Dum Aloo

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Diet: Hindu

Keyword: Indian Curries

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 187kcal

Author: Aayushi Patel

2 Tbsp Oil / Ghee
1 Tsp Kashmiri Red Chili Powder We will use this at two different stages of cooking the curry
1/2 Tsp Cumin Coriander Powder
1/4 Tsp Turmeric
1 Tsp Salt We will use this at two different stages of cooking the curry
1/2 Tsp Cumin Seeds
2 Green Cardamoms
1 Small Bay Leaf
1 Tbsp Ginger Garlic and Green Chili Paste
1/2 Tsp Garam Masala
1/2 Tsp Sugar (Optional;To Balance the Flavors)
1/2 Tsp Kasuri Methi
1 Cup Water

Wash the baby potatoes thoroughly.
And in a small bowl Soak Cashews in Hot water for 10 minutes.
Add 8 cups of water to a saucepan. And then add the washed baby potaties to the water along with salt.
Place the sauce pan on the stove on high heat. Let the potatoes boil until fork tender.
Trasfer the potatoes in a strainer and wash them off with cold water to stop the cooking of potatoes any further, and let them cool down, before you can peel off the skin.

Strain the cashews after soaking them for 10 minutes.
To a mixing jar, add roughly chopped onions, tomatoes and soaked cashews.
Grind into a smooth puree. Keep it Aside
To make the spiced yogurt, add yogurt, fennel seeds powder, red chili powder, turmeric, cumin coriander powder and salt. Whisk the yogurt using the whisk to incorporate yogurt with all the spices. Keep it aside.

Add oil in a heavy bottom pot on medium high flame.
Once hot, add half teaspoon of kashmiri red chili powder, and quarter teaspoon each turmeric and salt. Give it a mix.
To this add peeled baby potatoes.
Fry them until they are coated with the spice mix properly and browns just a little bit.
Take them out in a plate lined with paper towel.
Now to the same pot add cumin seeds, green cardamoms and bay leaf.
Next add the prepared onion, tomato and cashew puree. Mix well.
Add dd half a teaspoon of Kashmiri red chili powder, half a teaspoon of cumin coriander powder and a quarter teaspoon each of turmeric and salt. Mix well
Next add in the ginger garlic and green chili paste. Mix well. Add splash of water if you have to deglaze the pot.
Cook the curry sauce on medium low flame, stiring every now and then until the oil starts to seperate.
Now turn the flame on low, and add the whisked spiced yogurt.
Mix it continuously to make sure the yogurt doesn't curdle and seperate for 5-7 minutes.
Now add sugar, garam masala and kasuri methi to the curry. and mix well.
Lastly add, baby potatoes and water & bring curry to simmer
Add chopped cilantro in the end for garnish and serve with either piping hot rice or parathas

Read the blog carefully to make sure you are thorough with the recipe.
If you want to make this recipe vegan, use cashew yogurt.
If you don't have fennel powder, add 1/2 Teaspoon of fennel seeds with onions tomatoes, and cashews.
If you think your yogurt with curdle, temper the yogurt with 1 Tbsp of cooked curry sauce, and then add the yogurt to the curry sauce. This will expose the yogurt to a hot temperature before adding it to the curry sauce.