Name: Dum aloo recipe by Priyadharshini Selvam at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Baby Potatoes - 20-25; To grind for Masala; Almonds - 10; blanched Tomatoes - 1 cup; Dry Red Chilies - 4; Ginger - 1 inch; Garlic - 3 cloves, peeled; For the Gravy; Curd - ½ cup; Onions - 1.5 cups (1 large onion); Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy); Cumin Seeds - 1 teaspoon; Cloves - 2; Cinnamon - 1 inch; Cardamom - 2; Garam Masala - 1 teaspoon; Turmeric powder - ½ teaspoon; Kasuri Methi - 2 teaspoons; Salt - as per taste; Coriander leaves - for garnish

ABOUT Dum aloo RECIPE

Residing country: Malaysia. Dum Aloo is named so because the dish is cooked under Dum or Pressure so as to let the potatoes soak in the flavor from gravy. In the authentic recipe, you have to actually deep fry the potatoes.

Ingredients Serving: 4

Baby Potatoes - 20-25
To grind for Masala
Almonds - 10
blanched Tomatoes - 1 cup
Dry Red Chilies - 4
Ginger - 1 inch
Garlic - 3 cloves, peeled
For the Gravy
Curd - ½ cup
Onions - 1.5 cups (1 large onion)
Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
Cumin Seeds - 1 teaspoon
Cloves - 2
Cinnamon - 1 inch
Cardamom - 2
Garam Masala - 1 teaspoon
Turmeric powder - ½ teaspoon
Kasuri Methi - 2 teaspoons
Salt - as per taste
Coriander leaves - for garnish

Instructions

Boil & peel the potatoes. Heat a pan & add 4 teaspoons oil to it. Add the potatoes.
Fry till the potatoes turn golden brown and form a nice crisp layer. Keep aside
For the masala: In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under 'To grind for masala'.) Blend to a smooth paste & set aside .
For the gravy: Add the remaining 2 teaspoons of oil to a pan. Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes. Add chopped onions. Sauté till they get a golden brown color.
Add the ground paste .Mix & sauté for 4-5 minutes .Add the Salt, Turmeric, Garam Masala & Kasuri Methi. Mix well.
Add the fried baby potatoes to this mixture and mix once.
Add the curd. Mix well and simmer for around 10 minutes In case the curry is too dry, add a little water.
Garnish with coriander leaves & serve.

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