Who doesn't love a spicy and tangy curry to go along with hot rotis or chapathis? This recipe of dum aloo is one of my favorite curry recipes.
I remember my neighbor bringing home delicious dum aloo whenever she used to make since all of us used to love her dum aloo. Since I moved to the UK, I get lots of baby potatoes here which reminded me of the dum aloo and of course I made it. This recipe is mostly the one on the internet with a bit of tweaking from my end.
It takes about an hour to prepare 4 servings.
Ingredients:
Baby potatoes - 10-12
Oil - 2 tbsp + 2 tbsp + 2 tbsp
Red chilli powder - 1 tsp + 1 tsp
Turmeric powder - 1/2 tsp
Onion - 1 medium sized [roughly chopped]
Tomato - 2 [roughly chopped]
Ginger - 1 inch
Cashew nuts - 5-6
Cumin seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Curds - 2 tbsp
Salt - to taste
Kasuri methi - 1 tsp
Method:
Boil the baby potatoes in sufficient water. Once cooled, peel the skins and prick them with a fork. In a kadai, heat 2 tbsp of oil. Add 1 tsp red chilli powder and turmeric powder. Mix well and add the prepped potatoes. Add 1/2 tsp of salt. Fry on medium heat till potatoes are nicely coated and are slightly charred. Set them aside.
In a kadai, heat 2 tbsp of oil. Add chopped onions and fry till they turn translucent. Add tomatoes, ginger, cashew nuts and mix well till tomatoes are soft and mushy. Grind them into a smooth paste once the mixture is cooled.
In a kadai, heat 2 tbsp of oil. Add cumin seeds. Once they splatter a bit, add the curry mixture and cook. Add coriander powder, cumin powder, garam masala and mix well. Add curds and water if required. Add salt as per your taste. Once the curry is well combined, add the prepared baby potatoes and give it a good mix. Add kasuri methi on the top and serve.
As you can see, the recipe is really very simple and uses ingredients mostly found at home. Do let me know how you liked it in the comments below.
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