Deep fried baby potatoes cooked in yogurt cream sauce
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| Dum Aloo (click image to enlarge) |
Serves 4-6
Ingredients:
1. Baby Butter potatoes – 1.5 lbs
2. Cooking Oil – for deep frying
3. Plain yogurt – 1 cup
4. Tandoori masala – 1tsp.
Method:
1. Put the washed potatoes in a Ziploc bag,
2. Seal the bag halfway through.
3. Steam the potatoes for approximately 4 to 5 minutes in the microwave.
4. Peel & deep-fry the potatoes on medium high heat to light golden brown.
5. Prick them and put them in a bowl.
6. Add the plain yogurt and tandoori masala.
7. Set it aside while you prepare the gravy.
Ingredints for Gravy:
1. Cooking Oil – 1/3 cup
2. Cumin seeds – 1 tsp.
3. Mixed spices – 1 tsp.
4. Poppy seeds – 2 tsp. (ground)
5. Cashews - 2 tbsp (ground)
5. Onion – 1 grated
6. Garlic – 2 tsp. (grated)
7. Ginger – 1 tsp. (grated)
8. Tomato – ½ cup (crushed)
9. Salt – 1 ½ tsp.
10. Paprika – 1 tsp.
11. Cayenne – ½ tsp.
12. Turmeric – ½ tsp.
13. Coriander powder – 2 tsp.
14. Chana masala – 1 tsp.
15. Water – 1 cup
16. Heavy whipping cream – ½ cup
17. Kasuri methi – 1 tbsp.
18. Cardamom powder – ½ tsp.
19. Slivered almonds - for garnish
20. Cilantro - for garnish
Method for the gravy:
1. Heat oil in a container.
2. Add cumin seeds, mixed spices, poppy seeds & cashews.
3. Roast them for a few seconds.
4. Add the grated onion, ginger paste and garlic paste and mix well.
5. Sauté till golden brown.
6. Add the crushed tomato and mix.
7. Now add salt, paprika, cayenne, turmeric, coriander powder, chana masala and mix.
8. Add the fried and marinated potatoes, mix well.
9. Add water, bring it to a boil.
10. Seal with aluminum foil, cover with the lid.
11. Simmer on low heat for approximately 20 to 25 minutes.
12. Uncover and add whipping cream, kasuri methi and cardamom powder.
13. Mix well and turn off the heat.
14. Serve hot, garnished with almonds & cilantro accompanied with any bread of your choice.
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