1 hr 50 mins
1 hr 20 mins
Aunt Cookie's Note:
I made this when I was first trying to learn how to cook Indian food; I think it was appealing because of its vague similarity to American food (potatoes in brown gravy). I was able to find all of the required spices at a natural foods store, and they're also available at Asian grocery stores. Enjoy! UPDATE: A fellow cook pointed out some discrepencies in this recipe (Thanks, Chef Stevo!), so I've adjusted the ingredients list. :)
My Private Note
Units: US | Metric
- 1 1/2 lbs small potatoes
- 1 1/2 tablespoons kosher salt, plus
- 1 teaspoon kosher salt
- 8 -10 blanched almonds
- 2 tablespoons sesame seeds
- 2 large black cardamom pods
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons whole cumin seeds
- 4 garlic cloves, peeled and chopped
- 1 tablespoon fresh ginger, minced
- 8 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 5 cardamom pods, very lightly crushed
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 cup plain yogurt
- 1 teaspoon garam masala
- 1Peel the potatoes and prick them well with a fork.
- 2Soak them for 1 hour with 4 cups of water and the kosher salt.
- 3Meanwhile, put the almonds, sesame seeds, black cardamom, coriander, and 1 teaspoon of cumin seed in a small cast iron skillet and dry-roast, stirring frequently, until the almonds turn golden in spots.
- 4Put in a spice or coffee grinder and grind as finely as possible.
- 5Put the garlic and ginger, along with 1/3 cup water, into a blender, blending to a smooth paste.
- 6Drain the potatoes and wipe them well.
- 7Heat the oil in a heavy 10-inch wide pot over a medium flame. Put in the potatoes and fry them until golden brown on all sides.
- 8Remove with a slotted spoon and set aside.
- 9Add remaining 1/2 tsp of cumin seeds to the oil and stir once. Put in the onion.Fry, stirring, until the onion turns light brown.
- 10Add the 5 cardamom pods, cayenne, and turmeric.
- 11Fry and stir for a few seconds. Put in the ginger paste, the spice mixture, and 1 teaspoon salt, continuing to stir.
- 12Whenever the mixture seems to dry up, add a tablespooon of yogurt. Keep stirring and frying, adding yogurt whenever necessary, until the yogurt is used up.
- 13Add the garam masala and 1/2 cup water, mixing well.
- 14Put in the potatoes and mix gently.
- 15Cover the pot tightly with foil and then with its own lid.
- 16Turn the heat to very low and cook for about 30 minutes or until potatoes are cooked through.
- 17Stir gently a few times, always replacing the foil and lid. Remove from heat and serve when potatoes are fully cooked.
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Nutritional Facts for Dum Aloo (Moghlai Potatoes)
Serving Size: 1 (208 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 446.4
- Calories from Fat 288
- Total Fat 32.0 g
- Saturated Fat 5.2 g
- Cholesterol 7.9 mg
- Sodium 3094.3 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 5.6 g
- Sugars 6.0 g
- Protein 6.5 g
The following items or measurements are not included:
black cardamom pods