Dum Aloo (Potatoes cooked in creamy sauce)

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 🙂

Ingredients:

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)

Procedure:

1. If using big potatoes, chop them into 4 pieces each and prick them all over with a fork. Set aside.
2. Heat oil in a pan and fry the potatoes till they turn golden in color. Drain and set aside.
3. In the same pan, add all the whole dry spices and fry for a minute.
4. Add the ginger-garlic paste and tomato-almond paste and fry till it leaves oil on the sides.
5. 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.
6. Add the fried potato pieces and curd and cook covered for about 2-3 minutes.
7. Garnish with coriander leaves and serve hot.

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