Dum Aloo ¦Baby Potatoes in a Creamy Gravy

Dum Aloo or Baby Potatoes in a Creamy Gravy is a classic Kashmiri dish made with baby potatoes in a creamy yogurt and cashew based curry. This is probably the only dish I love with baby or new potatoes in them. This dish is both comforting while using simple ingredients but tastes like a lot has gone into it

What is ‘Dum’ you ask? Well Dum translates to cooking with steam on a low flame. The potatoes are flash fried in a way and par cooked, these are then further slow cooked in the yogurt cashew curry so that the potatoes soak in all the flavours and spices.

You may think that this is a spicy curry, based on the chilli powder that goes into it, however Kashmiri Red Chili powder is only mildly spicy but the colour it gives any curry is beautiful.

Serve this Dum Aloo with steamed basmati rice or steaming hot rotis.

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Dum Aloo ¦Baby Potatoes in a Creamy Gravy

Baby potatoes in a creamy spiced yogurt curry

Course

Main Dish

Cuisine

Indian

Prep Time

10 mins

Cook Time

45 mins

Servings

people

Ingredients

• 20 Baby potatoes or New Potatoes
• 50 gm cashew nuts
• 3 tbsp vegetable oil
• 200 gms yogurt full fat or Greek yogurt, whisked
• 3-4 cloves garlic
• 1 inch ginger piece peeled
• 1 medium white onion finely chopped
• 1/2 tsp cumin powder
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp fennel powder (saunf)
• 1/2 tsp caraway seeds (shahi jeera)
• 1/2 tsp ground cardamon powder (choti elaichi)
• 1 inch cinnamon (dalchini)
• 4-5 black pepper
• Salt to taste
• 1 tsp Dried fenugreek leaves crushed
• 1 tbsp fresh coriander leaves finely chopped
• 1 cup water

Course Main Dish Cuisine Indian Prep Time 10 mins Cook Time 45 mins Servings people Ingredients 20 Baby potatoes or New Potatoes 50 gm cashew nuts 3 tbsp vegetable oil 200 gms yogurt full fat or Greek yogurt, whisked 3-4 cloves garlic 1 inch ginger piece peeled 1 medium white onion finely chopped 1/2 tsp cumin powder 1 tsp Kashmiri red chilli powder 1/2 tsp fennel powder (saunf) 1/2 tsp caraway seeds (shahi jeera) 1/2 tsp ground cardamon powder (choti elaichi) 1 inch cinnamon (dalchini) 4-5 black pepper Salt to taste 1 tsp Dried fenugreek leaves crushed 1 tbsp fresh coriander leaves finely chopped 1 cup water

Recipe Notes

1. Soak the cashew nuts in warm water for about 15-20 minutes. 
2. Wash the potatoes thoroughly, then using a fork or a knife(be careful), prick the potatoes so they cook evenly.
3. In a wok, heat some oil, when the oil is hot, fry the potatoes till they are brownish and crisp. Transfer the potatoes onto a kitchen and get rid of any excess oil.
4. Drain the water from the cashew nuts, and blend the cashews to a smooth paste and keep aside.
5. In a bowl, whisk the yogurt, add to it the cumin powder, fennel powder and red chilli powder.
6. In a pan, heat oil, once oil is hot, add the finely chopped onions. Sprinkle a little salt, stir well and cook the onions until they go soft.
7. Add in the chopped ginger and garlic, stir well.
8. Now add in the yogurt mix, and stir well. Now add in the cashew paste and stir everything well. 
9. Add in the whole spices - caraway seeds, ground cardamon, black peppers and cinnamon.
10. Now add in the fried potatoes, stir everything well. 
11. Add a little bit of water, stir, cover and cook for about 15 mins or until the potatoes are cooked on low heat, checking every 5 mins or so and stirring.
12. The curry should thicken, however add water and seasoning based on how thick you like your curry to be.
13. Once cooked, garnish with coriander and crushed fenugreek leaves (optional) and serve with hot rotis or steamed basmati rice.

 

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