DAHI ALOO CURRY AND SAFFRON RICE FROM NPR

DAHI ALOO CURRY AND SAFFRON RICE FROM NPR image

Yield 4 people

Number Of Ingredients 30

Curry:
3 tablespoons canola oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 red chili, crushed
3 sprigs curry leaves*
1/2 tablespoon turmeric
2-inch piece fresh ginger, peeled and minced
1 small yellow onion, peeled and thinly sliced
2 fresh serrano green chili peppers
2 small tomatoes, diced
1 quart whole milk yogurt
1 quart water
10 fingerling potatoes boiled, cooled and broken into large pieces
Salt to taste
Pinch of sugar
*Curry leaves are available at most Indian grocers, Asian stores or from online sources.
Rice:
2 tablespoons butter
3 green cardamom pods, bruised
2 cloves
1 cinnamon stick
2 black cardamom seeds, bruised
2 tablespoons golden raisins
1/4 cup blanched almonds
1/4 teaspoon salt
1 cup Basmati rice
3 tablespoons sugar
1/2 teaspoons saffron threads
2 cups water

Steps:

CURRY: Heat a large stew pot over moderate heat and add the canola oil after the pot is hot. When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves. Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds. Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes. In a large bowl, whisk the yogurt and water together. Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle. Season with salt and a pinch of sugar. RICE Rinse the rice 3-4 times with water. Drain and set aside. In a deep pan (with a lid), heat the butter over medium heat. Add the green cardamom pods, cloves, cinnamon stick and the black cardamom seeds. Cook for about 1 or 2 minutes. Add the raisins, almonds and salt. Stir for another minute. Add the rice and saute for about 2 minutes. Add the sugar and the saffron threads. Mix well. Add 2 cups of water and cook uncovered until the water comes to a boil. Cover tightly, and reduce heat. Cook the rice for another 8 to 12 minutes or until all the water is absorbed. Remove from heat. Let sit covered about 5 to 6 minutes. Serve hot. Fluff with a fork before serving.