A dish originally from the beautiful land of Kashmir in Northern India, Dum Aloo is a classic vegetarian option. Small baby potoates cooked in a delicately spiced yoghurt based gravy gives this dish its unique taste and creamy texture. Enjoy it with Pulao or Naan.
Ingredients
500gm / 1Lb Baby Potatoes
2 Onion chopped
1 Tsp Ginger paste
1Tsp Garlic Paste
1Tsp Cumin Seeds
1 cup Yoghurt
1Tbsp Coriander powder
1Tbsp Chilli Powder
½ Tsp Turmeric Powder
½ Tbsp CardamomPpowder
1Tsp Garam Masala
1Tbsp Salt (or to taste)
Vegetable Oil - 2Tbsp plus extra for deep frying
Instructions
Peel and wash the baby potatoes and prick them with a fork or toothpick.
Heat oil in a heavy bottom pan. When oil is hot, deep fry the potatoes till they turn crisp and golden brown. Keep aside.
For the gravy, lightly whisk the yoghurt and to it add ginger and garlic paste, coriander powder, chilli powder. turmeric and cardamom powder. Mix all the ingredients nicely.
Heat two Tbsp oil, add cumin seeds,when cumin starts spluttering add chopped onions. Saute till onions turn light brown.
To the sauteed onions add the previously fried potatoes and the yoghurt mixed with the spices.Add salt and Mix well.
Cook for 15 minutes on low heat with the lid on. stir occasionally.
The gravy should thicken up after cooking and the potatoes will become soft. Sprinkle garam masala to finish off. Serve hot along with plain rice or any Indian bread.
Nutritional Value - Calories- 510 Fat 20 g, Carbohydrates- 31 g, Protein- 27 g
Notes
Instead of frying the potatoes they can also be baked in an oven for a healthier option.