Dum Aloo is a very popular North Indian Recipe. It is a curry in a rich sauce. Prepared in a number of ways aloo dum is one of the Indian ready to eat curries found in the South African supermarket shelves. Baby potatoes are found in abundance in our fruit and vegetable shops so why do we need the curries with preservatives in it. Here is a version of dum aloo which does not take much of an effort. When I talk about Indian shops, in Cape Town they are found in the Rylands area and there is a shop near Salt River also.
Ingredients:
- 15 baby potatoes, skin off
- 2 medium sized onions sliced thinly
- 1 tblsp. tandoori masala (available in Indian shops)
- 1 tsp. turmeric powder
- 2 green chillies chopped
- 200 gms. plain yogurt
- 3 cloves
- 3 cardamoms
- 1/2 inch cinnamon whole
- 8 to 10 pepper corns whole
- 1 tsp. cumin seeds
- Oil for frying
- salt to taste
- coriander leaves to garnish
Method:
- Fry the sliced onions and drain it on a kitchen towel, keep it aside.
- Shallow fry the baby potatoes and keep it aside.
- Grind the fried onions, tandoori masala and turmeric.
- Mix the grounded mixture with yogurt, green chillies and salt.
- Put in the baby potatoes and coat it with the mixture and marinate it for 3 hours.
- In a heavy bottomed pan heat 1 tblsp. oil and put in the whole spices at items 7 to 11 and saute for half a minute.
- Put in the marinated potatoes along with the yogurt sauce and let it cook on low fire, until the potatoes are fully cooked. The vessel should be kept covered during the cooking process,
- Remove and garnish with coriander leaves.
- Serve with rotis, purees or rice.
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