Alu Dum I
Ingredients
- 3/4 kg Potatoes
- 720 mils Water 5 cups
- to taste Salt
- olive oil
Dry Roast Spices
- 1 tbsp Corriander Seed (whole)
- 1 tsp Poppy Seed (whole)
- 1 tsp Cumin Seed (whole)
- 15 grams Coconut
- 15 grams Cashew Nuts
- 6 Cloves (whole)
- 12 Peppercorns (whole)
- 2 Brown Cardamom
- Little Nutmeg (whole)
Grind Into Paste With Roasted Spices
- 15 grams Ginger
- 10 cloves Garlic Paste
For the Curry
- 115 grams Onion (grated) 1/2 cup
- 1 tsp Chili Powder (Red/Kashmiri)
- 1/2 tsp Turmeric (powder)
- 5 Green Cardamom Crushed
- 250 grams Dhai (Yogurt) 1 cup
- 150 mils Water Hot
Instructions
- Peel and prick potatoes, soak 30 minutes in 720 mils water + 1 dessertspoon of salt.
- Drain and dry potatoes.
- Heat oil and fry potatoes brown.
- Roast the spices listed under "Dry Roast Spices".
- Grind garlic and ginger with dry roast spices and a little water.
- Reheat oil, brown the grated onions.
- Remove pan from fire, add red chili, turmeric, crushed green cardamom seeds, salt, and spice paste. Cook on a slow fire.
- Beat the yogurt, add a little at a time until half is used.
- Add potatoes, cook 5 minutes.
- Add remaining yogurt and hot water, slow cook for 20 minutes (or until potatoes are cooked).
Notes
Unless you can get very small potatoes, will need to dice them before frying. I have often had this dish made with whole, very small potatoes.