Dum Aloo is one of my favorite potato recipe. We avoid fried food in my family, so I made these Dum Aloo's by baking them and it did not taste any different than fried version. So if you can save some calories by not frying, why not?
I have asked to prick the potatoes in this recipe. It helps potatoes absorb the spices fast, and potatoes will cook perfectly. If you like, you can fry the potatoes, too.
Serves : 4-5
Preparation Time: 15 minutes Cooking Time: 30 Minutes
Difficulty Level: Medium
Ingredients:
12 Baby Potatoes
1 Cup Yogurt
1/8th Cup Ground Cashew
1/8th Cup Cashews halved
1/8th Cup Raisins
1 Tsp Cumin Seeds
1 Tbsp Ginger, grated
1/2 Tsp Turmeric Powder
1 Cup Water
2 Bay leaves
2 Tbsp Oil, divided
1/2 Tsp Garam Masala
1/2 Tsp Coriander-Cumin powder
1/2 Tsp Red chilli Powder
1/4 Tsp Hing/Asafetida
Salt to taste
Cilantro for garnishing
Method:
1. Pre heat the oven at 400 degrees Fahrenheit.
2. Boil, peel and prick the potatoes with fork.
3. Line the baking sheet with non stick foil.
4. Put the potatoes in a baking sheet and drizzle 1 Tbsp oil.
5. Bake the potatoes in oven for 15 minutes, or until crust is golden and crisp.
6. Turn the potatoes occasionally.
7. In a big pan add remaining 1 Tbsp oil.
8. Once heated add cumin seeds, bay leaves and hing.
9. Add Halved cashews and fry them.
10. Add ginger and saute for a minute, then add powdered cashews and sauté till fragrant.
11. Add yogurt, turmeric powder, salt, garam masala, red chilli powder, coriander-cumin powder, and saute till the gravy releases the oil.
12. Add Potatoes and raisins to the gravy.
13. Add water and simmer till all the water has evaporated.
14. Garnish the Dum aloo with cilantro and serve with roti or paratha.
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