Poutine – Desi style
Potato wedges with Indian spices, hand pulled Tandoori chicken, Paneer cubes and Makhani gravy.
The twisted desi chef in me is out again as the monsoons have arrived. It's time to soak yourself in comfort food, sit back and enjoy the monsoon.
This time we have taken the Canadian classic Poutine (which is fries, cheese and gravy) and given it a desi avatar. Try it out and introduce your taste buds to a different level of comfort food like a pro.
Prep Time: 30 mins
Cooking Time: 45 mins
Serves: 3 persons
For the Indian spiced potato wedges –
5-6 medium sized potatoes.
Wash them thoroughly and boil for 7 mins. Make sure the water is boiling and then add the potatoes to it. Leave the potato skin on as that’s how wedges are done, and then shape them into wedges.
Salt+ Garam Masala + Jeera powder + red chili powder + Chat masala = Spice mix.
Grease a baking sheet and lay the potato wedges. Drizzle olive oil, sprinkle the spice mix and gently mix it together. Whack it in the oven @ 180 degrees Celsius for 20 mins.
Flip the wedges individually and put it back in the oven for 15 more minutes. Taste 1 piece to check if it has been cooked. It should be lightly crispy on the outside and moist on the inside. If not, then put it back in to the oven for 5-7 more minutes and keep an eye.
For the Makhani Gravy –
Take 2 large tomatoes, remove the core and make a slit with your knife at the bottom of the tomato. Add them in boiling water for 2 mins and place them in an iced water bowl immediately. You will notice that the skin of the tomato from the bottom has already started to peel off. Remove the skin and the blanched tomatoes in a mixing jar.
Add 1 tbsp. sugar, ½ tsp. cinnamon powder & 2 tbsp. tomato ketchup to the jar and blend it till its pureed together.
Heat a saucepan, add 1 tbsp. oil and 1 tbsp. butter and melt it together.
When the butter melts completely, add 3 cloves of finely chopped garlic and sauté for a minute.
Add the tomato puree from the jar and cook it for another 3-4 mins.
Add little water and swirl all the puree and pour it into the pan. Cook for about 3 mins till it turns a little thicker in consistency.
Add 1 tsp. each of Garam Masala powder and Red Chili powder and sauté for another 2 mins. Take it off the fire.
Add 1 tbsp. each of cream and mayonnaise and mix it till incorporated well. It should have a glaze and should be the consistency of a sauce. Taste, check for seasoning and adjust if required.
To serve, put the wedges in a bowl, shred tandoori chicken over it, pour the sauce, cut paneer in small cubes (or crumble) over the top and garnish with chopped coriander leaves. For the recipe of Tandoori Chicken check my IPL edition blog titled “Punjab de Taco”.
Vegetarians you know what to do. Switch the Paneer to Paneer Tikka and it will blow your mind.
Well, this is my twisted take on comfort food. Try it during a match as a game-night-appetizer or just on a gloomy day and I bet you will lick those bowls off.
P.S. Food enthusiasts if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram.
Article & Images By: Harsh Dixit
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Four Seasons Blush goes well with fusion dishes and is thus apt for the lip-smacking Poutine - Desi style. Enjoyed best at 8-10° C.