Aloo is my all time favorite veggie. Back in the days when I was learning to cook, pretty much every other day I would whip up a dish with aloo (potatoes). It is such a forgiving, adaptable vegetable, easy to cook with. Potato in general absorbs the spices well and gives a great texture to a dish with gravy. Dum aloo is made in many different ways in different parts of Northern India. Typically the potatoes are deep fried and soaked in the flavorful gravy. Here is a healthy version, where the potatoes are cooked in the gravy and let to absorb all the flavors. The longer the potatoes get to soak in the gravy, it tastes better. I let the curry sit over night. I have used my latest kitchen gadget Instant Pot (IP) to cook this curry. It can also be made on stove top or cooker, but need to adjust the cooking time so that the potatoes don’t get mushy.
baby potatoes 15
ghee 1 tbsp
onion 2, finely chopped
ginger 2 tsp, grated
garlic 4 pods, minced
tomatoes 2, finely chopped
turmeric 1/2 tsp
red chili powder 1 tsp
garam masala 3/4 tsp
salt to taste
almond powder 1 tbsp
milk 3 tbsp
water 1/2 cup
dried fenugreek leaves 1 tsp
cilantro leaves, chopped for garnish
Set IP to sauté mode and add ghee.
Add onions and cook for 2 mins with constant stirring.
Add ginger and garlic paste, cook for few seconds.
Add chopped tomato, turmeric, red chili powder, garam, masala and salt.
Continue to stir and cook till the tomatoes are mushy.
Add peeled potatoes into the gravy.
Add water, close IP, set on manual(Hi) for 8 mins followed by QR.
Mix milk and almond powder together to make smooth paste.
Stir in dried fenugreek leaves, almond paste and chopped cilantro.
Set IP to saute mode, mix everything together.
Cook for 2-3 mins and then turn IP off.
Serve with roti/paratha. (I served it with beets roti).