander powder - 1/2 teaspoon
- Coriander leaves - 2-3 tbsp (finely chopped)
- Green chillies - 3-4 (less spicy & chopped)
Instructions
- Prepare Tohu: In a bowl, mix gram flour, turmeric powder, degi red chili powder, asafoetida, salt, water, and curd. Pour into a greased steaming mold and steam for 12-15 minutes on medium flame. Let it cool, demold, and cut into desired shapes.
- Cooking the Curry: In a handi, heat oil and add bay leaf, cinnamon stick, button chillies, and onion. Add potatoes and sauté. Then add ginger garlic paste, turmeric powder, degi red chili powder, coriander powder, salt, and cook for a minute. Add water and prepared tohu, simmer for 5-6 minutes.
- Finishing Touches: Finish with coriander leaves and green chillies. Mix well and transfer to a serving dish. Garnish with a coriander sprig and serve hot with roti.
