One dish that my hubby is absolutely in love with – “Dum Aloo“!!! I made it several times and he wasn’t satisfied with the end result… He always said it wasn’t as good as he used to have it back home in India. This time when I visited, one of my aunts cooked it for him and I got to taste. It was full of simplicity, no onion – no garlic, yet lots of oil. That’s quite okay to have once in a while but big NO-NO if you make it often. I chose my way out… Planned to replicate the same taste, with less amount of oil. Made it a bit creamy in texture and believe me, KG loved it <3
Of course, North-Indian gravies never go without onion-garlic for me! I’m personally a big fan of garlicky flavor so I don’t avoid it most of the times (Except mandir-bhog) :) Here you go with my old-one but re-invented recipe of ‘Dum Aloo’!!!
7-8 Baby Potatoes
1/2 cup Yogurt
2 tsp Ginger-Garlic Paste
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
Salt, to taste
2 tbsp Oil + to shallow-fry
Coriander Leaves, to garnish
STEPS TO FOLLOW:
- Parboil baby potatoes and peel their skin off.
- Heat 1-2 tbsp of oil in a pan and shallow-fry these potatoes until golden brown. Transfer them to absorbent paper.
- Roughly chop tomato, onion and saute them in the same pan until mushy in texture. Cool it down to room temp and grind with cashewnuts to make a smooth paste.
- Heat 2 tsp oil in deep vessel and add ginger-garlic paste.
- Saute for a while and add prepared paste to it along with yogurt and all the spices. Mix everything well and cook it covered for 2-3 mins.
- Add shallow-fried baby potatoes and coat them well with gravy.
- Cook it for 2 more mins and turn off the heat.
- Garnish with coriander leaves and serve hot with Paratha!
- I kept the skin of baby potatoes on, I don’t much prefer it though :P
- You can use 1-2 tbsp of full cream for richer version.