Dum Aloo - Potatoes in Spicy Yogurt Gravy

By gnikylime

Ingredients

• 12 even-sized small boiling potatoes (about 2 lbs.)
• 7 T. Indian vegetable shortening or light vegetable oil
• 1+1/2 c. finely chopped onion (approx. 3/4 of large onion)
• 1 T. finely chopped fresh ginger root
• 2 t. ground cumin
• 4 t. ground coriander
• 1 t. turmeric
• 1/2 - 1 t. red pepper
• 1 t. Mughal garam masala
• 2 c. chopped or pureed fresh tomatoes (or 1 c. canned tomato sauce)
• 2/3 c. plain yogurt
• 4 t. Kosher salt
• 2/3 c. heavy cream

Details

Servings 6

Preparation

Step 1

1. Peel potatoes, and prick them them with a thin skewer or knife in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.
2. Heat 5 T. of the shortening in a large non-stick pan that can hold all the potatoes in one layer (such as a 5-qt. casserole) over medium-high heat. When the shortening is very hot, drain the potatoes, pat them dry on paper towels, and add. Fry them until they acquire several tiny browned spots and a crust (about 8 - 10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes' falling apart during prolonged cooking.) With a slotted spoon, transfer them to a bowl.
3. Add the rest of the shortening to the pan along with the onions. Fry until the onions turn caramel brown (about 15 minutes), stirring constantly so that they do not burn. Add ginger, and fry for an additional 1/2 minute. Add cumin, coriander, turmeric, red pepper, and Mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yogurt, salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, covered, for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.
4. Add cream, stir, and simmer until heated through. If you want the dish to taste milder and subtler, stir in a little more shortening or oil (about 2 T.). Check for salt and serve.