Among the many versions of Aloo Dum, today’s recipe is a favorite in our home. Cute round baby potatoes are slowly simmered in a yogurt based gravy this is subtly rich in flavor and spice but least bit heavy. Makes for a lip smacking side with rotis or flavored rice.
Aloo Dum Recipe
Prep & Cooking: 50 mts
Cuisine: North Indian
12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
1 tsp cumin seeds
1 onion, finely chopped (optional)
3/4 cup thick yogurt combined in a tsp of besan
1 1/2 tbsps malai/fresh cream/top of milk
1/4 tsp turmeric pwd
1/2 tsp red chili pwd (adjust)
1 tsp coriander pwd
1/2 tsp garam masala pwd
salt to taste
1 tbsp coriander leaves for garnish
2 tbsps oil
Make a paste:
4 green chilies
1″ ginger piece
1 small tomato (optional)
Make a paste:
5-6 cashew nuts, soaked in 2-3 tbsps milk
1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.
3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.
4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice.