Dum aloo is a popular recipe and when you google, about a zillion recipes come up and no two are same. There are differnt styles and versions, some people use yogurt some dont. I did use yogurt, and it cameout well.
Usually baby potatoes are fried before adding into the gravy but I prefer baking or roasting(tawa) them with 1 or 2 tsp oil till they turn golden brown.
- Baby potatoes - 12 to 15
- Onion - 1 (medium, finely chopped)
- Garlic - 3 cloves (finely chopped)
- Yogurt - 2/3 cup
- Ketchup - 1 tsp
- Whole garam masala ie 1 bay leaf, small piece cinamon, 1 clove
- Ginger powder - 1/4 tsp
- Coriander powder - 11/2 tsp
- Chilli powder - 1 tsps
- Fennel seed powder - 1/2 tsp
- Cumin seeds - 1 tsp
- Oil - 5 tsp (4+1)
- Boil and peel potatoes. Add 1 tsp oil and either bake them (@200c) or roast them in tawa till they start turning golden brown.
- In a kadai take 4 tsp oil, add whole garam masala and cumin seeds.
- Once the seeds splutter add garlic. Saute.
- Add the onions and wait till it starts turning golden brown.
- Add coriander powder, fennel powder, ginger powder, chilli powder and immediately add 1/4 cup water.
- Cook till the oil oozes from the gravy ( appx 2 mins in medium flame). Then add ketchup and cook for a minute.
- Slowly add the thick beaten yogurt and keep stirring well.
- Add 1/4 cup water and salt, bring the gravy to boil.
- Add potatoes and water (1/4 cup again) ,bring it boil and cook for a minute.
- Remove from flame and garnish with chopped coriander. Serve hot.
If you dont have ginger powder add 1/2 tsp finely chopped ginger
If you cant find baby potatoes use normal potatoes (cut into cubes)
Whole garam masala gives a very nice flavour but if u prefer adding powder then add it just before removing it from flame.
Any gravy that has yogurt will turn sour if not consumed soon.
Dont omit fennel seeds, pound them in a mortar n pestle or using rollinpin.