Dum Aalu – Bite Size Potatoes In Yogurt Gravy

dum-aalu-3

If I have to ever choose one dish that I cannot stay without, it would be a tough question to answer. However, if you ask me to pick one thing that I love the most and can eat everyday, that would be none other than humble potatoes. Mash it, sauté it, put it in soup, salad or curry. Deep fry it, bake it or give it any cut you like and I would always eat it with a smile.

Potatoes are used a lot in Indian cuisine and this is one of my favorite curries where potatoes just don’t work as a thickening agent or as an ingredient to add starch. This is a dish where tiny potatoes rule like a king.

In Hindi, Dum means pressure and Aalu means potatoes which would give you an idea how this dish must be prepared. There are probably hundred different ways to prepare dum aalu but the basic concept remains the same. Typically, bite size potatoes are fried and then slow cooked in yogurt gravy which is flavored with spices.

The original recipe called for cashew nuts. Since I didn’t have any, I chose almond.

Even though I had always preferred the less spicy Bengali dum aalu, this version is my current favorite after I tried it at my friend’s place. It wowed me at the very first bite and I had to ask her for the recipe. Later she told me that it’s her dad’s recipe. Her Dad occasionally enjoys spending time in the kitchen and whenever he does, he prefers making something special other than the original. I think that’s really sweet.

Today I am sharing this recipe to this month’s Monthly Mingle hosted over at Jeanne’s of Cooksister. The theme is ‘ A Taste of Yellow’ – A tribute to Barbara Harris. Barbara, who used to write for the blog Winos and Foodies, lost her long battle with cancer on June 29th.

I didn’t know Barbara or her blog and I felt horrible to miss the opportunity I had to get to know a wonderful woman. Barbara was a strong woman and through her words, she has touched many souls, gave courage to fight and asked people to never to give up. LiveStrong with a Taste of Yellow was an event she started in 2007 coinciding with Lance Armstrong’s LIVEStrong day to raise awareness of cancer.

Yellow is the color of joy, hope, and sunshine. It is also considered as the happiest color in the color spectrum.

I feel so proud to be a part of the blogging community where we not only share happiness and success but we also share memories and moments. I am glad that I didn’t miss this event and got an opportunity to be a part of the tribute we are showing to Barbara Harris.

Dum Aalu

Serving Size: 4

Dum Aalu

Ingredients

  • 16 small potatoes, parboiled in salted water
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 star anise
  • 1 medium onion chopped small
  • 1 inch ginger grated
  • 2-3 garlic cloves grated
  • 1 cup yogurt
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garam masala powder
  • 1/4 cup cream (optional)
  • 4 tbsp oil
  • salt
  • 8-10 almond soaked in water for 2hrs
  • chopped cilantro for garnish

Directions

  • Grind soaked almonds into a fine paste using a little water.
  • Heat a wok on a deep pan with 2 tablespoon oil.
  • Fry the parboiled potatoes until they gets a slightly golden crust on the outside.
  • Once done, take out the potatoes and keep aside.
  • Add remaining oil to the pan.
  • Add bay leaves, cinnamon stick and star anise to the hot oil and let it infuse the oil for couple of minutes.
  • Add chopped onions, ginger and garlic.
  • Season with salt and saute for about 5 mins or until the onions are slightly golden in color.
  • In the mean time, mix turmeric, chili powder, cumin and coriander powder to the yogurt.
  • Add the yogurt-spice mixture to the pan and cook for about 2 mins.
  • Add the almond paste and cook until oil separates which should take about 7 to 10 minutes. Keep stirring in between.
  • Add water for the consistency of your liking.
  • Let is come to a boil and then add the fried potatoes.
  • Cook until the gravy is a little thick.
  • Add the cream and let it cook for a couple of minutes.
  • Once done, garnish with chopped cilantro and serve.

Notes

  • The original recipe called for cashew but since I had none, I used almond.
  • Cream was added to the dish at the end but it is optional.
  • As the dish sits for the while, the potatoes may soak more water. If I am not serving it immediately, I prefer to keep the gravy little runny.

http://www.playfulcooking.com/curries-and-stew/dum-aalu-bite-size-potatoes-in-yogurt-gravy/

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Its Aloo for me as well..anytime. Mom used to tease me that if she will write ‘potato’ on a paper, I will eat that also. Lovely clicks Kankana…do I need to repeat it always..

