My son’s all time favourite vegetable is potatoes. Whatever dish I make with potatoes, he finishes off very fast. Aloo Dum is one such dish which he likes the most. With the tanginess of curd and simple masalas, this dish tastes very good.
|Baby potatoes||–||14 or 15|
|Cumin seeds||–||1 tsp.|
|Turmeric powder||–||¼ tsp.|
|Red chilli powder||–||½ tsp.|
|Dhania powder||–||1 tsp.|
|Garam masala||–||½ tsp.|
|Fresh cream||–||¼ cup|
|Salt||–||as needed or 1 tsp.|
|Coriander leaves||–||a handful|
|Ginger||–||1 inch piece|
|Tomato||–||1 small (optional)|
For Making Paste:
|Cashew nuts||–||5 to 6 soaked in 3 tbsp. of milk|
- Pressure cook baby potatoes and remove the skin and prick with fork all over.
- In a pan, heat half a tablespoon of oil and add the boiled baby potatoes and sauté for 3 to 4 minutes till it becomes slightly browned.
- Remove from the pan and keep aside.
- In the same pan, add the remaining oil and when it heats, add the chopped onions and sauté for till the onions turn transparent.
- Add the ground ginger-green chilli paste and fry further for another 4 to 5 minutes.
- Now add the chili powder, turmeric powder and coriander powder and mix well.
Slowly add the beaten thick yogurt and keep stirring for at least 5 minutes.
- Add the sautéed baby potatoes and cook on low to medium heat for 5 minutes.
- Keep in low flame and add the ground cashew nut paste and malai and mix well and cook for a minute.
- Add a cup of water, garam masala powder, salt and cook covered on low flame till it thickens to a gravy.
Garnish with fresh coriander leaves.
- Serve hot with rotis or ghee rice.