Dum Aloo (Baby Potatoes in Yogurt gravy)

I love to make Dum Aloo, it is super easy and it is blended with lots of spices. There are various versions of Dum Aloo gravy, made with tomato gravy, onion and yogurt gravy, just yogurt gravy. Tradionally in Kashmir it is made with just yogurt and slowly cooked in a low flame for a long time. But I made alteration for my conveniences and likings.Hope you like it too.

Preparation time: 10 mins

Cooking time: 30 mins

Serves : 2

Ingredients:

  • Ghee (Clarified butter) - 1/2 tbsp + 1/2 tbsp

  • Cumin Seeds - 1 tsp

  • Baby Potatoes / bite size potatoes - 6 or 8

  • Onion - 1 small

  • Yogurt - 1/4 cup

  • Whole Cashew nut - 10

  • Salt

Spices:

  • Turmeric powder -1/2 tsp

  • Garam Masala - 1 tsp

  • Kashmiri Red chilli powder - 1 tbsp

  • Coriander powder - 1/2 tsp

  • Cumin powder - 1/2 tsp

  • Ginger powder - 1 tsp

  • Dry roasted and crushed Fennel seeds - 1 tsp

Direction:

Boil potatoes in water until they are cooked just enough to peel the skin.

For the Gravy:

In a cup, add all the spices (turmeric powder, cumin powder, coriander powder, fennel seed powder, ginger powder and Kashmiri red chilli powder) in yogurt and mix well and leave it on the counter for few minutes

Chop the onions and blanch it along with cashew nuts. Once cooled down make a fine paste along with the yogurt mix.

Meanwhile once the potatoes are boiled, peel the skin off and saute them in 1/2 tbsp of ghee until the outside is roasted and slightly golden.

In the same pan, add rest of the Ghee and add in the cumin seeds and wait for it to splutter. Then, to that add in the onion cashew gravy, ginger garlic paste and cook until the raw smell is gone.

Mix well and cover it with a tight lid. It should cook slowly for atleast 10 mins in simmer. Once the gravy becomes thicker diluted with desired water and add in roasted potatoes and simmer again.

Finally top with fenugreek powder and enjoy hot!

Note:

  • Ginger powder and Fennel seeds is a must.

  • I find grinding yogurt and onion together avoids curdling when yogurt gets hot.

  • Using Cashewnut truly brings out a rich creamy texture to the gravy.

  • Cover it with the lid only when the gravy becomes thick and the raw smell is gone. Make sure its tightly closed.

Enjoy with some Hot Phulkas or roti :)

 Happy Cooking !! :)

PrashanthyNorth Indian, Gravy, No tomato2 Comments