Love how rich and diverse Indian culture is. And this diversity in culture brings in diversity in food as well. There is a big range of food and cooking styles in India. Did you know we have about 40,000 varieties of rice in India? We also have numerous potato varieties and so are the dishes prepared from it.
From the sweet, creamy, and tangy Dum Aloo from Kashmir, to the Aloo ka madra (potato in yogurt) in Himachal, to Zeera Aloo from Punjab, we have so many ways right in the North. Bengalis use potatoes extensively in their stews to the Curry leaf tempered potato masala we love in our beloved Masala Dosas, the choices are endless.
I recently had some beautiful Pahadi (the hill variety) that mum had grown. They are supposed to low in starch and hence healthier. I decided to make a beautiful Dum Aloo gravy to honor such a beautiful and organic produce. Here’s my recipe, hope you love it.
PREPARATION TIME: 5 minutes
COOKING TIME: 25 minutes
SERVINGS: 4-5 people
DIFFICULTY SCALE: Medium
- Baby potatoes – 1 bowl
- Onion – 1, large
- Tomatoes– 4, medium
- Curd – ½ cup
- Cumin seeds – 1 teaspoon
- Red chili powder – 1 teaspoon
- Corriander powder – 2 tablespoons
- Bay Leaf – 1
- Cinnamon stick – 1
- Black Cardamom – 1
- Green Cardamom – 1
- Garam Masala – ½ teaspoon
- Kasoori Methi – 1 teaspoon
- Coriander leaves – a handful
- Vegetable oil – 1.5 tablespoons
- Salt – to taste
- Pressure Cooker
- Mixer grinder
- Non-stick Kadhai
- Add all the baby potatoes in a pressure cooker. Add enough water to submerge the potatoes and close the lid and place the cooker on high heat. Allow two whistles and keep it aside till the steam releases.
- Once the steam is released, place the boiled potatoes in a colander. Once they have cooled, remove the peels and keep them aside.
3. Grind the onion and make a smooth paste from it. Similarly, wash the tomatoes and make a smooth paste.
4. In a non-stick kadhai/wok, add 1.5 tablespoons of cooking oil and add in the whole spices – cardamoms, bay leaf, and cinnamon stick.
5. Once they turn fragrant, add in the cumin seeds and add in the onion paste once they crackle.
6. Cook the onion paste on low heat until it turns brown and then add tomato paste to the wok.
7. Keep stirring and cooking the tomato paste till the oil starts separating.
8. Add in the dry spices – red chili powder, coriander powder, and salt.
9. Once the spices are mixed well, add in the curd. Mix well for 2 minutes or so.
10. Next, add in the boiled and peeled baby potatoes to the gravy.
11. To make a thin gravy, now add a cup of hot water to the gravy and cover the lid of the wok.
12. Let the gravy simmer for 7-10 minutes.
13. Once done, add in some garam masala and Kasuri Methi (dried fenugreek leaves).
14. Add garam masala and Kasuri methi.
15. Garnish with fresh coriander leaves and serve with Pooris or Parathas.
I made Amaranth Leaf Pooris and Hing (Asafetida) Pooris along with it and it tasted amazing. 🙂
If you are a potato head like me, then don’t forget to check out my top favorites:
- Hasselback Baby Potatoes
- Baby Potato Salad
- Aloo Sagu with Bedmi Pooris
- Baked Potato Wedges
- Potato & Poha cutlets