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Title: Dum Aloo (Slow Cooked Spiced Potatoes)
Categories: Indian
Yield: 4 Servings

4 md White or red potatoes
- (1 lb); up to 5, washed
3 c Water; warm; plus:
1/2 ts Salt
4 tb Mustard oil or any oil
1 sm Tejpatta (Indian bay leaf)
1 Dalchini stick (Indian
- cinnamon) (1/2")
3/4 c Red onion; thinly sliced
1/4 ts Hing powder (asafoetida)
1/2 ts Turmeric powder
1/2 ts Red chilli or cayenne;
- adjust to taste
1 ts Kashmiri red chilli powder
3 tb Plain; slightly sour yogurt;
- beaten
2 md Roma tomatoes (3/4 c);
- up to 3, finely chopped
1 Fresh ginger shoot (1");
- minced
1/2 ts Garam masala
1/2 c Water; or more depending on
- desired gravy consistency
Salt; to taste
Cilantro; chopped,
- for garnish

MMMMM---------------------------SPICES--------------------------------
1/2 ts Cumin seeds
3/4 ts Black peppercorns
2 Cloves
2 Green cardamom; up to 3
1 1/2 ts Coriander seeds
1/4 ts Fennel seeds

Coarsely grind together spices.

Cut up the potatoes in half and in a large bowl, soak them in salted
warm (not hot) water for 8 to 10 minutes.

After soaking up, drain the water, peel off the skin (you can skip
this for baby potatoes) and quarter them if you like.

Using a kitchen towel or paper towel, dry up the potatoes. Set aside.

In a heavy bottomed pot, heat up the oil on medium heat. If using
mustard oil, heat it up till its smoky to do away the raw smell.

Lower the heat once oil is hot. Wait for 1 to 2 minutes.

Add the tejpatta and cinnamon stick to the oil. Let crackle for 20 to
30 seconds.

Add the sliced onions and potatoes to the oil. Also add the hing.

On medium-low heat, stir around the potatoes and onions and cook for
5 to 7 minutes. You will see that the onions begin to soften.

Next add the coarsely ground spices to the pot along with chilli
powders and turmeric.

Stir and continue cooking on low for another 3 to 5 minutes.

Next, add the tomatoes, ginger & yogurt to the pot, stir everything
and continue cooking on low heat.

The potatoes will release their juices and you will see the gravy
becoming watery, but do not worry.

After about 20 to 25 minutes (this will depend on size and variety of
potatoes, adjust accordingly), you will see that the potatoes have
almost cooked, the gravy has a nice reddish color and thin oil
bubbles have separated on the sides of the pot.

At this point, add the water, sprinkle the garam maasala, cover the
pot and let cook on low heat another 8 to 10 minutes until the
potatoes are totally cooked.

Let sit covered for at least 1 hour before serving. Garnish with
chopped cilantro and serve warm.

Notes:

Please avoid using starchy variety like russet potatoes here.

Indian dalchini (cinnamon) is quite sharp in taste, if using the usual
ones, you can go ahead and use the whole stick for a pronounced taste.

Recipe by Sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
dum-aloo---slow-cooked-spiced-potatoes.txt>

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