Dum Aloo / Potatoes in Yogurt based gravy | Indian Curry Recipes

I believe quite a few many of us have a list of dishes to try which we have either bookmarked in browser or our mind. We would totally forget about it until we see it again in some other place like another blog or magazines. My bookmarked list is growing and I would want to try everything soon. Dum Aloo was one such dish which is in my "To Do" list. My "To Do" list is something in addition to the bookmarked list :). The other day i saw this beautiful baby potatoes in the market and can't resist but pick them up, since I was planning to make Dum Aloo for a long time now. Dum Aloo literally means Steam cooked  Potato where in the potatoes are cooked with the gravy in a covered pan.

Ingredients:
Serves - 2-3
Baby potatoes - 6-7
Yogurt/Curd - 1/2 cup - smoothened
Milk - 1/2 cup
Onion - chopped finely - 1/2 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Cumin powder - 3/4 tsp
Garam Masala - 1/2 tsp
Oil
Salt- to taste

Method:

Boil 2 litres of water with salt. Prick the potatoes all over with fork and put them in the boiling water. Simmer for 15 mins and drain. I left the skin on, you may peel if you wish. Heat 2 tsp of oil in a non-stick pan and saute the potatoes until all sides turn brown. Drain in a paper towel and prick all over with fork again. This ensures the gravy to seep well through the potatoes. Heat 2 tbsp of oil and saute the chopped onions until soft and transparent. Add the ginger garlic paste and fry until the raw smell disappears. 
Now reduce the heat to medium and add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder one-by-one, followed by salt. Saute for 2 mins. Now add the milk and then the yogurt. Make sure you stir continuously while adding milk and yogurt. This would prevent the yogurt and milk from curdling from the acidity of the spices. Add the potatoes and give a gentle mix. Cover and cook for 15 mins or until the potatoes are soft but still holds the shape. Serve hot with rotis or flavored rice.

Sending this the Hearth & Soul Blog Hop #48.