Dum Aloo

This is a popular North-Indian entrée made with baby potatoes. Can be served with Naan or Rice. Dum Aloo Kashmiri was one if my favorite childhood dishes as these cooked potatoes are served in a gravy with few pieces of pineapple. Pineapple would impart a sweet and sour flavor to Dum Aloo.

Dum means to cover and cook on low heat so that the flavors are absorbed into main ingredient (potato in this case).

Update: 2/19/2018 Journey of blogging has been fun! Logging my work or I can say the food I experiment in my kitchen is logged here and easy to refer to in future. This was one of my initial recipes when I was very new to the blogging world. Take pictures or videos using simple camera. In spite of not having great pictures, this recipe became popular soon and I started receiving positive comments for it. It surely boosted my morale and I got more interested in logging my work :)

Although I have made this several times, I was finally able to update this post with better pictures. I just enjoy doing that.  :)

Ingredients (serves 3-4)
25-30 baby potatoes
2 tbsp. oil
2 tbsp. ghee
1 large onion
3-4 cloves garlic
1 inch ginger
1 cup raw cashew nuts
1 inch cinnamon stick
3-4 cloves
1 bay leaf
2 green cardamoms
2-3 dried red chili
1 tbsp. cumin seeds
2 tbsp. raw fennel seeds (saunf)
1tsp. red chili powder
1+1/2 tsp. salt
1 tsp. sugar
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup yogurt
2 tomatoes

• Boil baby potatoes in salt water till they are just done. Peel them and prick with a fork or a toothpick.You could fry them but it is totally optional.
• Roughly chop 1 chop onion, 1 inch ginger, 3-4 cloves garlic.
• Heat 2 tbsp. oil.
• Saute onions, ginger, and garlic for 2 minutes. Add 3-4 cloves, 1 inch cinnamon, 2 dried red chilies, 1 tbsp. cumin seeds, 2 tbsp. saunf seeds (fennel), 1/2 cup cashew nuts. and saute for 3-4 minutes till soften. Turn off the heat and let it cool. 
• Grind to form a smooth paste.
•  Heat 2 tbsp. of ghee, fry 1 bay leaf, 2 green cardamoms, and cashew nuts (optional). Fry ground paste for 3-4 minutes.
• Add 1/2 cup yogurt.  Cover and let it cook for 3- 4 minutes.
• Add 1 tsp. red chili powder, salt to taste, 1 tsp. sugar and 1/2 tsp. dried fenugreek leaves (kasuri methi).
• Add baby potatoes that are boiled, fried (optional) and fork pricked. 
• Cover and simmer for 10-15 minutes.
• Serve with roti or paratha of your choice.

Here is step-by-step pictorial recipe:

1 chop onion, 1 inch ginger, 3-4 cloves garlic, 3-4 cloves, 1 inch cinnamon, 2 dried red chilies, 1 tbsp. cumin seeds, 2 tbsp. saunf seeds (fennel), 1/2 cup cashew nuts.
Heat 2 tbsp. oil.
Saute onions, ginger, and garlic for 2 minutes. Add all other ingredients and saute for 3-4 minutes till soften. Turn off the heat and let it cool.

Gring to form a smooth paste.

Boil baby potatoes in salt water till they are just done. Peel them and prick with a fork or a toothpick.
You could fry them but it is totally optional.

Heat 2 tbsp. of ghee, fry 1 bay leaf, 2 green cardamoms, and cashew nuts (optional). Fry ground paste for 3-4 minutes.

As it starts giving out this delicious aroma add puree of 2 tomatoes. 

Add 1/2 cup yogurt.  Cover and let it cook for 3- 4 minutes.

Add 1 tsp. red chili powder, salt to taste, 1 tsp. sugar and 1/2 tsp. dried fenugreek leaves (kasuri methi).

Add baby potatoes that are boiled, fried (optional) and fork pricked. Cover and simmer for 10-15 minutes.

Serving Dum Aloo with hot tandoori roti sprnkled with sesame (til) and Nigella (kalonji) seeds.

My initial video of making Dum Aloo! :) 
Please excuse the photography, but I enjoy talking while cooking!
Dum Aloo Part 1

Dum Aloo Part 2