Dum Aaloo

A delicious way to enjoy potatoes in a rich yogurt based gravy with various spices…

Facts - Dum Aaloo belongs to North Indian or more specifically Kashmiri cuisine.

Ingredients

3-4 medium sized potatoes (serves 2-3)

½ cup yogurt

2 tablespoon grated coconut

1 tablespoon besan/gram flour

Chopped Garlic and Ginger

1 green chilli

Pinch of Turmeric powder

½ teaspoon red chilli powder

½ teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon cumin powder

¼ teaspoon paprika powder

1 teaspoon kasturi methi/dried fenugreek leaves
1/2 teaspoon fennel seed powder (sauf powder)

Pinch of asafoetida (hing)

Fresh Coriander to garnish

Cumin seeds

3 tablespoon oil

Salt to taste

Cooking Method

1.  Chop the potatoes into big cubes.

2.  Take a sauce pan and add 2 tablespoon oil. Once the oil is hot, add the chopped potatoes. Add some salt to it and mix well. Cover the lid and let the potatoes cook on medium heat for 10 minutes. Alternatively, you could also deep fry the chopped potatoes.

3.  While the potatoes get cooked, prepare the mix for the gravy.  Take a bowl and mix yogurt, grated coconut, chopped green chilli, chopped ginger and garlic, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, red paprika, kasturi methi, fennel seed powder and blend well using a mixer/grinder.

4.  Now take another sauce pan and add 1 tablespoon oil to it. Once the oil is hot add cumin seeds and asafoetida. Now, add 1 tablespoon besan/gram flour and stir well for 1 minute. Add the yogurt mix to this and stir again. Let it cook for 2-3 minutes until the gravy leaves oil.

5.  Now add the cooked potatoes to the gravy and mix. Add 2 cups of water to the gravy mix and stir well.  Let this cook for another 10 minutes on medium heat until the gravy gets thick.

6.  Garnish the potatoes with chopped coriander. Your dum aaloo is now ready to served with hot chappatis.