Healthy Dum Aloo – Baby Potatoes in Spicy Yogurt Gravy
honestcooking.com
honestcooking.com
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Ingredients

  • Baby Potatoes - 20-25
  • 1 Almonds - 10, blanched
  • 1 Tomatoes - 1 cup (about 2 medium)
  • 1 Ginger - 1 inch
  • 1 Garlic - 3 cloves, peeled
  • 1 Dry Red Chilies - 4
  • 1 Onions - 1.5 cups (1 large onion)
  • 1 Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
  • 1 Cumin Seeds / Jeera - 1 teaspoon
  • 1 Cloves - 2
  • 1 Cinnamon - 1 inch
  • 1 Cardamom - 2
  • 1 Turmeric / Haldi powder - ½ teaspoon
  • 1 Garam Masala - 1 teaspoon
  • 1 Kasuri Methi / Dry fenugreek leaves - 2 teaspoons
  • 1 SALT - 3-4 teaspoons (or as per taste)
  • 1 Yogurt / Curd - ½ cup (100 ml) (not the thick kind)
  • 1 Water - ½ cup (80-100ml) (if required)
  • 1 Coriander / Cilantro leaves - for garnishBoil & peel the potatoes.
  • 1 Heat a pan & add 4 teaspoons oil to it.
  • 1 Add the potatoes
  • 1 Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
  • 1 Keep aside
  • 1 In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under 'To grind for masala'.
  • 1 Blend to a smooth paste & set aside
  • 1 Add the remaining 2 teaspoons of oil to a pan
  • 1 Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
  • 1 Add chopped onions
  • 1 Sauté till they get a golden brown color.
  • 1 Add the ground paste (from above ?)
  • 1 Mix & sauté for 4-5 minutes
  • 1 Add the Salt, Turmeric, Garam Masala & Kasuri Methi
  • 1 Mix well. Let it cook for a minute
  • 1 Add the fried baby potatoes to this mixture and mix once.
  • 1 Add the yogurt/curd
  • 1 Mix well and simmer for around 10 minutes
  • 1 In case the curry is too dry, add a little water.
  • 1 Garnish with coriander / cilantro leaves & serve!

Instructions

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