Dum Aloo is a north indian recipe, primarily, a kashmiri cuisine. Baby potatoes (red or white) are used for this recipe. The traditional recipe is made with a rich spicy gravy. This recipe is a lighter version without coconut or cashews. Dum Aloo is cooked slowly with a yogurt based gravy filled with flavorful indian spices.
1 large onion, cut into chunks
3-4 medium tomatoes, cut into chunks
1/2 inch ginger
2 green chillies
12 red baby potatoes
1 tsp cumin seeds
1 1/2 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 cup plain yogurt (whisk it to make a smooth paste)
Salt, to taste
1/4 cup cilantro leaves, finely chopped
2 tbsp oil
Boil the baby potatoes until they are slightly tender (make sure that you don't overcook them). Cool the potatoes and peel the skin. Prick the potatoes with a fork and set aside.
Grind onion, tomatoes, ginger and green chillies to a fine paste. In a pan, heat oil, add cumin seeds and after it splutters, add the ground paste. Allow it to cook for 5 mins.
Now, add chili powder, cumin powder, coriander powder, garam masala powder and salt to the gravy. Cook for 15-20 minutes or until the raw smell fades away.
Add the baby potatoes and cook for 4-5 minutes. To the gravy, add the yogurt and stir constantly, so that the yogurt doesn't break in the gravy. Cook for 3-4 minutes until the yogurt blends well. Garnish with chopped cilantro leaves and serve with rotis.
Makes 6 servings.