Kankana says:

LOL LOL on eating the paper thing! Thanks Sanjeeta 🙂

Rosa says:

Scrumptious! A tasty combination.

Cheers,

Rosa

Potatoes pull on my heart strings, sweet, red, yellow, I’ll take them any way I can. If I had to choose one thing to eat for the rest of my life, I think it’d be dosa. I could live on the stuff, easily.
I’m so sorry to hear about Barbara. It’s so great that everyone is coming together to pay tribute to a lady in our community.

Kankana says:

Funny you mention Dosa and here I am prepping it for dinner. Making it after a long time. Infact the batter is now fermenting in the kitchen 🙂

This is a wonderful post. I love potatoes and always welcome new way to enjoy it. Was that spinach pratha that you had on the side? You can tell how much I miss some crispy roti with a cup of pulled tea.

Kankana says:

Thanks Reese. You are really good! That is indeed spinach paratha 🙂

anjana says:

super tasty!

I can eat anything if it has potatoes!
love dum aloo

Spandana says:

We are big fans of aloo too. It so versatile.. make it as fry, as curry.. simple or shahi, add in paratha… what ever dish it may be in it is bound to be delicious 🙂
Beautiful clicks as always! Love them.

Nandita says:

Ohhh dum aloo is my favourite!! Loved the recipe and photographs 🙂

Kiran says:

Super yum!! Dum aloo is one of my favorite all-time dish 🙂

Love aloo dum…my recipe is much less indulgent but I cant totally imzgine how yuumy these potatoes will be with all almonds & cream..sort of a korma.. perfect with parathas! m gonna make it soon for P..he loves aloor dum 😉

Poornima says:

Roasted potatoes are my all time favorite, could have them all day long! This is a lovely tribute to Barbara, wish I had known her too. I have to try this yogurt gravy sometime, sounds delicious!

vimitha says:

I went through Barbara’s blog and it was a pleasure to read through it. My deepest condolences to her family… She is one of the strongest lady I have known. That dum aloo looks so yummy. Gonna try this.

mjskit says:

What a very kind and thoughtful post! I wasn’t familiar with Barbara nor her blog so thank you for making both her, her battle with cancer and her blog known to me. This is a wonderful thing that you and other are doing! A perfect recipe – yellow, delicious, strong with spices and a little spicy. Probably something that Barbara would have loved. Love pics as always!

What a wonderful post Kankana! Barb surely will be missed.

Your pictures are stunning as usual

Meeta says:

I love dum aloo. One of my favorite way to make potatoes. Thanks for taking part in the Monthly Mingle this month. I knew Barbara and she was indeed a lovely and very strong person.

Vishakha says:

Kankana, my first reaction to that final photo with the parathas – hunger pangs!! I love aaloo dum and I saw this photo just before lunch time here. I prefer the Bengali aaloo dum though.. My mom makes a version which is closer to Kashmiri style aaloo dum (with yogurt). I would love to give this recipe a try after hearing such good reviews.

dassana says:

i like the way you style your photos. dum aloo spicy or not that spicy is always a personal favorite.

I am always amazed by the versatility of potato and dum aloo is a old-time favorite 🙂
Beautiful photos and styling.

Lovely photos Kankana, need to try out your version of aloo dum with almond paste & yogurt gravy.

Mallika says:

Kankana, your photography is splendid! Undoubtedly, potatoes have been a hot favourite among most across the world. This recipe for Dum aloo can make a perfect presence for parties or even family gatherings. Creamy and delicious!

Tes says:

Honestly, french fries was the only thing I know how to cook with potato 🙁 This is a recipe worthy trying 🙂 I will definitely try it soon 🙂

Eha says:

I am smiling widely as I type as I basically have not eaten potatoes for some three decades! Well, sometimes with steamed asparagus in early spring or again steamed with delicate poached fish 🙂 ! Yet, Kankana, with my love of all food Indian and this unusual recipe [for me!] I’ll most certainly put it on the menu, and, I am also certain, enjoy it!!

Most blogs world wide over the past few days have spoken, and spoken beautifully, of Barbara Harris: I did not get the chance to read her work: may she rest in peace whilst so many people remember . . .

