Middle of last week, I was talking to my brother on what we should have for dinner, when he suddenly asked me if we have baby potatoes at home. Stange question to ask because ours is a traditional South Indian home where baby potatoes have not too much of a role to play.
Turns out he wanted to eat Dum Aloo. 🙂 So off he went to get some baby potatoes from the market. The next request was could we try a different recipe from the normal Kashmiri Dum Aloo that we make. So out came the iPad and the usual internet search.
The result is this recipe which is a mix-n-match of assorted recipes found on the Net.
I have deep fried the baby potatoes. You may parboil them and saute lightly in oil, but that is not as much fun. 🙁 It is OK to live it up once in a while!
Time: 45 Minutes
- Baby Potatoes – 15-20
- Tomato – 1 Large
- Onion – 2 Large
- Yoghurt – 1/3 Cup
Almonds – 8 (Vegan option)
- Ginger – 1″ knob
- Garlic – 4 Large Cloves
- Black Cardamom – 1
- Cinnamon – 1″ piece
- Cloves – 1
- Cumin Seeds – 1 tsp
- Coriander Seeds – 2 tsp
- Fennel Seeds – 1 tsp
- Red Chilli Powder – 1 tsp
- Punjabi Garam Masala – 1 tsp
- Turmeric – 1/3 tsp
- Oil – 1 Cup
- Salt to Taste
- If you are using almonds:
- Soak them in warm water for 20 minutes. Add just enough water to cover the almonds.
- Peel the almonds.
- Grind the soaked almonds along with the water into a smooth paste.
- If you are using yoghurt, beat it to a smooth consistency.
- Heat a heavy pan.
- Dry roast the cumin seeds for 2-3 minutes. Set aside.
- Dry roast the fennel seeds for 2-3 minutes. Set aside.
- Grind the coriander, cumin, and fennel seeds into a fine powder.
- Peel and chop the onion into large pieces.
- Peel and chop the tomato into large pieces.
- Grind the onion, garlic pods, and ginger together into a fine paste. Set aside.
- Grind the tomato into a fine paste. Set aside.
- Wash and scrub the potatoes clean. Leave the skin on.
- Cut the baby potatoes in half.
- In a wok or kadai, heat the oil.
- In batches, fry the potato pieces till they start to turn brown. Set aside.
- Retain just 2 tbsp oil in the kadai. Discard the rest of the oil.
- Add the clove, cinnamon, and black cardamom.
- Stir fry for 1 minute.
- Add the onion paste and stir-fry till it turns brown.
- Add the tomato puree and stir-fry till the paste turns brown.
- Add the garam masala, chilli, turmeric, and coriander-cumin-fennel powders.
- Stir-fry for 2-3 minutes till the raw smell of the masalas disappears.
- Add the yoghurt or almond paste. Mix well.
- Add 1 cup water and salt.
- Mix well.
- Bring to a gentle simmer.
- Add the fried baby potatoes and cook for 5-7 minutes till the potatoes just begin to soften.
- Serve hot with phulkas or parathas.
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