Here comes another aloo/potato delicacy – Dum Aloo. This is a very famous Indian curry made with boiled baby potatoes that are cooked slowly in a thick and creamy curd-based sauce/gravy. Everyone has their own version to this, some prepare using tomato-based sauce and others use onion-tomato based gravy etc. I do something that is a combination of both as I want all the flavors 🙂
Cooking time: 30 mins
Preparation time: 20 mins
Boiled potato – 3, big (If using baby potatoes, use about 10)
Ginger-garlic paste – 1 tbsp
Coriander/dhania powder – 1tbsp
Fennel seed powder – 1 tsp
Ginger powder – ½ tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Yogurt/curd/cream – ¼ cup
Coriander leaves – to garnish
Salt – to taste
Oil – 2 tbsp
Whole dry spices:
Cumin/jeera seeds – 1tbsp
Cloves – 3
Cinnamon – small piece
Star anise – 1
Green cardamom – 1
Javitri/mace – 1
To be ground to smooth paste:
Badam/Almonds – 3 (soaked in water)
Tomatoes – 2 big (roughly chopped)
- If using big potatoes, chop them into 4 pieces each and prick them all over with a fork. Set aside.
- Heat oil in a pan and fry the potatoes till they turn golden in color. Drain and set aside.
- In the same pan, add all the whole dry spices and fry for a minute.
- Add the ginger-garlic paste and tomato-almond paste and fry till it leaves oil on the sides.
- Then, add the coriander powder, fennel seed powder, ginger powder, turmeric, red chili powder, salt and about 1 cup water and let it simmer for 5 minutes.
- Add the fried potato pieces and curd and cook covered for about 2-3 minutes.
- Garnish with coriander leaves and serve hot.