BABY POTATOES & CURD DUM ALOO | दम आलू रेसिपी

There are many variations of making Dum Aloo. The Dum Aloo Recipe and Punjabi Dum Aloo Recipe, which are cooked with small Baby Potatoes in totally different style. Region by region procedures, Ingredients, flavors and tastes are different. You can cook Dum Aloo Recipe which is of Restaurant Style, and for making it nearly to the Restaurant taste at home, I added Cashew nuts, heavy Cream and Kasuri Methi.

INGREDIENTS -

• 12-15 baby Potatoes
• 1 and ½ cup Yogurt
• 3 tbsp Oil
• 1/2 tsp Sugar
• A pinch of Asafoetida powder
• Salt to taste
• Water
• 1/2 inch dry Ginger
• 1 tbsp Fennel Seeds
• 1 tbsp Coriander seeds and leaves
• 1 tsp Cumin seeds
• 1 tsp Peppercorn
• 4 Cloves
• 2 black Cardamoms
• 4 kashmiri red chillies
• 1 tbsp Garam Masala
• 1 tbsp Kasuri Methi

 Also Read - PANEER BHURJI | TOFU BHURJI RECIPE

INSTRUCTIONS -

1. Wash the baby potatoes well and partially cook them in a large pan of water.
2. Transfer the pre-boiled potatoes to other vessel filled with cold water and let it cool.
3. Peel all the potatoes and prick each potato lightly with a fork.
4. Heat a pan and dry roast coriander seeds, cumin seeds, black cardamom, peppercorn, fennel seeds and dry red chillies on a high heat for about a minute.
5. Grind all the roasted ingredients with cloves, cardamom and dry ginger.
6. Pour about 2 tbsp of oil in a flat pan and shallow fry the potatoes till they turn golden brown in colour or you can deep fry them for a better crust. 
7. Take out the potatoes and drain on a tissue paper.
8. Heat oil in a pan and add asafoetida (Hing) powder to it.
9. Pour a tablespoon of water in ground spices, pour this into the pan and cook it still oil starts separating from the spices.
10. Whisk the yogurt well and add it in the pan, and stir it for 2-3 mins.
11. Add sugar (optional) and shallow fried baby potatoes in the pan, cover with a lid and let it simmer for 10-15 minutes on medium heat.
12. Now Add salt, garam masala and Kasturi Methi.
13. Cook till the gravy thicken and oil starts floating over the pan on low flame.
14. Turn off the heat and garnish it with green coriander leaves.

Serve the Dum Aloo curry with plain rice or Roti or Naan.

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