Dum Aloo (Moghlai Potatoes)

"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. :)"
 
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Ready In:
1hr 50mins
Ingredients:
17
Serves:
4
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ingredients

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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.
 
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