After trying this popular Indian potato curry in a creamy and delicious spiced yogurt gravy, I wondered why I had never tried preparing this dish at home….well that’s not until last week. It is known to be popular in the Kashmiri region. Knowing how much my husband loves potatoes, I knew this would be a treat for his taste buds. The authentic way of cooking Dum Aloo is to cook it under pressure. The edges are sealed with a dough to ensure that no steam escapes, but naturally I took a short cut 🙂
Dum Aloo (Indian Potato Curry)
- 250 gm potatoes soaked in water then boiled
- 3 large tomatoes boiled and pureed
- 2 onions chopped
- 2 green chilies
- 2 tablespoons cashews soaked in water
- 1 1/2 tablespoons ghee
- 3 tablespoons yogurt
- 1 tsp sugar
- 1 tsp fennel powder
- 1 tsp red chili powder
- salt to taste
- 1 tsp garam masala
- 2 cardamom
- 4 pods of garlic
- 1 teaspoon ginger
- 3 cloves
- 3 sticks of cinnamon
- Grind chopped onion, garlic, ginger, chilies and cashews to a smooth paste in blender.
- Heat ghee in pan, stir in cinnamon, cloves and cardamom. Stir this around for a few seconds.
- Next, mix the onion paste, stir it around and cook for 8-10 minutes until fairly dry.
- Add the tomato that you’ve pureed and stir well till incorporated.
- Now add the dry spices. Garam masala, fennel powder, chili powder, salt, sugar and yogurt.
- Mix all of the above really well, making sure there are no lumps, till smooth.
- Throw in the boiled potatoes. If you choose you can deep fry the potatoes first for a nice crunchy exterior. But I opted not to.
- Stir well until incorporated, now add a cup of water and close the lid and simmer for 10-12 minutes.
- Add chopped cilantro and serve.