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Print this Recipe    Dum Aloo

For 6-8 persons

12 small boiling potatoes, such as red wax potatoes (about 2 pounds)
7 tablespoons ghee
1 1/2 cups finely chopped onions
1 tablespoon finely chopped
fresh ginger root
2 teaspoons ground cumin

4 teaspoons ground coriander
1 teaspoon turmeric
1/2-1 teaspoon red pepper
1 teaspoon garam masala

2 cups chopped or pureed fresh tomatoes, or canned tomato sauce
1 cup chopped onions
2/3 cup plain non-fat yogurt
4 teaspoons Kosher salt
2/3 cup non-fat sour cream

Peel potatoes, and prick 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.

Browning prevents the potatoes' falling apart during prolonged
cooking. The original recipe called for frying the potatoes in 5
tablespoons of hot oil for about 8-10 minutes until they acquired
a brown crust. They are then to be removed and set aside while the
onions are fried.

The next step is to fry the onions until they 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 garam masala all at once, and
stir rapidly for 15 seconds. Add an additional two tablespoons of
oil to the frypan to fry the onions.

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.

Add cream, stir, and simmer until heated through.


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