Dum Aloo (Baby Potatoes in Gravy)

Submitted by Indian Chef

"An easy potato recipe."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 kg small sized potato
• 236.59 ml oil (for frying)
• 4.92 ml cumin seed
• 4.92 ml turmeric powder
• 7.39 ml red chili powder
• 2.46 ml asafoetida powder
• 3.69 ml cardamom powder
• 177.44 ml yoghurt
• 7.39 ml fennel powder
• 4.92 ml dry ginger powder
• salt
• 14.79 ml butter
• 59.14 ml water
• 14.79 ml flat leaf parsley, finely chopped

directions

1. Boil the potatoes and pierce them with a toothpick or a fork. Whip the yoghurt.
2. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
3. Heat butter, add asafoetida, mix in the yoghurt and stir thoroughly.
4. Add rest of the ingredients, except the parsley and sauté for 2 minutes. Sprinkle a little water while sautéing the ingredients.
5. Cook for 5 minutes and add more water if gravy is too thick.
6. Sprinkle with finely chopped parsley and serve hot.