Baby Potatoes in a Creamy Sauce (Dum Aloo)
Dum aloo is a popular potato dish from the North Indian state of Kashmir. Garam masala is sold with the spices at most supermarkets and online. Serve with basmati rice and bread.
Serves: 8Hands-on: 45 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 12 small new potatoes, peeled
- 4 cups plus 2 Tbsp. vegetable oil, divided
- 1 tsp. cumin seeds
- 1 tsp. grated ginger
- 1 medium red onion, peeled and minced
- 1⁄2 tsp. red chili powder
- 1⁄4 tsp. turmeric powder
- 1⁄4 tsp. garam masala
- 1⁄2 tsp. coriander powder
- 2 cloves
- 1⁄2 tsp. fennel seeds
- 1 cinnamon stick (3 inches)
- 1 cup puréed tomatoes
- 1 cup warm water
- 1⁄2 tsp. salt
- 1 cup plain yogurt, whipped
- 2 Tbsp. chopped fresh parsley
- Boil potatoes in water to cover for 10 to 12 minutes, until fork-tender. Drain and let cool.
- Heat 4 cups oil in a deep pan to 370°F. Prick the potatoes all over with a fork. Add a few potatoes to the oil and deep-fry until brown. Remove the potatoes with a slotted spoon and drain on paper towels. Continue until all of the potatoes are fried, letting the oil return to 370°F between batches. Set aside.
- In a large skillet, heat the remaining 2 tablespoons oil over high heat. Heat until just below the smoking point (about 45 seconds), then add the cumin seeds. When they begin to pop, add the ginger and onion; sauté until onion is golden brown. In quick succession, add the red chili powder, turmeric powder, garam masala, coriander powder, cloves, fennel seeds, and cinnamon stick. Stirring continuously, fry for about 30 seconds. Add the tomatoes and continue to stir for another 2 to 3 minutes. the potatoes and fry for 1 more minute, stirring constantly. Add the water and return to a boil.
- Reduce the heat to medium-low, cover, and cook for about 20 minutes. Add salt. Remove from heat and swirl in yogurt. Sprinkle with parsley and serve hot.