Dum Aloo / Baby Potatoes In Spicy Yogurt Sauce

Ingredients:

• Baby Potato: 15 to 17
• Oil: to deep fry

Cooking:

• Onion: 1 (chopped)
• Garlic: 1 tsp (finely chopped)
• Ginger: 1 tsp (finely chopped)
• Coriander: 4 strings (chopped)
• Oil: 1 tbsp
• Water: 1 cup

For Grinding:

• Onion: 1 big (chopped lengthwise)
• Cumin Seeds: 1/4 tsp
• Cardamom: 2
• Cinnamon: 1 inch
• Clove: 5
• Mace/Javitri: 1/4 tsp (optional)
• Cashew nuts: 10
• Fried Baby Potato: 1 (optional to increase thickness to gravy)
• Yogurt/Curds: to grind (instead of water)
• Oil: 1 tbsp

To Marinate:

• Yogurt/Curds: 2 cups
• Coriander Powder: 1 tsp
• Chilly Powder: 2 tsp
• Fennel Seeds Powder/Saunf powder: 1/4 tsp
• Salt: 1/2 tsp

Method:             

• Wash baby potatoes.
• Pressure cook potatoes for 1 whistle or boil in the pan until it is parboil.( Ensure potatoes are totally immersed in water.)

Note: Don’t boil potatoes too much otherwise it gets mashed. (Normal big potatoes can also be used by cutting it into pieces.)

• Let pressure comes down a bit.
• Open the lid & peel potatoes.
• Pierce all around each potato with a fork or tooth-pick.
• Heat the oil in wok.
• Deep fry potatoes till it changes colour slightly & gets coated.

Note: Don’t fry too much. Potatoes are fried to avoid it mashing in the gravy. You can also bake it in the oven by brushing some oil on potatoes.

To Marinate: 

• In a mixing bowl add yogurt, coriander powder, chilly powder, fennel seeds powder & 1/2 tsp salt (listed as Marinate Ingredients). Mix well.
• Add fried potatoes. Mix & keep aside.

For Grinding: 

• Heat the oil in the non stick pan.
• Add clove, cardamom, cinnamon, mace, cumin seeds & cashew nuts, saute for few seconds.
• Add onion saute till it gets transparent.
• Turn off the heat.
• Let it cool.
• Pour it to a blender with 1 fried baby potato.
• Grind it to a paste add little yogurt instead of water while grinding.

Cooking: 

• Heat 1 tbsp oil in a non stick pan.
• Add ginger & garlic saute till raw smell goes.
• Add onion & 1/4 tsp salt saute till it turns golden brown.
• Add grinded paste saute for 1 minute.
• Add marinated mixture, mix gently & close the lid.
• Cook it for 5 minutes.

Note: If not using nonstick pan make sure to stir in between. Little oil is used as Yogurt leaves oil when cooked.

• Add 1 cup water or to the required gravy consistency.
• Taste & adjust the seasoning & close the lid for 5-7 minutes.
• Add coriander, stir.
• Dum Aloo is ready to serve with chapati, naan, puri, rotis (Indian breads).

Related Recipes:

• Channa Masala
• Bitter Gourd Gravy/Karela Sabzi/Hagalakai Gojju
• Palak Paneer/Spinach Cottage Cheese
• Dill Leaves Gravy/Sowa Gravy/Sabsige Soppu Paji
• Green Peas Gravy/Masala For Masala Puri
• Kadai Paneer

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To buy “Indian Spice Powders” Here

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