Baby Potatoes in Tomato-Yogurt Sauce (Dum Aloo) – Recipe Of The Day

From www.recipes.iskcondesiretree.info – Bhaktivedanta Hospital, Diet department

Ingredients

• 25 baby potatoes of walnut size & peeled
• Ghee/oil for deep frying (optional)
• 1 Tbsp ghee/oil
• ½ Tsp asafetida powder
• 2 bay leaves
• 15 inch cinnamon stick
• 4 whole cloves
• 3 green cardamom pods, bruised
• 1½ Tbspginger paste
• 3 green chilies, chopped
• ½ Tspturmeric powder
• 2 Tspcumin powder
• 2 Tspgaram masala
• 7-8 tomatoes, peeled and finely chopped
• 2 Tspsalt
• 150 ml water
• 250 ml yogurt
• 2 Tbsp chopped fresh coriander leaves

Preparation

• Boil the potatoes until half cooked.
• Pat dry and using a toothpick pierce each potato.
• Heat ghee/oil in a deep-frying pan and deep fry the potatoes in batches until golden brown.
• Drain on paper towels.
• If desired, you can skip this step of deep frying and proceed to the next step.
• In a saucepan, heat 1 Tbsp of ghee/oil over moderate heat; sprinkle asafetida, then add the bay leaves, cinnamon, cloves, cardamom and sauté until it darkens a few shades. Add the ginger and chilies and fry for 1 minute.
• Add the spice powders, tomatoes and salt.
• Cook until the tomatoes break down and turn pulpy.
• Add the potatoes, water and cook covered over low heat for 15-20 minutes.
• Whisk the yogurt in a bowl until smooth and add to the simmering sauce.
• Cook for another 5-10 minutes.
• Serve hot garnished with fresh coriander leaves.

Serves

• 4-5

Note:

Refer Prasadam (Food) – What to offer and Why? – for Prasadam details.
Refer Measures – for recipe measurements.

Courtesy: "Recipe If The Day" is taken from http://recipes.IskconDesireTree.info with permission.

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