Low calorie but not compromising on the flavours of dum aloo , try it !
serves 4-5 people
750 gms baby potatoes
3-4 tablespoons oil
1 teaspoon turmeric
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon jeera / cumin powder
1 teaspoon cardamom powder
salt to taste
1 cup yoghurt
1 cup water
coriander for garnish
1 teaspoon fresh cream for garnish (optional)
1 teaspoon kasuri methi
for the masala
12-13 kashmiri red chillies
1/2 cup boiling water
1 inch cinnamon stick
1 medium onion , roughly chopped
2 medium tomatoes, roughly chopped
1 inch ginger , chopped
2-3 cloves small garlic
- in a pressure cooker , cook the baby potatoes with a little salt.
- cool them completely and peel the skin.
- in a bowl add the red chillies and 1/2 cup boiling water.
- cover and allow it to soften for 10-15 mins.
- in a pan , heat a tablespoon of oil .
- add turmeric and red chilli powder.
- add the baby potatoes and fry the potatoes until golden.
- keep flipping the sides for even colour.
- remove the potatoes and keep aside.
- heat the pan and add a teaspoon of oil.
- add cinnamon stick , cloves , onions and tomatoes.
- saute for 3-4 mins and cool .
- transfer to a mixie jar and add the soaked red chillies.
- use the soaked water to help make a smooth masala paste.
- heat another tablespoon of oil.
- add jeera , cumin , cardamom and garam masala powders.
- saute for a few seconds and add the masala paste.
- on a low flame cook until oil seperates.
- add yoghurt and keep stirring until the gravy starts to boil.
- this prevents the yoghurt from splitting.
- add the potatoes and a cup of water .
- add salt to taste and cover .
- cook on a medium flame for 8-10 mins.
- add a teaspoon of crushed kasuri Methi .
- garnish with Coriander leaves and fresh cream .
- serve hot with chapati/roti/naan .