Receta Dum Aloo
Ingredients
- 12 even sized baby potatoes
- 7 Tbsp Oil
- 1 1/2 Cups Chopped Onions
- 1 Tbsp Finely chopped fresh ginger
- 2 tsps Cumin powder
- 4 tsps Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Garam Masala powder
- 2 Cups Chopped tomatoes
- 2/3 Cups Plain Yoghurt
- 2/3 Cups Heavy Cream
- Salt to taste
Instructions
Peel the potatoes and immerse them in cold water until ready to use them.
Heat 5 Tbsp of oil in a pan over medium high heat. Drain the potatoes, pat them dry with kitchen towel and add these in one layer in the pan. Keep tossing them until they are golden browned on all sides; for about 10 mins. Drain them on a paper towel and keep it aside.
Add the remaining oil to the same pan and sauté the onions until they are caramelized. Add the ginger and fry for a 1/2 minute.
Add cumin. coriander and garam masala and fry for few seconds. Then add the tomatoes, yoghurt, salt and the fried potatoes and bring to a boil. Reduce the heat and simmer, covered for about half an hour or until the potatoes are cooked fully. Keep stirring it in between so that the gravy or the potatoes stick to the bottom. (1)
The gravy should be thick enough to coat the potatoes completely. If it is very thick add little water and on the other hand if it is too runny bring it to a rapid boil on high heat and then simmer again.
Turn off the stove add the cream. Check for salt and adjust. Serve them with pulav or any kind of Indian flat bread.