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Dum Aloo (Baby potatoes cooked in a Curd based gravy)

Whenever I wanted to prepare Dum Aloo and looked to buy baby potatoes, luck never favoured me. I had to be satisfied with larger potatoes cut to size. So when I spotted baby potatoes in the market the other day, I couldn’t thank my stars enough. 🙂

There seems to be many versions of Dum Aloo like the Kashmiri Dum Aloo, Amritsari Dum Aloo, Banarasi Dum Aloo etc. My initial trials were based on a recipe written down in my diary long back. However as time passed by, I started trying my own twists to the recipe and came out with this one. I must confess that it doesn’t taste like any of the above mentioned versions. Hence, I think we should aptly name it Mareenas’ Dum Aloo.. 😉

Dum Aloo

Dum Aloo (Baby potatoes cooked in a Curd based gravy)

Whenever I wanted to prepare Dum Aloo and looked to buy baby potatoes, luck never favoured me. I had to be satisfied with larger potatoes cut to size. So when I spotted baby potatoes in the market the other day, I couldn't thank my stars enough. 🙂 There seems to be many versions of Dum Aloo like t

Ingredients
  

  • 16 Baby potatoes
  • 2 Onions chopped
  • 3 tomatoes Chopped
  • 2 teaspoons Ginger-garlic paste
  • 1 teaspoon Chilli powder
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1 cup curd Beaten
  • pinch Asafoetida a
  • 1/4 teaspoon Cumin seeds
  • 1/4 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons potatoes Oil for frying +

Instructions
 

  • Cook the potatoes(with skin) with salt..
  • Peel the skin off and prick all over with a fork.
  • Shallow fry in hot oil till golden brown on all sides and drain onto an absorbent paper.
  • Heat oil in a pan and drop the cumin seeds into it.
  • When they start to splutter, tip in the asafoetida and stir for a few seconds.
  • Add the chopped onions and cook till they are wilted.
  • Add the ginger-garlic paste and stir till the raw smell goes.
  • Add all the powders except garam masala and stir well for a minute.
  • Add the chopped tomatoes and stir well. Let it cook till the oil separates.
  • Switch off the heat and let it cool.
  • Grind the mixture to a fine paste and transfer back into the pan. When it starts to boil, add the fried potatoes and mix well.
  • Cover and cook on low heat for about 5 minutes.
  • Add the beaten curd and mix well and cook for further few minutes.
  • Check the seasoning.
  • Add the garam masala powder and stir well.
  • Switch off the heat and serve with roti or rice.

Notes

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