Dum Aloo

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!

Ingredients

  • 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
  • Salt
  • Oil

To make paste

  • Onion – 1 large
  • Tomato – 1 large
  • Green chillies – 4
  • Cashew nuts – 15

Method

  • 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.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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