Indian potato curry, dum aloo or aloo dum traditionally from northern Indian state of Kashmir is popular throughout India. Make this savory spicy potatoes recipe from VegRasoi.com.

Serves: 4-5

Cooking Time: ~1.15 hours

 

Ingredients

16 baby potatoes

7-8 tbsp oil

2-3 bay leaves (dried) (optional)

1 medium onion (peeled and cut into large pieces)

2-3 tbsp ginger (~3-3½ inch piece cut into large pieces)

~2-2½ cups water

¼ tsp black pepper powder

1 tsp red cayenne pepper powder

1½ tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

~2 tsp salt

¼ tsp hot spice mix (garam masala)

Fresh cilantro / coriander leaves (optional)

2-3 tsp yogurt / curd

Method

First off make a coarse paste of the onion, ginger and ¼ cup water in food processor. Further take oil into a cooking pot and heat this. Add the bay leaves to the oil and heat this until it sizzles. Also stir the prepared paste in the pot. Now add all the spices – black pepper powder, cayenne pepper powder, coriander powder, cumin powder, turmeric powder, hot spice mix and salt to taste. Close the pot lid and let this cook on medium heat for ~5-6 minutes or until the oil separates. Add fresh cilantro / coriander leaves and yogurt. Allow this to cook for another ~2-3 minutes. Finally add potatoes and rest of the water to cover half of the potatoes. Once again close the lid and cook until the gravy is thick and potatoes are tender. Spicy Indian potato curry is ready to be served!

Suggested Food Pairing: Use the Indian potato curry as a part of main course.

Tips: You can add 2 small tomatoes to the above onion and ginger paste for tangy flavor!