Dum Aloo

This past weekend, I made Dum Aloo (Fried baby potatoes in a creamy gravy). It's a fool-proof crowd pleaser, but definitely not for the calorie conscious. Nevertheless, I substituted a couple of the traditional ingredients with healthier options, such as olive oil for ghee and non-fat Greek yogurt for the heavy cream. It was so delicious, that my dad and I are still savoring it little by little.

Ingredients:

10-12 baby potatoes (slice in half if they not "babies")
Onion- 1 large
Tomato - 1 pureed
Ginger - 1 piece
Garlic - 2-3 cloves
Green Chilli - 2
Cilantro - 4 tbsp
Cumin Seeds - 1tbsp
Cloves - 2
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tbsp
Powdered Cardamon - 1/2 tsp
Garam Masala - 1 tbsp
Yogurt - 6 tbsp
Salt - 1-2 tbsp
Olive oil - 4-5 tbs



Directions
1. Boil and peel the potatoes
2. Add 2 tbs oil and shallow fry the potatoes until they are crisp and roasted.
3. Blend the onion, ginger, garlic, and chili into a paste.
4. Heat the rest of the oil and add cumin seeds and cloves until they splutter
5. Add the onion paste and fry till golden brown.
6. Add the powders (chili, turmeric, cardamom, garam masala), and cook for a couple more minutes.
7. Add the tomato puree and simmer for 5 minutes.
8. Beat the yogurt (if not a European kind, which is already smooth), and incorporate it one spoon at a time, so that it doesn't curdle.
9. Add the potatoes, and simmer for 10-15 minutes.
10. Top with chopped cilantro and enjoy with roti or rice!