Dum Aloo / Baby potato curry

Dum aloo

This recipe comes from the crown of India- Kashmir. It is a creamy, tasty well balanced spicy recipe to relish. It includes small potatoes which are marinated in the spices & creamy textured gravy. It is prepared in Amritsari, Bengali, Kashmiri styles. Traditionally it is cooked on dum & slow heat.

Type: Gravy

Serving: As desired

Preparation time: 45 minutes

Ingredients:

Baby Aloo – 20 to 25(As desired)

Apple Tomato – 2 Big size

Onions – 2 Big size

Thick Curd (yogurt) -1 cup

Cashew paste – 2 tablespoon

Oil (deep fry & tempering)

Cumin powder – 1teaspoon

Chili powder(Kashmiri mirchi powder) – 1tablespoon

Coriander powder – 2 tablespoon

Kasuri Methi – 2 teaspoons

Ginger & garlic paste – 2 teaspoons

Cream – 1 tablespoon

Salt to taste

Garam Masala powder (or whole garam masala)- 1teaspoon

Turmeric powder – ½ teaspoon

Cumin seeds – ½ teaspoon

Sugar a pinch

Preparation Method:

Tomato puree: Boil some water & add tomatoes. Boil till the skin is torn of tomatoes & turnoff the flame. Peel the skin & inner part of tomato. Take the firm part of tomato & grind it into a fine paste you can strain it if you want. Now tomato puree is ready.

Boil & peel the skin of baby potatoes poke it with a fork or tooth pick in between & deep fry it in the oil sprinkle some salt, chili powder, cumin powder, coriander powder on the fried potatoes keep it a side.    

Take a pan put some oil/ghee(2 tablespoon) put cumin seeds & whole garam masala(if you are using garam masala powder then dnt add it) one chopped onion sauté it till translucent then add ginger & garlic paste fry it till raw smell is rid, then add turmeric, chili, coriander powder. Pour tomato puree sauté it till the oil is seen on the top put aloo mix it for a while & add 2 tablespoon of curd, cashew paste salt to taste, garam masala powder, sugar mix it & close the lid & cook for 5 to 10 minutes on low flame lastly add onion chopped in ring shape & kasuri methi crushed from your palm close the lid for 2 more minutes garnish it with fresh crème.

Best served with rumali roti, chapathi, puri, rice, jeera rice, ghee rice so on.

Note: Instead of cashew paste you can add almond/ walnut paste as you prefer.

Don’t add coriander leaves for north indian recipe’s.

You can even use normal potatoes but baby potatoes gives good look & better taste.

Crushed garlic & ginger powder gives a bit different taste you can even try it.