Dum Aloo

This next dish came up in my list to try out after tasting it over at a friend’s place & loved the creamy texture of the curry. I have tweaked this dish & it has come a cross between the original dish & my mom’s vegetable korma curry. But I can assure you that the creamy texture has still been retained over here. Usually baby potatoes are used in cooking this dish, but you can try this with regular potatoes too. This curry is best tasted when served with plain rice/pulao/roti.

Ingredients

• 10-12 baby potatoes
• 2 large onion finely sliced & divided
• 1 tsp. ginger garlic paste
• 3-4 cardamom pods
• 1 tsp. fennel seeds
• 1 tsp. chilli powder
• 1/4  tsp. chilli powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 3-4 green chillies
• 1 veg stock cube/ salt to taste
• 1-2 small tomatoes chopped
• 2 tbsp. veg oil
• 1/2 cup yogurt beaten + 1 tbsp. cream
• Coriander leaves to garnish

Boil the potatoes and peel off the skin.  Heat 1 tbsp. oil and fry the potatoes till slightly browned on both sides. Set aside.

In to the same pan, add 1 tbsp. oil and add cardamom pods and fennel seeds, sauté for a second or two, add cashew nuts, sauté for a while. Add onions and sauté till transparent. Add ginger garlic paste sauté. Add green chillies. Add chilli powder, turmeric powder, coriander and garam masala powder. Stir until the raw smell goes off. Add tomatoes and veg stock cube or salt. Cook until they are done. Remove from flame and set aside to cool. Grind them into a fine paste.

In to the same pan, add the paste and bring to boil. Add beaten curd mixed with cream little by little and mix well. Add the potatoes and add ¾ cup warm water. Cover and cook for about 5-8 minutes. Open the lid and stir and bring to a boil. Check for salt.

 Remove from flame and garnish with coriander leaves.