This was for dinner today and we enjoyed it with warm Rotis. It was sumptuous and heart warming. There are different versions of Dum Aloo available from different kitchens. This is how I make it, North Indian style :). Traditionally, baby whole potatoes are used which are peeled, poked and deep fried. I don’t deep fry unless it is festive season or can’t live without it :). I go for baking in the oven. Yeah…I bake in my oven…not the deserts but the savories :).
The recipe has basic North Indian curry/gravy recipe, which I will post independently under Cooking Indian series, soon. Here is the recipe for this one:
Set oven at 400*f for baking the potatoes.
Soak 1 tbsp cashews in 1/4 cup warm water for making paste later on.
Heat control : Medium to Low
Serves : 6-8
Potatoes (golden) : 3 medium cubed and baked
Lay the potatoes on greased cookie tray in a single layer. Bake them in oven for 1/2 hr till golden brown. Flip the sides once in between.
Onion : 1 medium (ground coarse paste in food processor)
Tomatoes : 3 medium puréed. Can use 1 small canned tomato purée too
Ginger : 1 tbsp grated
Garlic : 1/2 tsp grated
Oil : 1 tbsp
Cumin seeds : 1 tsp
Turmeric : 1 tsp
Coriander powder : 2 tbsp
Garam masala : 1-2 tsp as per heat you like
Red chili powder : 1/3 tsp or to taste
Cinnamon stick : 2″
Bay leaf dried : 1 large
Salt to taste
Cashews : 1 tbsp soaked in 1/4 cup Water for 1 hour and then ground in paste.
Fresh cream : 1/2 cup
Water : 1/2 cup
Kasoori Methi : 1 tbsp dried
Heat oil in pan. Add cumin seeds, bay leaf, cinnamon stick. Sauté till cumin seeds turn brown.
Now add onion paste, grated ginger and garlic. Cook till the onions are slightly brown on low to medium flame. Sauté in between so that the onions do not burn.
It will look like this after the onions are browned a little. Traditionally, the onions are supposed to be golden brown all the way. But in 1 tbsp, this will be the result. You can opt for more oil to brown more, but I am fine with this much :).
Now add tomato purée. Add all the above spices. Mix well. Cover the lid and let cook for 10-12 minutes on lowest flame. Sauté in between to avoid burning.
Now add the cashew paste, cream and water. Mix well.
Add the baked potatoes. Crush the Kasoori Methi between hands and add to the curry. Cover with lid and cook for 8-10 minutes on simmer.
If you want the curry to be more runny, then add more water and adjust the salt and garam masala after tasting it.
The heart warming rich Dum Aloo curry is ready to dig in. Enjoy it with roti, naan or basmati rice.