dum alooSeptember 26, 2012
dum aloo (steamed baby potatoes)
Baby Potatoes – 30
Onion – 1 medium chopped
Cardamom – 4 slightly crushed
Turmeric Powder – 1/4 teaspoon
Red Chilli Powder – 1 teaspoon
Curd Or Yogurt (or coconut milk, slightly watered down) – 8 oz or 1/4 l
Garam Masala – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Almonds – 12
White Poppy Seeds – 2 tablespoons
Cardamom – 4
Ground Coriander Powder – 2 teaspoons
Roasted Cumin Seeds – 1 teaspoon
Garlic – 4 cloves
Grated Ginger – 1 tablespoon
Peel the potatoes and soak in salt water (whole) for an hour (I didn’t soak the potatoes). Make a paste with all the given ingredients. Heat some oil and shallow fry the potatoes (whole) till they turn golden, remove and drain the excess oil.
Now heat some oil, add the cumin seeds, cardamom, once they start popping, add the onions, saute till it turns transparent. Then add the turmeric and chilli powders, followed by the ground paste, keep sauteing.
When the mixture starts sticking to the pan, add 2 teaspoons of the curd, keep mixing, repeat the process till you are done with all the yogurt. At this stage add the potatoes, garam masala, water (about 4 cups), salt, mix, cover tightly, reduce heat and cook for 30 mins.