Baby potatoes are cooked in a rich, nutty yogurt sauce full of complex flavors from chili powder to cinnamon.
By Sukanya Ghosh
Shahi Dum Aloo
- Total Time: 1 hour 5 mins
- Yield: 4
Description
Baby potatoes are cooked in a rich, nutty yogurt sauce full of complex flavors from chili powder to cinnamon.
Ingredients
- Baby potatoes (par boiled and peeled) : 1 kg
- Almond paste : 1 tbsp
- Cashew paste : 3 tbsp
- Onion (small) : 1
- Ginger paste : 2 tsp
- Yogurt : ½ cup whipped
- Turmeric powder : ¼ tsp
- Garam masala powder : 1 tsp
- Red chilli powder / paste : ½ tsp
- Cumin powder : 1 tsp
- Salt and sugar to taste
- Oil : 2 tbsp
- Bay leaf : 2
- Cinnamon stick : 1
- Cardamom (green) : 2-3
- Cloves : 3-4
Instructions
- Peel the onion, boil it and then make a paste of it.
- In a deep bottom pan, heat the oil, add the cinnamon, cloves, cardamom and bay leaf.
- Let the aroma floats and then lightly fry the par boiled potatos in the oil til lthey absorb golden brownish hue.
- Remove the potatoes with a slotted spoon and keep them aside.
- Now in the same pan, add the onion paste, fry it till it turn its color, add the ginger paste, fry it further tll the rawness disappear.
- Add the spices, fry them for a while, followed by cashew and almond paste.
- Add the potatoes and coat them well with the masala.
- Saut them on medum heat till the masala oozes oil.
- Switch off the heat and let it cool for 2 minutes.
- Add the whipped yogurt, adjust the salt, switch on the heat again and let it cook on lowest heat for couple of minutes.
- Add one cup warm water, close the lid and let it simmer till done.
- It will have a clingy gravy.
- Garnish with fresh cilantro, if you wish to and serve hot with poori or kachoris.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Side
- Cuisine: Indian
