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Indian Aloo Dum (Potato Curry)




Source of Recipe


K.arlette2011


List of Ingredients




Indian Potato Curry ("Aloo Dum")


4 medium size russet potatoes
3-4 tablespoons coconut oil
1 tablespoon sesame seeds
1 tablespoon coconut powder
¼ inch of ginger
1 green chili, minced (adjust to taste)
¼ cup non-dairy yogurt
1 tablespoon coriander powder (dhania)
1 tablespoon fennel seed powder (saunf)
½ teaspoon paprika (dagi or kashmiri mirch)
½ teaspoon red chili powder (adjust to taste)
½ teaspoon turmeric (haldi)
1 teaspoon cumin seed (jeera
â…› teaspoon asafetida (hing)
6 whole red chili
1 tablespoon gram flour (basen)
1 cup water
2 tablespoons chopped cilantro
½ teaspoon garam masala
½ teaspoon sea salt (adjust to taste)
1-2 cups cooked brown rice


Recipe




Peel and cut the potatoes into ½-inch cubes.

Heat coconut oil in a frying pan over medium-high heat.

Frying pan should be thickly coated with coconut oil.

To check if the oil is ready, put one piece of potato in the oil.

The potato should sizzle right away. (If potatoes are fried on low heat they will be very oily.)

Fry the potatoes until they are cooked through; turn the potatoes occasionally while frying.

Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.

Set aside.

Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds begin to change color.

Spoon sesame seeds into a medium-sized mixing bowl.

Add coconut, ginger, and green chili.

Mix thoroughly.

Then add non-dairy yogurt, coriander powder, fennel seed powder, paprika, red chili powder, and turmeric.

Set aside.

Transfer any remaining oil into a saucepan.

Add more coconut oil as needed.

Test the heat by adding one cumin seed to the oil; if seed cracks right away then the oil is ready.

Add the asafetida and cumin seeds.

After the cumin seeds break, add whole red chili and besan (gram flour).

Stir-fry for about half a minute until the besan (gram flour) is golden-brown.

Add the spice paste and stir-fry for about two minutes on medium heat until the spices start to separate from the oil.

Add the potatoes.

Mix well.

Add one cup water.

After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes.

Add more water if a thinner gravy is desired.

Add the cilantro and garam masala cover the pan and turn off the heat.

Let it sit for few minutes before taking of the cover.

This helps bringing the color on the top of the dish.

Sprinkle on sea salt to taste and serve with brown rice.