Wednesday, August 20, 2014

Dum Aloo : Baby Potatoes in spicy gravy

Dum Aloo, originally a Kashmiri dish, is famous across North. It is a delicious preparation using Baby Potatoes with moderate - high spice. 

  • Baby Potatoes: 10-12 
  • Onion : 1 medium
  • Tomatoes: 2 medium
  • Curd : 2-4 tspn
  • Garam masala : 1-1.5 tspn (Alternatively, I ground it fresh : cardamom (1), pepper (1/2 tspn), Cinamon ( 1 small piece), Clove (1-2 small), Fennel (1/2 tspn))
  • Garlic: 4-5 pods
  • Ginger: 1/2 inch 
  • Chili powder: 1-2 tspn (as spicy as you like it)
  • Coriander powder: 1 tspn
  • Jeera: 1/2 tspn
  • Salt : To taste
  • Mango Powder (Aamchur): 1/2 tspn
  • Turmeric Powder: 1/2 tspn
  • Oil : Some to fry and some to cook

Prepare the potatoes:
  • Boil the potatoes just to soften it (should not be mashed - one whistle should be enough)
  • Peel and keep them aside 
  • In a kadai, add oil to fry. Add potatoes and fry them till golden brown. Drain and place them in tissues to absorb the extra oil.
  • Once it cools down, prick them with a fork on all sides. 
  • Kasoori methi : 1 tspn
  • I added a few pieces of baby corn as well (cut & fried with potatoes) : Optional
*** I boil and fry so that the oil consumption is less. However, some choose to peel and fry the potatoes directly without boiling them ****

Prepare the Gravy:
  • In a bowl take the curd and beat it well. To this add a pinch of turmeric powder, salt and beat it well. Keep it aside
  • In a pan, dry roast all masala (if you are making it fresh). Keep them aside. (1)
  • In the same pan, add 2 drops of oil and saute ginger, garlic, half of the onion, tomatoes (2)
  • Grind the roasted ingredients in (1) and (2) coarsely or if you like the gravy to be smooth then smoothly
  • In the pan, add oil. To this add Jeera. Saute it and add rest of the sliced onion. Add a pinch of salt and saute it a bit; then add the ground mix.
  • Fry this mix till it leaves out oil (add oil a bit if required)
  • To this add, turmeric powder, coriander powder, chili powder, mango powder and rest of the salt (per taste). 
  • As it cooks, add the mixed curd. Dilute it based on consistency you want the gravy to be. As it starts boiling, add the potatoes.
  • Close it with the lid and cook it for at least 7-10 mts (Keep checking in between to ensure the gravy is not dried up)
  • Add kasoori methi (take it hand and powder it) and allow it to cook for 1 mt.
  • Remove from fire
Top it with fresh cream (if you like) and coriander leaves. Serve it hot with rotis, puris or rice. 

Note: You can avoid the fresh masala and instead add a tspn of garam masala while adding all other powders. Just ground the onion, tomatoes, ginger and garlic.

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