Thursday, January 23, 2014

Dum Aloo | Baby potatoes in yogurt

Having its origin from Kashmir, this gravy is quite rich and creamy and completely filled with aromas.The unique flavour of the dish comes from fennel and ginger.  Along with satisfying your taste buds , it also creates a nice warmth inside your body to support winter.


Baby Potatoes                              -15
kashmiri red chillies                       - 6 to 7 (replace it with 2 tsp paprika)
Oil                                                 To fry
Ginger powder                              -1/2 tsp
Cloves                                           -3
Green cardamom                           - 2
Turmeric powder                           - 1/4 tsp
Salt                                                 To taste    
Yogurt                                           - 1 cup
Garam masala                                - 1/2 tsp
Asafoetida                                     - 1/4 tsp

To Roast

Fennel seeds                                 - 1 tsp
Coriander seeds                            - 1 tsp
Cumin seeds                                  - 1/2 tsp


 Soak the red chillies in hot water for 20 minutes.

Clean the potatoes and prick it with a fork on all sides and boil it with some salt and turmeric.Avoid overcooking the potatoes.Once done peel off the skin and set aside.

Heat a pan on medium heat and dry roast the items given under 'To roast" and grind it to a fine paste along with soaked red chillies and ginger powder.

Heat oil in a pan over medium high and gently fry the potatoes until golden color.

Heat oil in a pan and add asafoetida and add the ground paste with little water and let the spices cook for 2 minutes.Whisk yogurt and add it to the pan and give it a quick mix so that yogurt doesn't curdle.Add the fried baby potatoes along with salt and some water.Let the mixture boil for another 5 to 7 minutes and reach a gravy consistency .

Toast the cloves and green cardamom for few seconds.Using a mortar pestle pound it coarsely.

Add garam masala and the coarsely ground clove,cardamom to the gravy and give a gentle mix.

Serve it hot with Roti / Naan or Over a bed of Basmati rice.


I look forward to your valuable comments!