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Dum Aloo...(Baby potatoes in a spicy gravy)


By * Treat your tongue * (Visit website)

(4.00/5 - 1 vote)


Dum aloo comes from a very beautiful state in India, Jammu n Kashmir but is extremely popular everywhere. There are various recipes found but shallow frying the potatoes in oil and then cooking them in a curd/tomato based gravy is common.

Ingredients:
8-10 baby Potatoes
3-4 tbsp Tomato Puree
2 tbsp Blanched Onion Puree
2-3 tsp Ginger-Garlic paste
3 diced green chillies
4 tbsp yogurt (plain is preferred)
1/2 tsp fennel powder
1/2 tsp Amchur powder (dried mango powder)
1 tsp Sugar
Red chili powder as per taste
1 tsp Garam Masala Powder
1 tsp Turmeric powder
1 tsp Cumin Seeds
1 Bay Leaf
3 Cloves
1/2" Cinnamon stick
2-3 tbsp Oil
Salt as per taste
Lemon juice
Butter to shallow fry potatoes




Method:
1. Blanch Onions, make puree of it and keep aside. Make tomato puree as well.


2. Peel all potatoes and prick them using a toothpick or fork. Sprinkle salt over them and keep aside. In a pan shallow fry the potatoes till they turn light brown in color. Remove them.


3. Now in same pan take oil. Add bay leaf, cloves, cinnamon stick in it. When the spices start crackling add cumin seeds in it.


4. Now add Onion puree and a pinch of salt and pinch of sugar. Fry puree for 3-4 minutes. Then add chopped green chilies, ginger-garlic paste an stir for another 3 minutes.


5. Then add tomato puree, saute for about 2 minutes, add garam masala powder, cumin-coriander powder (dhaniyajeera powder), turmeric powder in it and saute again.


6. Meanwhile mix amchoor powder, fennel powder, sugar in yogurt; stir it well and add it to the pan. Mixing yogurt should be fast. Saute again until the oil separates out from the gravy. Yogurt thickens the gravy giving a nice feel.


7. Add salt, sugar and stir. Add fried potatoes in the gravy and lid it till potatoes cook well. Add little milk/water as required. At the end add crushed Kasuri methi and few drops of lemon juice.






Tips:

If yogurt is not plain and is bit sour then reduce the quantity of tomato puree.



Garnish with fresh coriander leaves.



Serve with Garam Parathas.



If you don't have fennel powder make one from the fennel seeds we have at home. Aamchoor powder adds to the taste but is optional.





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