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Now In: Recipes → All Countries → Entree → Dum Aloo (Potatoes in Spicy Yogurt Gravy)

Dum Aloo (Potatoes in Spicy Yogurt Gravy)
Traditionally cooked in sealed pots under simmering ashes, Dum Aloo is a savory Moghlai dish of slowly baked potatoes. Bathed in a rich yogurt gravy, the steamy red potatoes make for succulent dining. Serve alongside sautéed mustard greens, stir-fried okra, roti (wheat flatbread), and tamarind-date chutney. Preparation hint: Keep the flame low while cooking the potatoes.
 
Base SKU: EG31
Cuisine: Indian
Prep Time: 15 Minutes
Cooking Time: 50 Minutes
Yield: 4 Servings
Source: Cullinary Council Chef Suvir Saran, EG Culinary Council
Ingredients:- Click "View all receipe products" to see all recipe products.

2 pound(s) Red potatoes, small, even-sized
1/2 cup(s) Onions, finely chopped
1 tablespoon(s) Ginger, finely chopped
4 teaspoon(s) Coriander, ground
1 teaspoon(s) Red pepper
1 teaspoon(s) Garam masala
2 cup(s) Fresh tomatoes, finely chopped
3/4 cup(s) Yogurt, plain
4 teaspoon(s) Kosher salt
3/4 cup(s) Heavy cream, optional

Instructions:
1. Peel potatoes and prick in many places. Reserve in a bowl of cold water.
2. Heat 5 tablespoons ghee over medium heat in a skillet or non-stick pan large enough to hold potatoes in a single layer.
3. Drain potatoes and pat dry.
4. When ghee is very hot, add potatoes and fry for about 10 minutes, turning and tossing to ensure even browning, until browned and a crust has formed. This step prevents potatoes from falling apart during prolonged cooking.
5. Transfer browned potatoes with a slotted spoon to a separate bowl.
6. Add remaining ghee to the skillet along with the onions. Fry onions until caramel brown, stirring constantly so they don't burn.
7. Add ginger and fry an additional 30 seconds. Add cumin, coriander, turmeric, red pepper, and garam masala all at once, stirring rapidly for 30 seconds.
8. Add tomatoes, yogurt, salt, and fried potatoes in a single layer.
9. Check during cooking to ensure the gravy is not sticking or burning. It should be thick and able to coat potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to a desired consistency. If too thick, add a bit of water.
10. Add cream, stir and simmer until heated through. For a milder taste, stir in more ghee. Adjust salt.
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