A Degchi is one of the most commonly used utensils in an Indian kitchen.It is basically a deep, round saucepan without handles. It is also known as batloi. A Degchi is usually made from stainless steel, aluminium or brass and has a thick bottom to prevent food from burning and to ensure even distribution of heat while cooking. These days it is also available in non-stick coated versions.
Degchi aloo/Batloi aloo is my mom’s special recipe. She prepares this in batloi or degchi made of brass.The stuffed potatoes are cooked in slow flame for about an hour.
Hope you will enjoy the aroma & flavour of this exotic recipe..Happy Cooking!!
Medium sized potatoes 6 (with skin)
Onion 4 finely chopped
Garlic 3-4 cloves
Dhania powder/Coriander powder 3 tablespoon
Red chilli powder 2 tsp
Green chillies 1-2 (optional)
Salt 2 tsp
Turmeric powder 1/4 tsp
Bay leaves / Tej patta 2
Dalchini (cinnamon stick) 1
Black pepper (whole) 2-3
Amchur powder/dried raw mango powder 3/4 tsp
Coriander leaves chopped one Tablespoon
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 4 Tablespoon
Wash potatoes thoroughly, dry them with a cloth.
Slit the potatoes with the knife halfway both horizontally & vertically so as to create space for stuffing. Keep them aside.
Stuff the potatoes with the onion mixture carefully so that the slit does not open till end. Keep the remaining onion mixture aside.
Heat oil in the degchi till the smoking point. Now add cumin seeds and mustard seeds. Allow them to splutter. Add black pepper, cloves, bay leaves and cinnamon stick. Now add the onion mixture to the degchi.
Carefully place the stuffed potatoes over this onion mixture. Cover the degchi with a lid, pour some water over the lid and place a heavy weight over the lid so that the steam does not come out.
Cook the potatoes in slow flame. Stir lightly after five minutes so as to change the position of potatoes upside down. Close the lid again. Repeat the procedure after every 5 -7 minutes, till the potatoes are done.
It usually takes about 45 minutes to an hour to cook this vegetable (depending upon the quality, quantity and size of the potatoes) as it is cooked in slow flame.
When the vegetable is cooked, it turns dark brown in colour. Add amchur powder to it and stir lightly.
P.S. If you don’t have a degchi, you can use any heavy bottom vessel or a pressure cooker pan for making this vegetable.