Dum Aloo

One of our friends recently gave us a bag of baby potatoes before leaving for their India visit. Seeing those cute tiny potatoes, I just had to make Dum Aloo.

Here's how I made it:

1 lb baby potaotes - There were about 30 in our Trader Joes 1 lb bag

Oil for frying

For the gravy -

1 onion - chopped

3 tomatoes - chopped

1 tsp ginger - garlic paste

handful of cashewnuts

1/2 cup yogurt

1 tsp fennel seeds - powdered

1 tsp soonth (Ginger powder)

1 tsp cumin pwd

1 tsp coriander pwd

1 tsp red chilli pwd

1 tsp salt or to taste

1/2 tsp garam masala

1/2 tsp kitchen king masala

Cilantro to garnish

1. Pressure cook the potatoes with 2 cups water for 1 whistle. Immediately take off heat and cool under running tap water.

2. Peel the potatoes. Prick each with a thin toothpick in several spots. Deep fry the potatoes till golden. Season with a little salt & pepper.

3. For the gravy - Heat 2 tbsp oil. Fry the onions till soft. Add the ginger - garlic paste and fry 2 mins. Add the chopped tomatoes. Fry for 7 - 8 mins. Take off heat. Cool slightly and grind with the cashewnuts. Put it back in the pressure pan or kadhai. Heat gently. Add all the dry spice powders. Beat the yogurt to smooth and add that. Add salt to taste and the fried potatoes. Add water to get desired consistency. Boil on gentle heat for 10 - 15 mins. Garnish with chopped cilantro.

We enjoyed these with homemade, whole wheat naans from Monsoon Spice.