There are two maniacs in my home, me and my husband. Me a paneer maniac and he is a potato maniac. Besides that potatoes are one thing that are available in abundance in Stockholm as well. To kill two birds with one arrow, I keep trying variations of potato dishes. Here is one them. No need to mention that the potato maniac absolutely loved it.
- Baby potatoes-12
- Yogurt – 3/4 cup
- Kashmiri red chili powder – 2.5 tsp
- Cream- 1.5 tbsp(optional)
- Fennel powder/Saunf – 4 tsp
- Asafoetida /hing – 1/4 tsp
- Ginger powder/saunth – 1.5 tsp
- Coriander powder – 2 tsp
- Cumin Seeds -1/2 tsp
- Garam masala powder – ½ tsp
- Salt-to taste
- Cloves – 2
- Green cardamom – 4
- Cinnamon – 1/2 inch
- Bayleaves – 2
- Pure ghee – 2 tbsp
- Cooking oil – 2 tbsp+to deep fry
- Wash potatoes and par boil in an open pan. Add some salt to the water. I was in a hurry so I microwaved them 🙂
- Peel the potatoes (optional ) and prick them well with a fork. This will help the potatoes to absorb all the flavours and spices.
- Deep fry the potatoes till they are golden brown in colour.
- Drain on an absorbent paper and set aside.
- In a small bowl, take 1/4 cup water and add kashmiri chili powder and asafoetida.
- Heat ghee and oil in a heavy bottom pan.
- Add cloves, green cardamom, cinnamon, bay leaves, cumin seeds. Let them sputter and the chili paste.
- Saute for few seconds.
- In a separate bowl, take whisked yogurt and add fennel powder, dry ginger powder, coriander powder and mix. Add this mix to the pan and saute for few seconds.
- Add 3 cups of water and salt. Keep stirring while it boils.
- When water start boiling add the fried potatoes, cream and mix.
- Cover the pan with a lid and simmer for approximately 20 minutes. Keep stirring in between.
- When the gravy thickens and the oil starts separating, your Dum Aloo is done.
- Now add garam masala, and garnish with fresh coriander.