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Dum Aloo in Nutty Gravy

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Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Pepper Chicken, Best Jhinge aloo posto, Easy Low fat Cauliflower cheese

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4

Ingredients

  • 1 pound - baby new Potatoes
  • 3 tbsp - oil
  • 2 - onions, sliced and fried until brown
  • 1 cup - plain yogurt
  • 4 - black Cardamom pods
  • 1 tsp - fennel
  • 2 inch - Cinnamon stick
  • 1.5 inches - Ginger root, finely chopped
  • 4 Cloves - garlic, finely chopped
  • 1.5 tsp - coriander powder
  • 1 tsp - cumin powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - cayenne powder
  • 2 tsp - melon seeds or cashews, soaked and ground to a paste with water
  • 1 cup - water
  • Salt - as per taste

How to Make

  • Parboil the potatoes, peel, and saute in oil until golden.
  • Drain and set aside, leaving oil in the pan.
  • Puree the onions and half the yogurt in a blender.
  • Fry the cardamom, fennel, and cinnamon in a dry pan until the spices start to smell fragrant; then blend or grind to a powder, and set aside.
  • Saute the ginger and garlic in the oil left from frying the potatoes, and then add coriander, cumin, turmeric, and cayenne powders and stir for 1 minute.
  • Whisk the remaining yogurt and add together with the nut paste.
  • Heat, and then put in the potatoes, water, and salt, and simmer uncovered until the potatoes are tender.
  • Stir in the reserved ground spices and onion mixture and serve.
  • Serve with rice or parathas.