Dum Aloo (Potato Curry)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
12 small boiling potatoes
7 tablespoons vegetable oil
1 1/2 cup finely chopped onions
1 teaspoon finely chopped fresh ginger
2 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon ground turmeric
3/4 teaspoon cayenne pepper
1 teaspoon garam masala
1 cup diced tomatoes
2/3 cup plain yogurt
4 teaspoons salt
2/3 cup heavy cream
Directions:
Peel the potatoes and poke them with a fork in several places. Place in a bowl of ice water and let sit for 10 minutes.
Heat 5 tablespoons of the oil in a deep, heavy skillet over medium-high heat. Drain the potatoes from the water and pat dry with paper toweling. Place the potatoes in the hot skillet. Cook, turning as needed, until the potatoes are browned, about 10 minutes. Remove the potatoes from the skillet with a slotted spoon and set aside.
Add the remaining oil to the skillet. Add the onions and cook, stirring constantly, until the onions are well browned and caramelized. Add the ginger and cook, stirring constantly, for 15 seconds. Add the cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook, stirring constantly, for 15 seconds.
Add the tomatoes, yogurt, and salt. Mix well. Return the potatoes to the skillet and bring the sauce to a boil. Reduce the heat to a simmer and let cook, covered tightly, for 30 minutes or until the potatoes are tender.
Add the cream to the skillet and let cook just until heated through (do not let it boil or the cream may curdle).
Serve hot over rice, or with naan or roti. The entire recipe can be made in advance, refrigerated, and gently reheated before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/64/Dum_Aloo_Potato_Curry50878.shtml
Recipe ID: 6164
Nutrition:
per serving: 479 calories, 41g fat, 26g carbohydrates, 6g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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