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
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
- ¼ teaspoon turmeric
- ½ teaspoon chili powder
- ¼ teaspoon garam masala powder
- ¼ cup cream (optional)
- 4 tablespoon oil
- salt
- 8-10 almond soaked in water for 2hrs
- chopped cilantro for garnish
Instructions
- 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.
Nutrition
Lisa H.
This is a beautiful dish...
I love the spices and I love with capital L the photos.. Amazing
Ira Rodrigues
Its really touching post, your words have always beautiful.
All your recipes are nailed it!
Marta @ What Should
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.
Rekha
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 🙂
Joanne
You really cannot go wrong with the humble potato and that gravy looks like the perfect accompaniment!
athena
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).
Lola Lobato
You are right these potatoes are treated like a real king!!!many details and ingredients for this noble veggie. Wonderful recipe!
Liren
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.
Jennifer (Delicieux)
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.
shruti
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
Kitchen Belleicious
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~!
Shumaila
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.
Nami | Just One Cookbook
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!
Sandra's Easy Cookin
Great post, yummy meal, perfect photos and presentation...Beautiful in every possible way!
nipponnin
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.
The Hsinru Social
Thanks for stopping my my blog! I've bookmarked this recipe to use for my next Hsinru Social as well!
Asmita
Wow, this looks outstanding! A simple dish with so much flavor.
Angie@Angie's Recipes
Simple yet very delicious! I would love some now.
Arch
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 !
Eha
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 . . .