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Ingredients
| russet potatoes: 12 whole potatoes |
| red tomatoes: 2 |
| garlic: 2 cloves |
| ginger (minced): 1/2 tsp |
| dry red chili peppers: 2 peppers |
| ground cumin: 1 1/2 tsp |
| garam masala: 1 Tbl |
| whole cloves: 2 cloves |
| cardamom: 2 |
| fennel seed (whole): 1/2 tsp |
| whole plain yogurt: 1/2 cup |
| canola oil - for salads, woks and light frying: 2 Tbl |
| salt |
Easy Aloo Dum
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
3 serving(s)
Tags
- 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!