In this healthy version of Dum Aloo, I have boiled potatoes, subsequently pan-fried in a non-stick pan with minimal oil. These baby potatoes are cooked at a low flame in tomato-yogurt gravy along with aromatic spices. Also,This gravy has been prepared without onion or garlic.
Enjoy scrumptious Dum Aloo with any Indian flat-bread.
Serves :2-3 Persons
- 28-30 Baby Potatoes
- 4 Medium Tomatoes
- 3/4 Tsp Asafoetida (Heeng)
- 1 Tsp Ginger Powder
- 2 Tsp Cumin Seeds Powder (Jeera)
- 2 Tsp Fennel Seeds Powder (Saunf)
- 2 Tsp Coriander Powder (Dhaniya)
- 1 Tsp Degi Mirch Powder
- 1 1/4 Tsp Cardamom Powder (Elaichi)
- 5-6 Cloves (Laung,Powdered)
- 3/4 Tsp Kasoori Methi (Dry-Roasted and Crushed)
- 7 Tbsp Yogurt
- 1 Tsp Sugar
- 1/4 Cup Milk
- Salt as per Taste
- 1 Tbsp Mustard oil (For Cooking)
- 1/2 Tbsp Cooking oil (For Pan-Frying Baby Potatoes)
- Chopped Coriander Leaves (For Garnishing)
- Boil baby potatoes in salted water for one whistle in a pressure-cooker.
- Peel the skin once baby potatoes are cooled down. Prick them 2-3 times with the help of a fork.
- Heat oil in a non-stick pan and pan-fry them till they turn golden brown.
- Transfer yogurt to a bowl and add cumin seeds powder, fennel seeds powder,coriander powder, degi mirch powder, cardamom powder and clove powder to it. Mix all the ingredients.
- Chop tomatoes into big pieces and grind them in a mixer-grinder to obtain a paste.
- Heat mustard oil in a kadai and add asafoetida.
- Subsequently, add tomato paste and ginger powder to it.
- Cook for 3-4 minutes and add yogurt mix to kadai. Let the mixture cook for 5 minutes.
- Add baby potatoes and salt to kadai and let baby potatoes cook in simmering gravy.
- Cover kadai with a lid and cook till oil starts to surface on gravy ( It should take around 10-15 minutes).
- Add 1/4 cup of milk, sugar and kasoori methi. Cook for additional 5 minutes and turn off the heat.
- Garnish with chopped coriander leaves and serve with any Indian flat-bread.