Dum Aloo / Baby Potatoes in Yougurt Gravy  ratingratingratingrating




This is traditional Kashmiri delicacy in rich spicy gravy. This is a part of the culinary delights originating from the Kashimiri Pandits or the Hindus living in the Kashmir region. Over time the Dum Aloo has become one of the signature delicacies of the region and is now popular all over the world as an integral part of Indian cuisine. It is usually cooked under pressure so the potatoes get soaked in the gravy and so the name Dum in dum aloo.

Sometimes I find it very hard to find different varieties of side dishes for rotis. I had lots of small potatoes in my pantry and finally made up my mind to make Dum Aloo. This is my first trial and it came out very good and it did taste so yummy...  I am sure you guys would love it..So enjoy!!


Preperation Time: 15 min.

Cooking Time: 30 min.

Serves: 4

Ingredients


Baby potatoes - 9, about 400 gms

Ginger garlic paste - 1 1/2 tsp

Onion - 1 large (finely chopped)

Tomato - 1 (finely chopped)

Kashmiri chilli powder - 2 tsp

Cumin powder - 1/2 tsp (see all spice's regional names here)

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Fennel powder - 2 tsp

Cashew nuts  - 5

Yogurt - 3/4  - 1 cup (see measurements here)

Garam masala powder - 1/2 tsp

Salt - to taste

Oil - as required


Preparation Method


Soak cashews in 1/4 cup water for 30 min. and then grind into a fine smooth paste. Keep aside.

Wash and dry the baby potatoes. Pierce each potato all around with a fork and deep fry in hot oil, with the skin on, till the potatoes get cooked and turn golden in colour. (Refer note 2)

Drain excess oil on an absorbent paper and keep aside.

Heat 2 tsp of oil in a pan, add onion and sauté till the onion turns  golden brown.

Then add ginger - garlic paste and sauté till the raw smell disappears.

Add tomatoes and cook till tomatoes turn soft and mushy.

Add cumin powder, kashmiri chilli powder, coriander powder, fennel powder, turmeric powder along with a little water and stir for couple of minutes.

Add cashew nut paste and cook for 1 - 2 minutes on a low flame.

Add water and stir. Bring the curry to boil.

Add salt and fried potatoes. Mix well and simmer till the gravy thickens.

Then add yogurt (turn the flame to very low while adding yogurt) and mix well. (Refer note1)

Add garam masala powder, stir and mix well.

Turn the flame off and serve hot with Naan, Puri or Roti..



Notes:

1) After yogurt is added, simmer and keep stirring else it will curdle. You can also add lemon juice instead of yogurt.

2) You can also cut the baby potatoes into half and shallow fry till golden brown instead of deep frying.






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Name: simi
Rating: VeryGood
Comment: Tried this curry for lunch this afternoon. We loved it as a family. Even my fussy 4 yr old ate well. I made a little alteration.... I baked the potatos with some olive oil instead of deep frying them.


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