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Know What You Eat: This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices. This is the easier and more flavorful version, ready in minimal time.
Ingredients:
- 1 lb baby potatoes (or any small potatoes)
- 1-1/2 C Tomato Puree
- 1 tsp cumin seeds roasted gently and ground into a powder
- 1 tsp garam masala
- 3-4 Kashmiri red chilies roasted and powdered
- 2 1/2 C fresh yogurt (must not be sour)
- 2 Tbsp Cashew powder
- 1 Tbsp Coriander seeds
- 1 tsp Ginger-garlic paste
- 1 Tbsp fennel/aniseed powder
- 1/2 tsp cardamom powder
- 2 tsp chaat masala
- 4 Tbsps canola oil
- 6 cloves roasted and powdered
- A pinch of Asafoetida
- Cooking spray to bake the potatoes
- Salt to taste
- Sugar to taste
Preparation:
- Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes
- Preheat oven. Arrange them on a baking sheet, spray vegetable oil, sprinkle salt, and chaat masala. Bake it for 15 mins on 300F. Keep aside.
- Mix the yogurt, Kashmiri chili, ginger-garlic paste, cardamom, garam masala, coriander, cumin and fennel powders. Add the potatoes, salt, and sugar if required to this mix and keep aside.
- Heat oil in another pan on a medium flame.
- Add clove powder, asafoetida cashew powder and tomato puree, mix well. add water if needed and bring to a boil.
- Now add potato-yogurt mix, stir thoroughly and cover.
- Cook the whole curry in a slow cooker. OR Put on the stove, cook on a low flame for 15-20 minutes.
- Serve hot with Chapatis (Indian flatbread) or Naan (Tandoor-roasted Indian flatbread).
