Dum Aloo is originally from Kashmir. Normally baby potatoes are deep fried and dunked in a mild and flavorful gravy. Here I have made it without deep frying as well as without peeling the outer skin. I normally avoid removing outer skin of potatoes due to its nutritional value as well as the taste.
In dum aloo, curd is the main ingredient, which is used as a souring agent with the additional Indian spices. Dum aloo tastes very good with any Indian flat breads or with mild Pulav.
Baby potatoes – 15
Onions – 3 medium size
Green chillies – 2
Ginger – 1 tsp (freshly chopped)
Oil – 3 to 4 table spoons
Fennel seeds – ½ tsp
Turmeric – ½ tsp
Red chilli powder – 1tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Coriander leaves – 3 to 4 table spoons
Hung Curd – ¼ cup
Cashew chunks – 2 table spoons
Hot milk – ¼ cup
Kishmish / Dried grapes – 2 table spoons
-Soak cashews in Hot milk and keep aside.
-Wash potatoes, make half or quarter pieces according to its size.
-Heat 1 table spoon of oil and roast potato pieces a little and keep aside.
-Take one mixer jar, dry churn onions, ginger and green chillies.
-Heat oil in a kadai, add fennel seeds, roughly churned onion – ginger- chilli.
-Fry until it is light brown, add all the powders, salt and fry for a while and add roasted potatoes, cup of water and cook in a low flame.
-When potato is done, it is a time to switch off the gas. Never add curd while boiling the mixture, it curdles immediately.
-Now mix in curd, chopped coriander and mix everything, adjust the consistency by adding water and boil this mixture by switching on the gas.
-When gravy is ready, you would see a shiny layer at the surface. Switch off the gas.
-Now make a paste of cashew and milk and garnish the curry with cashew paste and dry grapes and serve with Roti or Pulav.