Dum Aloo

Name: Dum Aloo
Cuisine: Indian
Ingredients: 500 grams potatoes baby potatoes Small or baby; 1 cup curd Fresh well beate, mine holds 200 ml; 50 grams cream Amul; 3 - 4 tomatoes medium; 2 chilies Green; 1 inch Ginger; 2 tbsps potatoes Oil + to frys/ shallow fry; 1 tsp Cumin jeera (; 1/2 tsp Turmeric (haldi); 1 tsp Coriander Powder; 25 - 30 Cashews; 1 1/2 tsps chili powder Red; 2 1/2 tbsps Garam Masala (1 used Everest brand); A handful Finely chopped coriand; to taste Salt

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Finally have some time to pen down this recipe and post it…
It all began last week when I was busy doing my vegetable shopping and noticed a bag of baby potatoes, with my significant other’s friend arriving I thought I would make the baby potato and yogurt salad for dinner…. but as the day moved on; so did my decision from a salad to a luscious, rich, very Indian curry!
Dum Aloo comes from Kashmiri cuisine, cooked in curd based gravy with spices on medium flame, another variety is the stuffed Dum Aloo (bharva dum aloo) which I will cover in the coming months. This dish came out just perfect; fit for a relaxed dinner with friends accompanied with a glass of wine!

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Ingredients

500 gramspotatoes baby potatoes Small or baby
1 cupcurd Fresh well beate, mine holds 200 ml
50 gramscream Amul
3 - 4tomatoes medium
2chilies Green
1 inchGinger
2 tbspspotatoes Oil + to frys/ shallow fry
1 tspCumin jeera (
1/2 tspTurmeric (haldi)
1 tspCoriander Powder
25 - 30Cashews
1 1/2 tspschili powder Red
2 1/2 tbspsGaram Masala (1 used Everest brand)
A handfulFinely chopped coriand
to tasteSalt

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Steps

1

Soak 25-30 cashews in water and set aside
2

Add ½ tsp of salt and boil potatoes, once they have cooled; peel and prick them with a fork.
3

Put oil in a kadhai/ heavy bottomed pan; fry the potatoes till golden brown, remove on a tissue paper to soak excess oil set aside.
4

Alternatively you can put the potatoes in a baking dish, coat them with oil and bake in the oven at 220 degrees celsius for 20 minutes turning them once in between.
5

Or add 1 tsp of oil, add the boiled potatoes and saute them till they are golden brown like it did.. just to save on some calories!
6

In a grinder/ mixer, put tomatoes, green chilies, ginger, soaked cashews, grind into a fine paste.
7

Put 2 tbsp of oil in a kadhai/ heavy bottom pan, add cumin, turmeric powder, coriander powder, and the paste made above (tomatoes, cashews etc) and the amul cream
8

Don’t stop…sauté the masala then add red chili powder and salt as per taste.
9

Keep stirring till the oil separates, once the oil separates add curd (beat the curds well before adding) and sauté.
10

Add water if you want to thin the curry, keep sauteing till the curry boils.
11

Lastly add the fried or baked potatoes and sprinkle the garam masala. Cover the kadhai/ heavy bottom pan and cook for 3-4 minutes, this ensures that the gravy get soaked into the potatoes (remember you had to prick them after boiling them)
12

Remove from heat, garnish with a handful of coriander serve hot with rotis/ naan/ or capsicum rice like it did and it was a hit!
13

Lastly add garam masala and let the curry simmer on low heat.
14

Remove from heat, garnish with coriander and eat with roti/naan or rice.
15

TipDon't use very sour curd the tomatoes and sour curd will make the gravy very tangy, use fresh curds to make this gravy just the way its supposed to be!