Dum Aloo
Ingredients
- 800 gPotato (small, peeled and pricked)
- 200 gyogurt Indian (whisked)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 20 gghee
- 3 tbspSunflower oil
- 1 tspCumin seeds
- 1 pcCinnamon stick
- 3 pcClove
- 4 pccardamom (whole)
- 1 tbspkashmiri chili (powder)
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tspFennel seed (crushed)
- 40 gRoasted salted cashews (ground into powder)
- 1 pinchGray sea salt
- 1 tspgaram masala
- 1 pinchasafoetida
Method
Tender potatoes soaked in a creamy, spicy sauce. The flesh yields effortlessly, coated in a yogurt emulsion where the oil rises to the surface, the hallmark of slow, expert cooking.
- 1
Peel the potatoes. Prick them all over with a fork so the sauce can penetrate to the core. Rinse and dry them thoroughly.
- 2
Heat the oil in a pan. Fry the potatoes until a thin, golden, crispy crust forms. Set aside on paper towels.
- 3
In the same pan with ghee, add cumin, cinnamon, cloves, and cardamom. When the aromas fill the kitchen, add the chopped onions and garlic. Let them brown slightly.
- 4
Lower the heat. Add the yogurt whisked with turmeric, chili, ginger, and crushed fennel. Stir constantly to prevent the yogurt from curdling. The sauce should become smooth and glossy.
- 5
Return the potatoes to the sauce. Add the ground cashews to bind. Cover tightly. Simmer over very low heat until the sauce coats the spoon and the oil beads on the surface.
Frequently asked questions
How do you get this dish right?
- The secret is pricking the potatoes: without it, the core remains bland.
- If the sauce is too thick, deglaze with a small splash of hot water.
- 'Dum' means steam-cooking; use a heavy lid to trap all the steam.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will thicken, add a little water when reheating.
