Baby Potatoes in Spices & Yogurt aka Dum Aloo
- 12-15 baby potatoes
- 1 and ½ cup Yogurt
- 3 tbsp oil
- 1/2 tsp sugar
- A pinch of asafoetida powder
- Salt to taste
- 1/2 inch dry ginger
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp peppercorn
- 4 cloves
- 2 black cardamoms
- 4 kashmiri red chillies
- Wash the baby potatoes well and parboil or partially cook them in a large pan of water.
- Transfer the parboiled potatoes to other vessel filled with cold water and let it cool.
- Peel all the potatoes and prick each potato lightly with a fork.
- Heat a pan and dry roast coriander seeds, cumin seeds, black cardamom, peppercorn, fennel seeds and dry red chillies on a high heat for about a minute.
- Grind all the roasted ingredients with cloves, cardamom and dry ginger.
- Pour about 2 tbsp of oil in a flat pan and shallow fry the potatoes till they turn golden brown in colour or you can deep fry them for a better crust.
- Take out the potatoes and drain on a tissue paper.
- Heat oil in a pan and add asafoetida powder to it.
- Pour a tablespoon of water in ground spices, pour this into the pan and cook it for 2 minutes.
- Whisk the yogurt well and add it in the pan.
- Add sugar (optionall) and shallow fried baby potatoes in the pan, cover with a lid and let it simmer for 10-15 minutes on medium heat. Add salt.
- Cook till the gravy thicken and oil starts floating over the pan. At this stage you can give ‘Dum‘ to the curry by placing it over a hot griddle.
- Cover the pan with a lid and place it on a hot griddle and let it cook on slow heat for 15 minutes.
- Turn off the heat and serve the Dum Aloo curry with plain rice or India flat breads.
My Tip: Mustard oil or groundnut oil gives the best result.
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