Among the many versions of Aloo Dum, today’s recipe is a favorite in our home. Cute round baby potatoes are slowly simmered in a yogurt based gravy this is subtly rich in flavor and spice but least bit heavy. Makes for a lip smacking side with rotis or flavored rice.
Aloo Dum Recipe
Prep & Cooking: 50 mts
Serves:5-6 persons
Cuisine: North Indian
- 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
- 1 tsp cumin seeds
- 1 onion, finely chopped (optional)
- 3/4 cup thick yogurt combined in a tsp of besan
- 1 1/2 tbsps malai/fresh cream/top of milk
- 1/4 tsp turmeric pwd
- 1/2 tsp red chili pwd (adjust)
- 1 tsp coriander pwd
- 1/2 tsp garam masala pwd
- salt to taste
- 1 tbsp coriander leaves for garnish
- 2 tbsps oil
Make a paste:
- 4 green chilies
- 1″ ginger piece
- 1 small tomato (optional)
Make a paste:
- 5-6 cashew nuts, soaked in 2-3 tbsps milk
Method:
1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.
3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.
4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice.
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