Spice up your palate with 'batata musallam' from 'Tarla' movie
Are you a potato person? Then get ready to welcome a new dish to your plate batata musallam. This Mughalai aloo masala includes a rich, acidic tomato gravy with air-fried potatoes and green peas. Renu Dalal, celebrity chef and daughter of the late legendary chef, cookbook author and the creator of batata musallam, Tarla Dalal helped us with the recipe.
Understanding 'batata musallam'
Batata musallam is a flavorful and aromatic dish that features whole potatoes cooked in a rich and spiced tomato-based gravy. The term "musallam" in Arabic means whole or complete, signifying the preparation of the dish with whole potatoes. This vegetarian dish is often associated with Mughlai cuisine, known for its elaborate, creamy, and richly flavored recipe.
Ingredients required
To prepare the dish, you need two cups of fried and peeled baby potatoes, six tomatoes finely chopped/blended, two onions chopped, one tablespoon ginger paste, two tablespoons curd and ¾ cup boiled green peas. Additionally, you require three garlic cloves, two dried Kashmiri red chilies, two cloves, one cinnamon stick, coriander powder, red chili powder, turmeric powder, bay leaves, jeera, hing, and kasuri methi.
Preparing the dish
In a pan, heat oil and sauté garlic, ginger paste, whole red chilies, cinnamon stick, cloves and onions. After a minute, add in tomatoes and let it cook for five minutes. Once done, add in red chili powder, coriander powder, turmeric, salt and sugar. Cover and let it cook for five minutes. Once cooled down, purre this mixture into a fine paste.
Final touches
In a pan heat oil, saute jeera, kasuri methi, hing and bay leaves. Add the gravy and saute for half a minute. Add in the fried potatoes, green peas, and water and cook for half a minute. Add in the curd, and salt to taste and cook for two minutes. Serve hot with Indian breads such as naan or paratha.
