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Aloo Dum
Indian Recipe |
| These flavorful potatoes are quick to prepare and scrumptious. Don’t feel you need to save them for an elaborate Indian meal— they work wonderfully alongside any simple grilled meat. |
| 2 |
tablespoons |
vegetable oil |
| 1 |
teaspoon |
anise seeds |
| 2 |
|
bay leaves |
| 1 |
|
black cardamom pod (optional) |
| 1 |
|
cinnamon stick |
| 1 1/2 |
teaspoons |
black mustard seeds |
| 2 |
teaspoons |
ground coriander |
| 1 |
teaspoon |
ground cumin |
| 1/8 |
teaspoon |
ground turmeric |
| 1/2 |
teaspoon |
ground red chili powder |
| 1/2 |
teaspoon |
salt |
| 1/2 |
teaspoon |
freshly ground black pepper |
| 1 |
cup |
plain yogurt |
| 1/2 |
teasoiin |
garam masala |
| 2 |
pounds |
small red potatoes, cooked* |
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| *Select the smallest potatoes available at the market, making sure that they are fairly uniform in size. |
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Directions |
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- Heat the oil over medium-low heat until sizzling. Add the anise seeds and cook until they darken, but do not burn. Lower the heat to prevent burning.
- Add the bay leaf, cardamom pod and cinnamon stick. Stir and cook for 2 minutes on low heat.
- Add the mustard seeds and cook until they begin popping.
- Add the coriander, cumin, turmeric, chili powder, salt and pepper. Mix well.
- Stir in the yogurt and mix well. Cook for 5–7 minutes.
- Add the garam masala and continue cooking for 1 minute.
- Add the potatoes and coat with the sauce.
- Turn the heat to low and cover with a lid. Let the potatoes absorb the flavors for approximately 15 minutes.
- Serve immediately.
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Preparation time: approximately 30 minutes |
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