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