Dum Aloo (Moghlai Potatoes)
- Ready In:
- 1hr 50mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 680.38 g small potatoes
- 22.18 ml kosher salt, plus
- 4.92 ml kosher salt
- 8-10 blanched almonds
- 29.58 ml sesame seeds
- 2 large black cardamom pods
- 9.85 ml coriander seeds
- 7.39 ml whole cumin seeds
- 4 garlic cloves, peeled and chopped
- 14.79 ml fresh ginger, minced
- 118.32 ml vegetable oil
- 1 medium onion, peeled and chopped
- 5 cardamom pods, very lightly crushed
- 1.23 ml turmeric
- 1.23 ml cayenne
- 236.59 ml plain yogurt
- 4.92 ml garam masala
directions
- Peel the potatoes and prick them well with a fork.
- Soak them for 1 hour with 4 cups of water and the kosher salt.
- Meanwhile, 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.
- Put in a spice or coffee grinder and grind as finely as possible.
- Put the garlic and ginger, along with 1/3 cup water, into a blender, blending to a smooth paste.
- Drain the potatoes and wipe them well.
- Heat 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.
- Remove with a slotted spoon and set aside.
- Add 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.
- Add the 5 cardamom pods, cayenne, and turmeric.
- Fry and stir for a few seconds. Put in the ginger paste, the spice mixture, and 1 teaspoon salt, continuing to stir.
- Whenever 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.
- Add the garam masala and 1/2 cup water, mixing well.
- Put in the potatoes and mix gently.
- Cover the pot tightly with foil and then with its own lid.
- Turn the heat to very low and cook for about 30 minutes or until potatoes are cooked through.
- Stir gently a few times, always replacing the foil and lid. Remove from heat and serve when potatoes are fully cooked.
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RECIPE SUBMITTED BY
I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.
When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.