Aloo Dum Recipes

Steps:

• Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
• While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
• Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
• While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
• In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
• Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
• Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
• Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
• Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
• Garnish with cilantro if you like, and serve!

Steps:

• Peel the small and round potatoes and keep in salty water for 1/2 hour.
• Fry in oil till golden brown and firm.
• Keep aside.
• Take oil in a handi and crackle the cloves, cinnamon and cardamom.
• Add the onion paste.
• Stir for about 5-6 minutes till oil comes to the sides.
• Add the ginger paste and stir for another 2 minutes.
• Add red chilli powder and turmeric powder.
• Bhunno (simmer).
• Broil cummin seeds in a dry pan and grind them to a powder.
• Add sugar and broiled cummin powder and stir for 2 minutes.
• Beat the curd and add to the handi.
• Lower the temperature and immerse the fried potatoes for simmering.
• Cook till potatoes are tender by covering the top of the handi.
• Do not let the steam escape.
• Add garam masala powder and close the lid.
• Take off the fire.
• Serve hot garnished with slit green chillies and chopped coriander leaves.