This is a very popular north-indian gravy that is slightly spicy and tangy. A popular version of Dum Aloo is the Kashmiri Dum Aloo where potatoes are cooked in a curd based gravy and flavored with spices..Other versions may include Punjabi or Rajasthani dum aloo..This is a recipe i came across online..Tastes best with indian flatbread of your choice or along with Pudina (mint) paratha.
Ethnicity : North Indian
Serves : 4
Ingredients:
- 7-8 baby potatoes/aloo (or more)
- 1 tsp cumin seeds (jeera)
- 2-2 1/2 tbsp ready made tomato puree
- 10 -12 cahews, powdered finely
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp tandoori masala
- Juice of about 1/2 a lime
- 4-5 tbsp oil
- salt to taste
Grind together to a paste (with little water):
- 3 medium sized onions
- 1/2 inch piece ginger
- 3 cloves garlic
- 2-3 green chillies or as per taste
Method:
1. Peel & par boil the potatoes and deep fry over medium flame till golden brown and cooked. They must feel soft when a knife is inserted in them.. Remove from oil, prick them all over and set aside.
2. Heat oil and add the paste. Fry till light brown.
3. Add the tomato puree and fry till oil separates. Add the garam masala, chilli powder, turmeric, tandoori masala. Mix.
4. Add the powdered cashew. Mix till well blended. Add water(enough to get gravy of desired consistency) and the fried potatoes. Simmer over low flame for about 10 to 15 mins till desired consistency is achieved.
'Serve hot'
My notes:
1. If baby potatoes are not available, you can use about 3-4 regular potatoes. In that case, cut them into big chunks.
2. To reduce the amount of calories, you could boil the potatoes instead of deep-frying. Cook the potatoes separately before you add to the gravy.
Posted by Prathima Rao
Food
