Dum Alu | Baby Potatoes Curry

Dum Alu is a favourite with all but it is Amma's numero uno in terms of gravy based NorthIndian Cuisne. Since Amma makes this in a healthier version with exotic taste, this is a favourite among our friends and family who many a time request her to prepare this while they visit us!

It is quite a challenge to take a traditional dish and deliver it with balanced flavours and mouthwatering effects with the Healthy Twist! But Amma is an expert at this and this dish is the testimony for that innate gift that she is endowed with!

INGREDIENTS

500 gm Baby Alu | Baby Potatoes, boiled and peeled
1 tsp Jeera | Cumin Seeds
1/4 tsp Haldi | Turmeric Powder
1 tsp Jeera | Cumin Powder
1 tsp Saunf | Fennel Powder
1 tsp Oil

For Gravy:

2 Tomatoes, roughly chopped

2 Onion, roughly chopped  
1 Potato, boiled and peeled

1 tsp Jeera | Cumin Seeds
4 Lavang | Cloves

1 " Dalchini | Cinnamon Stick
1 tsp Dhania | Coriander Seeds
2 Green Chillies
1/2 " Adrak | Ginger
1 tsp Pav Bhaji Masala
1 tsp Gur | Jaggery, grated
1 tsp Kasuri Methi | Dried Fenugreek Leaves
1/2 tsp Oil

To taste Salt
For Garnish:
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tsp Yogurt

METHOD

• Preparing Gravy:
• In a non stick pan heat oil, add jeera, dalchini, lavang, pav bhaji masala and dhania. 
• When jeera crackles, add onion and saute for 2 minutes.
• Add tomatoes and saute for 3 to 4 minutes. 
• Switch off the gas and transfer to a plate to cool.
• Grind along with boiled potato to a smooth paste. If required add very little water.
• In the same non stick pan, add this smooth paste and add water to adjust gravy consistency. 
• Add grated jaggery and let it blend with the gravy.
• When the gravy comes to a boil, switch off the gas. Keep the gravy aside.
• Make small pin point holes in the boiled potatoes so that they can absorb the gravy.
• In a non stick pan heat oil and add jeera. 
• When jeera crackles add the baby potatoes, haldi, Jeera powder and Saunf powder. Saute for 3 minutes. 
• Add gravy and mix well.
• Adjust consistency by adding required water. On low flame, let this come to a boil for 3 minutes and then switch off the gas.
• Crush Kasuri Methi with palms and then mix well.
• Transfer to a serving bowl.
• Garnish with finely chopped dhania leaves and yogurt.
• Serve hot.

Dum Alu can be served with Roti | Paratha | Rice | Biryani | Pulav. We enjoyed this exotic dish with Jeera Rice.

Note:
a. Instead of sauteing the steamed potatoes, you can also deep fry them and add to the gravy.
b. Instead of yogurt you can garnish with fresh Malai | Cream.

We have used:
1. Everest Pav Bhaji Masala
2. Borges Olive Oil - Light
3. Tata Salt Lite
4. Everest Kasuri Methi

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.