Whether you are learning to cook or an expert chef, there is no way you can go wrong with potatoes.
Baby potatoes cooked in a rich and distinctively flavored gravy is what Dum aloo is all about. The whole place lingers with the aroma of this dish when it is being prepared.Dum Aloo originates from the beautiful state of Kashmir ( J & K) in India.
- 14-15 baby potatoes
- 1 tomato pureed (optional)
- 1 teaspoon cumin seeds
- 2 cloves
- 1 stick cinnamom
- 1 bay leaf
- 1 tablespoon ginger powder (soonth)
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon fennel powder
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon sesame seeds finely ground
- 1/2 cup yoghurt
- salt to taste
- cilantro (coriander) leaves to garnish
Deep fry the potatoes in oil. This is the way it is traditionally prepared but if you are overly health concious, you may bake the potatoes in oven.
Deskin the potatoes and poke them with a fork 2-3 times so that they can absorb the flavor from the gravy.
Heat oil in a wok/ kadai and add the cumin seeds, clove, cinnamom and bay leaf.
Next add the ginger powder and sauté.
Now add the tomatoes, turmeric powder, chilli powder, garam masala powder,fennel seeds powder, sesame seeds powder, cardamom powder, yoghurt and salt. Add little water as required and cook on low flame till oil seperates from the gravy.
Now add the potatoes and cook till it is well blended with the gravy.
Garnish with chopped coriander.