Dum Aloo

This yummy potato recipe in yogurt gravy is from Kashmir. Traditionally the potatoes are boiled and deep fried. But this can be done even by baking them with little oil, to make it more healthy and tasty.

Ingredients:

12/15 – Baby potatoes

1 ½ cup yogurt

1 tsp- coriander powder

1 tsp- cumin powder

1 tsp- Fennel or Sauf powder

1 tsp-Garam  masala

1 tsp- Turmeric powder
2 tsp- Kashmiri chili powder

2 tbsp – Oil

1/2 tsp - mustard seeds

1 tsp-sugar

Salt to taste

Method:

Place the peeled potatoes in baking dish and coat them with 1 tbsp of oil and bake them in a pre-heated oven at 350⁰F / 175⁰C for 20 to 25 mins or till golden brown.

Mix all the spices in yogurt and keep aside.

In a pan heat oil add musterd seeds and let them splutter, then pour the yogurt mixture and cook till the color changes. Now take the potatoes and with the  help of a fork or knife poke them to help the gravy get well absorbed. Add the potato in the mixture and cook till the gravy is thick and potatoes are quoted with all the spices.

Garnish with freshly chopped coriander and serve hot with chapatti, puri or phulka.

Enjoy!