Baby Potato Curry-Aloo Dum(आलू दम)-Kashmiri Dum Aloo-Shahi Dum Aloo-Indian Potato Curry

Ingredients –

  1. Baby potato, boiled and peeled – 15 – 20
  2. Salt to taste
  3. Red or green chilly (as per your taste)
  4. Kashmiri Red chili powder( just for color)
  5. Vegetable oil or butter – 4 tsp.
  6. Cumin seeds – ½ tsp.
  7. Chopped onions – 1 cup
  8. Ginger – 1 inch
  9. Garlic – 3-4
  10. Turmeric powder – ½ tsp.
  11. Coriander powder – 1tsp.
  12. Cumin powder – 1 tsp.
  13. Garam masala powder – 1 tsp.
  14. Kasuri  methi (Dry fenugreek leaves) – ½ tsp.
  15. Chopped coriander leaves – 2 tsp.
  16. Cashew nuts – 7-8
  17. Curd/ yogurt – ½ cup
  18. Chopped Tomato – 1 cup
  19. Whole cinnamon stick / dalchini – 1 inch

Method-

  • Fork all the boiled baby potatoes, so that they are cooked from inside.
  • Add salt, red chilly powder, turmeric powder and mix it properly.
  • Heat oil into the pan, add potatoes to the pan.
  • Shallow fry the potatoes on medium heat.
  • Keep flipping them till they turn golden brown in color.
  • Add tomato, ½ cup chopped onions, cashew nuts, ginger and garlic  blender jar, make a fine paste.
  • Heat oil in a kadhai  and sauté cumin seeds, cinnamon stick, chopped onions, until onions turn transparent.
  • Add paste into the kadhai, cook till the oil is separated from masala.
  • Add cumin, coriander, turmeric powder, red chili and cook for few minutes.
  • Add curd and coriander leaves to the masala and (simmer the flame before putting it in the pan) keep stirring.
  • Once the curd starts boiling, add fried potatoes, mix it properly.
  • Crush the kasuri methi on your palm and put it into the gravy.
  • Cover and cook for few minutes.
  • Baby potato curry is ready.
  • You can garnish with coriander leaves and cream, and serve with Paratha, Roti or Jeera rice.
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2 thoughts on “Baby Potato Curry-Aloo Dum(आलू दम)-Kashmiri Dum Aloo-Shahi Dum Aloo-Indian Potato Curry

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