Anyhow today I tried making Dum Aloo....
Here is the recipe...
Baby Potatoes cooked in spicy Yogurt Gravy (taken from honestcooking.com)
- Baby Potatoes – 20-25
- To grind for Masala
- Almonds – 10, blanched
- Tomatoes – 1 cup (about 2 medium)
- Ginger – 1 inch
- Garlic – 3 cloves, peeled
- Dry Red Chilies – 4
- For the Gravy
- Onions – 1.5 cups (1 large onion)
- Oil – 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
- Cumin Seeds / Jeera – 1 teaspoon
- Cloves – 2
- Cinnamon – 1 inch
- Cardamom – 2
- Turmeric / Haldi powder – 1/2 teaspoon
- Garam Masala – 1 teaspoon
- Kasuri Methi / Dry fenugreek leaves – 2 teaspoons (I cannot find so i omitted)
- SALT – 3-4 teaspoons (or as per taste)
- Yogurt / Curd – 1/2 cup (100 ml) (not the thick kind) (I use 1 tablespoon only)
- Water – 1/2 cup (80-100ml) (if required)
- Coriander / Cilantro leaves – for garnish
I. Preparing the baby potatoes -
- Boil & peel the potatoes.
- Heat a pan & add 4 teaspoons oil to it.
- Add the potatoes
- Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
- Keep aside
II. For the masala
- In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under ‘To grind for masala’.
- Blend to a smooth paste & set aside
III. For the gravy
- Add the remaining 2 teaspoons of oil to a pan
- Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
- Add chopped onions
- Sauté till they get a golden brown color.
- Add the ground paste (from above ?)
- Mix & sauté for 4-5 minutes
- Add the Salt, Turmeric, Garam Masala & Kasuri Methi
- Mix well. Let it cook for a minute
IV. Final Step: Getting it all together
- Add the fried baby potatoes to this mixture and mix once.
- Add the yogurt/curd
- Mix well and simmer for around 10 minutes
- In case the curry is too dry, add a little water.
- Garnish with coriander / cilantro leaves & serve!