Aloo is potato and Dum means cooking with steam. This is a typical north Indian dish and if you love potatoes, you will love this dish with its thick yogurt curry. For this dish, I used baby potatoes and I did not remove the skin. Besides having it with naan, chapati or rice, I think it would also go well with a slice of bread or two 😊.
The trick to make the gravy thick is to add cashew nuts. I ground the cashew nuts with the onion, tomatoes and green chilli to make a paste and then saute the paste till it comes viscous. This dish is very easy to make, though it may take a little time, ‘cos you have to cook the paste till it becomes nice and thick.
I hope you give this dish a try and am sure you will love it too!
- Baby potatoes – 12 pieces
- Onion – 1 medium, chopped
- Turmeric powder – 1/2 tsp
- Kashmiri chilli powder – 1 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Yogurt – 1 cup, room temperature
- Water – 1/2 cup
To make paste
- Onion – 1 large
- Tomato – 1 large
- Green chillies – 4
- Cashew nuts – 15
- Add all the ingredients to make a paste into a blender. Add enough water and grind into a smooth paste and keep it aside.
- Wash the potatoes properly and place it in a medium sized pan. Add water and bring to a boil.
- When potatoes are 3/4 cooked (test by inserting a fork into the potato and it should still be a little hard), strain the water and leave the potatoes aside. Using a fork, poke few holes in each of the potato.
- Heat little oil in a medium sized wok and once hot add a pinch of turmeric powder and Kashmiri chilli powder and saute it for a minute. Then throw in the baby potatoes and shallow fry till golden brown. Remove and keep them aside.
- In the same wok, add more oil if required and saute the chopped onions till they turn slightly brown.
- Then add the onion, tomato, green chilli and cashew nut paste and fry till the paste thickens. This may take 5-10 mins.
- Once the paste thickens, add the turmeric powder, Kashmiri chilli powder, cumin powder, coriander powder and stir well for couple of mins.
- Whisk the yogurt well and add to the paste and stir well.
- Next add the potatoes, salt and half a cup of water and mix well.
- Cover and tell it cook for 10 mins (this is for the dum effect) or until the potatoes are fully cooked.
- The gravy would be thick now. Add more water if required and adjust the taste accordingly.
- Let it simmer for couple of minutes covered and then remove from the stove.
- Serve hot with chapati, naan or rice.