Dum Aloo (Baby Potatoes Gravy)

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Dum aloo is one of most popular curries which belongs to the genre of Kashmiri cuisine. It is one of the most coverted recipes and yummy and mouth watering . It is made by frying boiled baby potatoes and slow cooking it in a tomato based gravy . The yummy dish can be added as an accompaniment for Indian rotis,naans or plain rice.

                      

 Recipe:
Preparation time  : 20 min

Cooking time      :  30 min
Serves                :  3

 Ingredients:


  • 15 baby potatoes
  • 1 large onion
  • 3 large tomato
  • ½ inch ginger
  • 3 garlic cloves
  • 6 cashewnuts soaked in milk for 10 minutes
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • 1 tablespoon yogurt(optional)
  • ½ teaspoon crushed dry fenugreek leaves (kasoori methi)
  • Some cilantro/coriander leaves for garnish 

Method:
1)Wash the baby potatoes well and boil or pressure cook them for 2-3 whistles till they are just cooked.(They should be firm and not too soft).
                           
2)Shallow fry the baby potatoes in a tablespoon of oil till they are light golden brown in colour,some deep fry them but to avoid excess use of oil shallow frying is suggested.Set aside and drain excess oil on a tissue.
3)Make a paste of the onion ,ginger-garlic and puree the tomatoes.Make a paste of the cashews soaked in milk .
4)Meanwhile in a pan, heat about a tablespoon of oil and add the ginger garlic paste and fry slightly . As it gives out an aroma ,add the onion paste and fry till raw smell leaves.
5)Add the tomato puree and add the masalas(tumeric , chilli powder ,coriander powder and garam masala powder along with the required salt) and slow cook on a low flame till the raw smell of the ingredients leaves and the oil starts separating .
6)At this stage add the cashew paste and the yogurt if you desire it and give a stir .
7) As the gravy simmers add the baby potatoes and kasoori methi/dry fenugreek leaves and let it simmer in the mixture for about 5 minutes .Add coriander leaves for garnish.
8)Your yummy dum aloo is ready to be served with roti or rice.

Notes:

  • Prick the baby potatoes with a fork before adding to the gravy to let the masalas penetrate inside.
  • Deep frying gives a yummier taste to potatoes compared to shallow frying.
  • To save time ,the onion,tomatoes and ginger garlic paste can be made together but it does compromise on the authentic taste.

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