Home / SHAHI DUM ALOO

SHAHI DUM ALOO

SHAHI DUM ALOO

Introduction :

Baby potatoes simmered in a sauteed onion and sour cream sauce with ground almonds
Ground almonds add depth and richness to the sauce of this dish. If you want to be truly decadent, deep-fry the potatoes lightly before adding them to the sauce. If baby potatoes are unavailable, use regular-sized ones, quartered. Ground almonds are available in grocery stores.

 

Ingredients :

2 lb baby or white potatoes
1 medium-sized onion, peeled and quartered
2 cloves garlic, peeled
1/2 inch piece ginger 2 tbsp vegetable oil
1/2 tsp cumin seeds
2 whole cardamoms
2 whole cloves
1/2 inch stick cinnamon
1 bay leaf
1 cup diced plum tomatoes, lightly drained
2 tbsp regular sour cream
Salt to taste

1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp ground black pepper
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp garam masala
1 tsp dried fenugreek leaves (Kasoori methi)
2 tbsp ground almonds
2 cups of water
1/2 tsp toasted crushed cumin seeds
2 tbsp chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves

Preparation:

Wash potatoes, place in large saucepan, cover with water. Cover with lid, bring to a boil over high heat. Reduce heat to medium-low, cook until tender but not mushy, about 20 minutes. Cool, peel and halve.
Meanwhile, prepare sauce. Finely mince onion, garlic and ginger in a food processor. Warm oil in deep non-stick pan over medium-high heat. Add cumin seeds, cardamoms, cloves, cinnamon and bay leaf. After a few seconds, add minced onions. Stirring occasionally, saute about 10 minutes, until onions are lightly browned.
In food processor, whirl diced tomatoes into a smooth puree. Reduce heat to medium and add tomatoes to pan. Saute for another 5 minutes until tomatoes are well blended into sauce.
Add sour cream, salt, turmeric, cayenne, black pepper, ground coriander, ground cumin, 1/2 tsp of garam masala, fenugreek leaves and ground almonds. Cook 5 minutes then add water.
Slide potatoes into sauce. Bring contents of pan to a boil over high heat, cover, reduce heat to low and cook for 20 minutes. Stir gently occasionally. Uncover, add toasted cumin and remaining 1/2 tsp garam masala. Fold in chopped herbs.

Serves six