Dum Aloo

Baby potatoes were a rarity in Bangalore. But in Chennai, these cute potatoes seem to be available around the year. Whenever I see a packet of these I can’t resist myself from buying them. I love preparing the Chettinad Style Roast Potatoes, which is our family favorite too. It goes very well with vengaya sambar. And yes, I prepare Dum Aloo too. I have prepared it many times after coming to Chennai, as they are available almost always. I had clicked pictures of these long back, but was not very satisfied. So the post had to wait till I made them once again and clicked some better ones.

Dum aloo doesn’t need any special introduction. But while I was searching for some recipes using baby potatoes, I found that each region has its own variation of this classic gravy, like the Kashmiri dum aloo, Bengali Dum aloo, Amritsari dum aloo, Benarsi Dum aloo. One day, I intend to try all of these. The version which I have posted today is my own concoction and this is the way I have been making dum aloo for more than a decade now. I can’t vouch for its authenticity but sure can vouch for its taste. It tastes delicious. So do try and let me know how you liked it!

What you’ll need

1. Baby potatoes – 25
2. Yoghurt/curd – ¼ cup
3. Turmeric Powder – ¼ tsp
4. Coriander Powder – 1 tsp
5. Kashmiri Chilly Powder – 1 tsp
6. Garam Masala Powder – ½ tsp
7. Cumin Seeds – ½  tsp
8. Salt to taste
9. Oil – 2 to 3 tbsp
10. Fresh Coriander Leaves – for garnishing
11. Onion – 3 Medium
12. Tomato – 3 Medium
13. Garlic – 2 cloves
14. Ginger – 1 inch piece
15. Cashew nuts – 5 to 6

Method

1. Pressure cook the baby potatoes. Peel and prick them with a fork. Take care not to break the potatoes.
2. Grind the onions, ginger and garlic and cashew nuts to a smooth paste.
3. Blanch tomatoes, remove skin and grind. Keep aside.
4. Heat a non stick kadai with a tbsp of oil, and roast the potatoes till they are lightly browned about 6 to 7 minutes. Keep turning them so that they are evenly browned.
5. In the meanwhile, heat another Kadai with the remaining oil. Add cumin seeds. Once they change color. Add the ground onion, ginger and garlic paste. Sauté for 5 to 6 minutes on medium flame or till the raw smell has disappeared. Take care not to burn the paste and to fry well. Keep stirring regularly for even cooking.
6. Now add the tomato paste and fry for another 4 to 5 minutes or till all the moisture is absorbed.
7. Now add the spice powders, turmeric powder, coriander powder, red chilly powder and sauté for a minute.
8. Whisk the curds well reduce the heat to low and add it to the onion tomato paste. Cook on low flame for 3 to 4 minutes or till everything comes together.
9. Next add the fried potatoes and mix without everything without breaking the potatoes.
10. Add water to adjust the consistency of the gravy.
11. Add the garam masala powder, check for seasonings mix well.
12. Cover and let it simmer for 5 to 6 minutes on a low flame.

Garnish with coriander leaves and serve hot with rotis.

Note

You can deep fry the potatoes if you wish, but pan frying them tastes equally good.