Friday, April 8, 2011

Dum Aloo

Here I am with another all time favorite dish. It’s a North Indian Curry where potatoes are cooked under pressure (hence the name ‘Dum’, though I did not follow this procedure) in onion-tomato gravy and topped with cream/yogurt. With Rice/Roti/Paratha, these baby potatoes taste so tempting and mouth watering.  I am optimally utilizing my Punjabi Curry Masala to make North Indian Curries :). I made this masala once (and for the first time) and this is already my third curry using this masala.

Preparation Time: 15 Minute
Cooking Time: 40 Minute
Serves 4-6

1LB baby potato (25-26 pc, I prefer red ones)
2 tsp oil + oil to fry onion
3 large onions (About 2 cup paste), sliced
2 cup tomato sauce
20-25 pc cashew nuts + milk to soak them
1 tsp green chili paste
½ tsp ginger paste
½ tsp garlic paste
1 tbsp kasoori methi
½ tsp red chili powder
½ tsp sugar
¼ cup heavy cream **
Coriander leaves for garnishing
** Can be replaced with yogurt

  1. Soak cashew nuts in little milk for about 20 minute and then grind them into a fine paste
  2. In a large pot, bring water to boil, add salt and cook potatoes until fork tender (Ideally in Dum Aloo, potatoes should be fried, but I avoid frying). Do not overcook them else they will break apart after adding to the gravy
  3. Now in a separate skillet, heat oil and fry onions on low flame until light brown. Let them cool down and grind into a paste
  4. Heat oil in a skillet, add Punjabi Curry Masala and sauté on low flame till it starts leaving oil on the edge
  5. Add onion paste, chili-garlic-ginger paste, cashew paste, tomato sauce, salt and kasoori methi
  6. Cook this mixture on low flame and stir in between. Once this mixture becomes thick and consistent, add potatoes, sugar and red chili powder
  7. Cook it covered for another 10-15 minutes, add water if required
  8. Add heavy cream and turn off the heat immediately
  9. Garnish with coriander leaves and serve hot

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