Arch says:

Same here with potatoes, love it in any form ! I once tasted the Kashmiri dum aloo, made by a Kashmiri friend – sinfully good stuff !!
It is really lovely being a part of the blogging community. Its a fun, caring and sensitive group, where you get to learn so much, apart form just food !

Simple yet very delicious! I would love some now.

Asmita says:

Wow, this looks outstanding! A simple dish with so much flavor.

Thanks for stopping my my blog! I’ve bookmarked this recipe to use for my next Hsinru Social as well!

nipponnin says:

Love the rustic feel of the photographs! This dish is so intriguing…must try recipe for sure.
Thank you for your kind comments on my blog. I hope to meet you someday.

Great post, yummy meal, perfect photos and presentation…Beautiful in every possible way!

Kankana, you wrote such beautiful post tribute to Barbara. I also didn’t know her or her blog, but I went over to check her site. It’s so sad to lose someone so talented all the sudden. I felt really sad and realized how unexpected life can be. It’s wonderful that you participated and raise awareness. I am also a big potato fan thanks to my dad’s gene and enjoy all kinds of potato dish. I’d love to try your favorite potato dish too!

Shumaila says:

I have a packet of dum aloo (frozen) that has been calling me to be cooked. This recipe might push me in that direction!
I, too, did not know Barbara or of her blog but came across it the other day after someone mentioned her. It’s good to see you doing your share to spread the awareness of what she started. Its through our works and words that we live on. Thanks to you, Barbara is too.

just stunning photography and i bet i wouldn’t have been so afraid of potatoes when i was little if you were cooking for me! LOL~!

shruti says:

i make dum aloo with maggi’s bhuna masala 😉 i know you’re laughing 😀 will try this out sometime…it’s my favorte sidedish after paneer butter masala

What a delicious dish and a beautiful tribute to Barbara. This sounds like something I would adore.How do you think it would go if I replaced the cream with coconut milk?

Simply beautiful photos Kankana.

Liren says:

What a beautiful tribute. I did not know Barbara either, but my heart was touched when I learned of her passing. The color yellow was my mom’s favorite too and like Barbara, suffered at the hands of cancer. Thank you for reminding me of her sunshine today! I know she would love this dum aalu, I need to make it very soon.

You are right these potatoes are treated like a real king!!!many details and ingredients for this noble veggie. Wonderful recipe!

athena says:

Potatoes are my fave starch. The dish looks so appealing. A wonderful tribute to Barbara (whom I also did not know but have learned about through the blogging world — sadly too late).

Joanne says:

You really cannot go wrong with the humble potato and that gravy looks like the perfect accompaniment!

Rekha says:

Who can say no to potatoes… love them in any way roasted baked boiled fried curried …any which way they are just delish. With every post … I am more in love with your photographs 🙂

I’m polish so I love potatoes basically with everything 🙂 you’re proposition sounds delicious. And I must also say that your pictures are simply beautiful.

Its really touching post, your words have always beautiful.
All your recipes are nailed it!

Lisa H. says:

This is a beautiful dish…
I love the spices and I love with capital L the photos.. Amazing

Rebecca says:

Nice potato recipe and great to remember wish I had known
This lady she sounds special 🙂 look forward to meeting you

flavourful side dish looks wonderful

Aunt Clara says:

I definitely have to try this. I have all the ingredients in my kitchen already. Can you please suggest another dish to accompany this?

Kankana says:

Hi Aunt Clara, Thanks for dropping by 🙂 We generally eat this dish with Indian flat bread ( roti, paratha or naan), normal bread or plain steamed white rice. Hope this helps!

Lovely post and beautiful tribute. I’ve never seen many dishes where potatoes take the center stage. This beautiful dish of yours is one of them. Have a great week, Kankana!

~ ray ~

I’m sorry to hear about Barbara–the food blog world is generally so full of sunshine that it always stops me in my tracks to be reminded that beyond the food and the things we share, harsh realities still exist. This dish is a beautiful contribution to commemorate Barbara–and what pretty pictures, too!

What a wonderful way to pay tribute to a fellow blogger! I was not familiar with Barbara or her site either, but I wish her family and loved ones peace and healing.

I do adore potatoes as well, and these are incredible…love these beautiful flavors!

Kankana, I love your work and your photos are delicately lighted.

Kate says:

What a delicious dish,looks wonderful.