Dum Aloo Potato Curry
Ingredients
- 2 tablespoons oil
- 1.5 teaspoons red chili powder (add more to taste)
- 0.5 teaspoons turmeric powder (add more to taste)
- Salt to taste
- 10-15 boiled baby potatoes
- Black pepper (some)
- Cinnamon stick (one)
- Cloves (3-4)
- Cardamom pod (one)
- Cumin seeds (amount not specified)
- Pinch of fennel seeds
- 2 onions, shredded
- 1 teaspoon ginger-garlic paste
- 2 large tomatoes, grated
- 1 teaspoon coriander powder
- 1.5 teaspoons garam masala
- 1.5 teaspoons cashew powder
- 1/4 cup yogurt
- 1/4 cup water
- Dried fenugreek leaves (kasuri methi, some)
Preparation
Boil the baby potatoes in a pressure cooker for one whistle, peel the skin, and prick with a fork.
Heat a pan and add 2 tablespoons of oil.
Add some red chili powder.
Add a pinch of turmeric powder.
Add salt to taste.
Add the boiled baby potatoes and toss well until they turn golden-brown.
Transfer the potatoes to a bowl.
Add the whole dry spices to the same pan.
Add a pinch of crushed fennel seeds.
Add ghee if desired and cook on low flame to avoid burning.
Add 2 shredded onions.
Add 1 teaspoon ginger-garlic paste.
Add salt to taste and cook until the onions turn golden-brown.
Add 2 grated large tomatoes and mix well.
Cover and cook until the water reduces.
Add 0.5 teaspoons turmeric powder.
Add 1 teaspoon coriander powder.
Add 1.5 teaspoons red chili powder.
Add 1.5 teaspoons garam masala and mix well.
Cover and cook again until the water reduces.
Add 1.5 teaspoons cashew powder.
Add 1/4 cup yogurt and stir continuously.
Add 1/4 cup water if the gravy is too thick.
Add the shallow-fried potatoes.
Add some crushed kasuri methi.
Cover and cook until the potatoes absorb the gravy.
Turn off the heat, transfer to a serving bowl, and garnish with coriander leaves.
