Spicy Dum Aloo

(Spiced potatoes in gravy)

Yield: For 4 persons.

This is a very popular North Indian dish.
The potatoes are cooked under pressure so that it retains the flavour of the gravy. Hence the name ‘Dum Aloo’. (In Hindi ‘Dum’ means Pressure & 'Aloo' means Potato)
This dish goes well with Roti, Paratha or Naan as well as with Egg Biryani.



Ingredients:

Potato (small) - 10
Tomato - 1
Onion (medium) - 1
Ginger garlic paste - 1 tsp
Curd / Yogurt - 1 cup
Milk or coconut milk - 1/4 cup (75ml)
Oil - 2 tbsp
Salt - to taste

For Masala:

Bay leaf - 2
Cinnamon - 1
Black pepper - 6 or to taste
Cardamom - 3
Clove - 3
Coriander seed - 1 tsp
Cumin seed - 1/4 tsp
Red chilly powder - 2 tsp
Turmeric powder - 1/2 tsp

Preparation:

Fry all the masalas without oil and grind it to powder.
Scrape the potatoes skin and cut into halves.
Heat oil in a frying pan and shallow fry the potatoes till it is
light brown in colour. (You can also use pressure cooker for frying).
Remove the potatoes from pan and keep them aside.
Heat the remaining oil in a pressure cooker and fry the onions & curry leaves.
Add ginger garlic paste.
Later add the grinded masala powder and milk. Stir continuously.
Keep the flame low.
Now add the curd while stirring. Make sure that it does not become watery.
Then add the potatoes, tomato and salt.
Close the lid and cook for one whistle in low flame.
Garnish with curry leaves and coriander leaves.

Note:

If the potatoes are too small, you can add 15 – 20 of them.
In the end, if the gravy is not thick, let it boil for sometime without the lid.

I will be posting the South Indian version of Dum Aloo shortly.