DUM ALOO - (Baby Potatoes in Spicy yogurt gravy)
Dum aloo is an exotic dish with Baby potatoes cooked in spicy yogurt gravy.I am making this quite often, as my daughter love these baby potatoes a lot. It goes very well with Chapathi/Naan. Give it a try and you will definitely enjoy it :)
For this recipe you need
15 - 20 nos. of Baby Potatoes
For Seasoning
1 tsp. of cumin seeds
2 - 3 red chillies (acc. to your taste)
1 bay leaf
1" cinnamon stick
2 nos. of cardamom
How to prepare Dum Aloo?15 - 20 nos. of Baby Potatoes
2 onions
3 tomatoes
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
1 tsp. of coriander powder
1/2 tsp. of garam masala powder
1 cup of yoghurt
1 tbsp . of dry fenugreek leaves
Salt
For Seasoning
1 tsp. of cumin seeds
2 - 3 red chillies (acc. to your taste)
1 bay leaf
1" cinnamon stick
2 nos. of cardamom
Preparation
Wash and pressure cook the small potatoes for 2 whistles, when the pressure is down peel the skin .
In a non stick pan, add little oil and shallow fry these baby potatoes, till it turns slightly brown. Place it in a kitchen towel, to drain off the excess oil from it.
Heat oil in a heavy bottomed vessel, add all the seasoning ingredients, first add the cumin seeds, then spilt and add the red chillies, followed by bay leaf, cinnamon stick and cardamom. saute it for few sec. Add the chopped onions.
When the onions turn translucent, add the ginger - garlic paste, saute it until the raw smell extracts from it. Now add the chopped tomato along with turmeric powder, coriander powder, garam masala powder and chilli powder. Mix them gently.
When the tomatoes are cooked well, add yoghurt little by little and stir it gently.
Add the baby potatoes along with salt, cover and cook for about 20 mins. in low flame (Keep stirring occasionally). Finally add dried fenugreek leaves. Mix it gently.
Delicious Dum aloo/Aloo dum is ready to be served.........
Serve it hot with Naan/Chapathi/rice and enjoy :)
Note:
While adding yoghurt, make sure the flame is low.
You can also whisk the yoghurt before adding, to avoid curdling.
When adding fenugreek, take some in your palm, crush and add it to the gravy
