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DumAloo,alsoknownasAlooDumPukht,isafavoredIndianCurryrecipethatyouoftengettoseeonmanyrestaurantmenus,andthishome-madeShahivariationisnothingless!Whodoesn'tlikepotatoes?especiallywhentheyarebabypotatoessimmeredincreamy&aromaticgravymadewithalmondsandcashewsandflavoredwithtraditionalIndianspices!Whatmakesthisrecipedifferentandspecialisthechoiceofonions,yogurt,tamarind,almondsandcashewsasabaseforthegravy.Witharomaticspiceslikecardamom,fennel,ginger,andadditionofsomemilkandcreamtoaddarichnesstotherecipe,theresultingShahiDumAloowasawonderfultreatforourfamily.BactuallylikeditbetterthantheMalaiKoftas,whichmeansIactuallyscoredavictorywiththismake-as-you-gorecipeventure!
Ingredients8-10babypotatoes3tbsptomatopuree1mid-sizeonion4tbspyogurt(plain,notsour)2tsptamarindpaste1/2tspsugar1tbspginger-garlicpaste3tbspsalmond-cashewnutpaste**soakthenutsinwater,thenremoveskinandblendtoapaste1tspredchillipowder1/2tspturmericpowder
1tspdhaniapowder(drycorianderpowder)1/2tspkasurimethi(dryfenugreekleaves)2tspgarammasalapowder1/4tspfennelpowder(saunf)1/4tspcardamompowder1/4tspdrygingerpowder1bayleaf2clovessaltandlemonjuice-totaste2tbspoil3tbspfreshcreamfreshcoriander-choppedforgarnish
MethodSkintheonionsandblanchtheminhotwaterfor3mins,thenpureethemtoformapaste.Makeapastefromtheblanchedalmondsandcashewsandkeepaside.
Take2tbspyogurt,addthetamarindpaste,fennelpowder,red-chillipowder,gingerpowder,cardamompowderandsugartoit,andbeatitwelltoformasmoothblend.Keepaside.
Boilthepotatoesinamicrowaveorapressure-cooker,takingcarenottoover-cookthem.Justmicrowavetilltender,butnotmashable.Takeatoothpick,andpokesomeholesintothebabypotatoes,thenkeepaside.
Heat2tbspofoilinapan,addthebayleafandthecloves,thenaddtheonion
pasteandsautetilllight-brown.Addginger-garlicpaste.Sautefor3minutes.Addallthedryspices(masalas)androastforanther2mins.Finallyaddthealmond-cashewpasteandroastforanother5mins.
Addthetomatopuree,theyogurt-tamaringblend,crushedkasurimethi,andsalt.Stirandletitsimmerforsometime.Thencoverwithalid,andletitcookonmediumflameforanother10mins,tillthecurrybecomesthinkandeverythingblendswelltoformasmoothtexture.
Addthebabypotatoes,lowertheflame,andandsimmerfor4-5minutes.Add2tb
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spmilkorwhippingcream,andallowthepotatoestobecookedentirely.Theywillalsosuckupsomeoftheflavorfromthecurryandspices,thankstotheholesyoupokedthemwith!
Garnishwithcorianderleavesandfreshcreamifyoulike.Throwsomemorechoppednutsandraisinsonthetop.ServethedeliciousShahiDumAloowithanybreadofyourchoice,pulaoorsimplyjeerarice.
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Ingredientsfordhumaloo:
900gmsAloo(Potatoes)33/4thcupswaterSaltToTasteGheeoroilfordeep-frying1cupghee1largeOnion(finelychopped)4tbsptomatopuree
140mlcurd4tbsphotwater1greenpepper(seedsremovedandsliced)1tspgarammasalapowderSpices4cloves4bayleaves6blackpeppercorns4greencardamoms1browncardamom1piececinnamonstickPaste1largeonion(chopped)
12flakesgarlic2tbspginger6blackpeppercorns1tsppoppyseeds1tbspcorianderseeds1tspcuminseeds2dryredchilies1tspturmericpowderApinchofgroundmaceApinchofgroundnutmeg
Howtomakekashmiridumaloo:
Scrapethealoo(potatoes),prickalloverwithaforkandsoakinthewaterwithlittlesaltfor2hours.Drythepotatoesonaclothandheatthegheeoroil.Deepfrythepotatoesuntilgoldenbrown.Drainandsetaside.Heatthemeasuredgheeinaflameproofpanandfryonionswithallthespicesuntilgolden.Grindthepasteingredientstoafairlysmoothpasteandstirintotheonions.Cookfor10minutes.Stirinthetomatopuree,curdandsalt.Addthealoo(potatoes)andhotwaterandstiroveralowheatfor5minutes.Sprinklethedumaloowithpepperandgarammasalaandcookforfewminutes.
