Dum Aloo

Dum Aloo belongs to North Indian or more specifically Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly on low flame in a curd based gravy with Indian spices. The recipe that I am posting here has a little change in the original recipe. Read further.......

Baby potatoes 8-10 

Oil to shallow fry  + 1 tbsp. 

Onion , roughly chopped 1 small  

Cardamom powder 1/2 tsp

Ginger-Garlic paste 2 tsp. 

Red chilli powder 1 tsp. 

Coriander powder 1 tbsp.

Turmeric powder 1/2 tsp.

Cashew nuts handful of them 

Tomato puree 1/2 cup  

Yogurt, whisked 1/4 cup  

Salt to taste 

Honey To taste

Dry fenugreek leaves (kasuri methi) 1 tsp.

Fresh cream  3-4 tbsp

1. Peel, wash potatoes. Par-boil them till they are half or 3/4 done. Remove them from water and pat dry them.

2. Heat sufficient oil in a kadai to shallow fry the potatoes and  fry the potatoes till lightly browned. Drain onto an absorbent paper and keep aside. 

3. Boil onion and cashew nuts with very little water for two to three minutes. Grind into a fine paste. 

4. Heat 1 tbsp. of oil in a pan. Add boiled onion - cashew paste. Cook till fat starts to separate. 

5. Add ginger paste and garlic paste. Stir for some time. Add the tomato puree and stir fry again for 2-3 mins.

6. Add red chilli powder, coriander powder, turmeric powder and yogurt. Mix well. 

7. Add deep-fried potatoes. Add approximately two of water and salt. Let it simmer for some time. Finish with kasoori methi, fresh cream and honey. Serve hot.