Dum Aloo

Name: Dum Aloo
Yield: 4-5 people
Cuisine: Indian
Ingredients: 750 gms baby potatoes; 3-4 tablespoons oil; 1 teaspoon turmeric; 1/2 teaspoon red chilli powder; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1 teaspoon jeera / cumin powder; 1 teaspoon cardamom powder; to taste salt; 1 cup yoghurt; 1 cup water; coriander for garnish; 1 teaspoon fresh cream for garnish (optional); 1 teaspoon kasuri methi; for the masala; 12-13 kashmiri red chillies; 1/2 cup boiling water; 1 inch cinnamon stick; 2 cloves; 1 medium onion, roughly chopped; 2 medium tomatoes, roughly chopped; 1 inch ginger, chopped; 2-3 cloves small garlic

Heap of Spice @cook_12476959

#curry
Low calorie version of dum aloo but yet rich in flavours!

Heap of Spice @cook_12476959

#curry
Low calorie version of dum aloo but yet rich in flavours!

Saved

Ingredients

4-5 people

750 gmsbaby potatoes
3-4 tablespoonsoil
1 teaspoonturmeric
1/2 teaspoonred chilli powder
1 teaspoongaram masala
1 teaspooncoriander powder
1 teaspoonjeera / cumin powder
1 teaspooncardamom powder
to tastesalt
1 cupyoghurt
1 cupwater
coriander for garnish
1 teaspoonfresh cream for garnish (optional)
1 teaspoonkasuri methi
for the masala
12-13kashmiri red chillies
1/2 cupboiling water
1 inchcinnamon stick
2cloves
1medium onion, roughly chopped
2medium tomatoes, roughly chopped
1 inchginger, chopped
2-3 clovessmall garlic

Saved

Steps

1

Method
in a pressure cooker, cook the baby potatoes with a little salt.
cool them completely and peel the skin.
in a bowl add the red chillies and 1/2 cup boiling water.
cover and allow it to soften for 10-15 mins.
in a pan, heat a tablespoon of oil.
add turmeric and red chilli powder.
2

Add the baby potatoes and fry the potatoes until golden.
keep flipping the sides for even colour.
remove the potatoes and keep aside.
heat the pan and add a teaspoon of oil.
add cinnamon stick, cloves, onions and tomatoes.
saute for 3-4 mins and cool.
transfer to a mixie jar and add the soaked red chillies.
3

Use the soaked water to help make a smooth masala paste.
heat another tablespoon of oil.
add jeera, cumin, cardamom and garam masala powders.
saute for a few seconds and add the masala paste.
on a low flame cook until oil seperates.
add yoghurt and keep stirring until the gravy starts to boil.
4

This prevents the yoghurt from splitting.
add the potatoes and a cup of water.
add salt to taste and cover.
cook on a medium flame for 8-10 mins.
add a teaspoon of crushed kasuri Methi.
garnish with Coriander leaves and fresh cream.
serve hot with chapati/roti/naan.
5

Video Recipe - https://youtu.be/lFSTfTilAWA