Dum aloo
Dum aloo is a popular Indian gravy with baby potatoes or small potatoes. This version is yogurt based with spices like fennel seeds, moti elachi. Step by step detailed photos.
Servings: 4
Ingredients
- 20 Small potatoes
- 1 Onion
- 1 Tomato
- ¼ cup Curd
- 2 Red chilli powder Kashmiri
- 1 tsp Coriander powder
- ½ tsp Garam masala powder
- ⅛ tsp Turmeric powder
- 2 tsp Ginger garlic paste
- 3 tbsp Coriander leaves chopped
- 1 tsp Lemon juice
- Salt - as needed
- 1 tbsp Oil
To roast & grind
- 1 Onion - 1
- 1 Black cardamom or 2 green cardamom
- 2 Cloves
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 10 Cashews
To temper
- 1 tbsp Oil
- 1 inch Cinnamon
- 1 Bay leaf
- 2 Red chillies
Instructions
- Pressure cook potatoes for 2 whistles and peel the skin, prick it here and there with fork.
- Heat a pan with oil and roast the potatoes until golden.
- Make sure you keep it turning in between to ensure even browning.
- In the same pan, fry cardamom, cloves, fennel, jeera, cashews and onion. Grind it with little water to smooth paste.
- Heat oil and temper with the items under ‘To temper’ table. Add finely chopped onion and fry till transparent.
- Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
- Add chopped tomatoes, salt and fry till mushy. Add chilli powder, turmeric, coriander and garam masala powders.
- Fry in medium flame, till the oil separates from masala . Add curd little by little, frying for each time for 1/2 minute.
- Add the roasted potatoes and add water(1 & 3/4 cups),bring to boil.
- Simmer for 5 minutes and garnish with lemon juice and coriander leaves, after switching off the flame.
Notes
- You can deep fry the potatoes.
- As I don’t like curd much in gravies, I reduced to half as the original recipe and added lemon juice.