Dum aloo (baby potato curry)

Name: Dum aloo (baby potato curry)
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 tablespoon oil; 1 medium size onion; 1/2 cup coriander; 1 inch ginger; 3-4 green chillies; 20-25 small baby potatoes; 2 plus 1 tablespoon ghee; 1 tablespoon oil; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 tablespoon cumin and coriander powder; 1/2 teaspoon turmeric; 2 teaspoon kashmiri chilli powder; 1 cup fresh tomato finely chopped; 1 tablespoon coriander finely chopped; 1 teaspoon tomato puree; 1 tablespoon kasoori methi; Salt to taste

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Dum aloo (baby potato curry)

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

30 minutes

6 servings

1 tablespoonoil
1medium size onion
1/2 cupcoriander
1 inchginger
3-4green chillies
20-25small baby potatoes
2plus 1 tablespoon ghee
1 tablespoonoil
1 teaspooncumin seeds
1 teaspoonfennel seeds
1 tablespooncumin and coriander powder
1/2 teaspoonturmeric
2 teaspoonkashmiri chilli powder
1 cupfresh tomato finely chopped
1 tablespooncoriander finely chopped
1 teaspoontomato puree
1 tablespoonkasoori methi
Salt to taste

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Steps

30 minutes

1

In a grinder jar add green chillies, ginger, oil, coriander leaves and onion. Grind it to smooth paste. Set aside.
Boil the potatoes and remove skin. Prick with a fork. Set aside
2
3

In a pan add oil and ghee. Once hot add cumin and fennel. Once it starts to splutter add the prepared paste and sauté for 2 to 3 minutes. Add in turmeric, cumin and coriander powder, salt, chilli powder, tomatoes and tomato puree. Mix well and let it cook for a minutes.
4
5

Add in 1 tablespoon of kasoori meth. Mix well and cook on low flame for 15 to 20 minutes or until the oil is released on top. Add one tablespoon of ghee and garnish with finely chopped fresh coriander.
Enjoy with naan, paratha, puri, roti
6

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Cooksnaps

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Rekha Bapodra @rekhascooking

on October 18, 2023 07:42

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.