New potatoes in yogurt sauce

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Dum Aloo is a rich side dish, which can also be served as a main course with any Indian bread. The final cooking is done using the dum (steam cooking) method, which involves tightly sealing the pan with foil and a lid and cooking over a very low heat.

Ingredients

  • 15 ml/1 tbsp white poppy seeds
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 675 g/lb new potatoes, par-boiled and peeled
  • 1 large onion, finely sliced
  • 75 g/3 oz/ cup full-fat (whole) natural (plain) yogurt
  • 5 ml/1 tsp ginger purée
  • 2.5–5ml/½–1 tsp chilli powder
  • 5 ml/1 tsp ground coriander
  • 5 ml/1 tsp ground cumin
  • 5 ml/1 tsp salt, or to taste
  • 2.5 ml/½ tsp garam masala
  • Indian bread, to serve

Method

  1. Grind the poppy seeds in a coffee grinder or mortar and pestle and set aside. In a heavy pan, heat the oil over a medium heat and fry the potatoes in two batches until well browned. Drain on kitchen paper.

  2. When cool enough to handle, prick the potatoes with a cocktail stick (toothpick).

  3. In the same oil, fry the onion until it is a pale golden colour. Press the onion to the side of the pan to remove any excess oil, then transfer to kitchen paper to drain.

  4. Blend the yogurt, poppy seeds and fried onion in a blender to form a smooth purée, then set aside.

  5. In the remaining oil in the pan, fry the ginger over a low heat for 1 minute, then add the chilli powder, coriander and cumin. Stir-fry for 30–40 seconds, then add the purée.

  6. Cook until the mixture begins to bubble, then add the browned potatoes, salt and garam masala. Cover the pan with a piece of foil and press it all the way round the edge to seal. Put the lid on and reduce the heat to very low.

  7. Cook for about 30 minutes, until the potatoes are tender and the sauce has thickened. Serve with any Indian bread.

Per portion Energy 322kcal/1346kJ; Protein 7.2g; Carbohydrate 41.7g, of which sugars 10.8g; Fat 15.3g, of which saturates 2.3g; Cholesterol 2mg; Calcium 116mg; Fibre 3.8g; Sodium 41mg.