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
- Baby potatoes – 25
- Yoghurt/curd – ¼ cup
- Turmeric Powder – ¼ tsp
- Coriander Powder – 1 tsp
- Kashmiri Chilly Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Cumin Seeds – ½ tsp
- Salt to taste
- Oil – 2 to 3 tbsp
- Fresh Coriander Leaves – for garnishing
- Onion – 3 Medium
- Tomato – 3 Medium
- Garlic – 2 cloves
- Ginger – 1 inch piece
- Cashew nuts – 5 to 6
- Pressure cook the baby potatoes. Peel and prick them with a fork. Take care not to break the potatoes.
- Grind the onions, ginger and garlic and cashew nuts to a smooth paste.
- Blanch tomatoes, remove skin and grind. Keep aside.
- 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.
- 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.
- Now add the tomato paste and fry for another 4 to 5 minutes or till all the moisture is absorbed.
- Now add the spice powders, turmeric powder, coriander powder, red chilly powder and sauté for a minute.
- 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.
- Next add the fried potatoes and mix without everything without breaking the potatoes.
- Add water to adjust the consistency of the gravy.
- Add the garam masala powder, check for seasonings mix well.
- Cover and let it simmer for 5 to 6 minutes on a low flame.
Garnish with coriander leaves and serve hot with rotis.
You can deep fry the potatoes if you wish, but pan frying them tastes equally good.