Dum Aloo
Punjabi style Dum Aloo, a curry made with baby potatoes and cooked with spices, yogurt, this curry is so flavorful you won't miss meat at all.
Ingredients
- 500 g Baby Potatoes
- 1 Large Onion Sliced
- 1 Medium Tomato chopped
- 1 tbsp Garlic Paste
- 1 tbsp Ginger paste
- ½ cup Plain Yoghurt
- 1 tsp Cumin Seeds
- 1 piece Cinnamon Stick
- 2 Cardamoms
- 5-6 Black pepper Corns
- 4-5 Cloves
- 1½ tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli
- ¼ tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ cup oil
- ½ tsp Garam Masala
- Salt to taste
- Coriander/cilantro
Instructions
- In a pot put potatoes, cover them with water and boil them until fully cooked.
- Drain them and using a skewer or a tooth pick prick them all over.
- In a pot or deep pan heat oil reserving 2 tbsp for later. Fry potatoes while turning them until they are golden. Take them out and set aside.
- In the same pan add cumin seeds, cinnamon, cardamom, cloves and black pepper. Temper for a minute and then add onions.
- Fry onions on medium low heat until they are soft. Add Ginger and garlic papste and fry for half a minute. Add tomatoes and continue to cook until they are soft as well.
- Take them out and add little water. Using stick blender or blender puree it and set aside.
- In the same pan add reserved oil and put spices including red chilli powder, Kashmiri chilli powder, cumin powder and coriander powder. On low heat temper them while constantly stirring.
- Add a dash of water and continue to cook until its starts to simmer. Pour the pureed onion mixture and fry on medium heat for 2 minutes.
- Add yoghurt and stir it in. Turn the heat high and cook the sauce until the water from yoghurt evaporates and oil starts to come on the top. Add salt.
- Put the potatoes in the sauce and add little bit of water. Cover and cook on low heat for 10 minutes.
- In the end sprinkle some garam masala and garnish with chopped coriander.