Aloo Dum is a hearty, super simple baby potato curry with coconut, Greek yogurt, and spices. It’s perfect with flatbreads and salad.
Summer is over, so it’s time for jackets and boots. No matter how much I enjoy summer and tanned skin, fall will always have a special place in my heart. During the weekends, I cook up a storm, drink spiced apple cider, watch movies, and never leave the blanket from 5pm to 9am. Now you tell me, isn’t fall amazingly beautiful?
Last weekend was one of the relaxing and cooking kind. I cooked brussel sprouts, baby zucchini (no idea where Trader Joe’s gets them from), asparagus soup, Shrimp Malaikari and Saffron Pilaf. Later in the evening, my husband prepared spicy hot cider. I drank that while putting my feet up on a chair and watching Madam Secretary on Netflix.
On Sunday, we went to the fermentation festival at Boston Public Market, so I wanted to cook something super easy and simple. Here are some pictures of the market.
This was pretty much our last outdoor activity for summer. Next weekend is a long weekend for us. We are planning to go to NY to see our mom first and then stop over at Berkshire on our way back to Boston.
I love fall and winter because I get more time to spend at home. After working 5 days at work, I crave staying at home, cooking and baking. During the summer months, we try to go out during the weekend, so with cooking cleaning and shooting – it becomes a lot for me.
Last week, when I was grocery shopping, I picked up two bags of baby potatoes and wanted to create a childhood beloved dish – white potato curry or aloo dum. We used to eat them with flatbread or sweet paratha. You can find the paratha recipe here. It tastes lip-smackingly good with flatbreads as well.
Ma used to prepare aloo dum during Durga Puja and many other religious festivals. This is not a pure vegetarian dish, as it has garlic and onion. However, I used to eagerly wait for her to finish cooking the dish and give me a sample to try. I used to lick those test bowls clean. The curry is super easy to prepare and it only takes half an hour from start to finish. Boil the potatoes and prepare the curry paste. Temper mustard seeds and cook the potatoes in that curry paste. Simple, isn’t it?
Recipe for aloo dum
- 2 pounds baby potato, cut in halves
- 3 cups water or more
- 2 teaspoons distilled white vinegar
- salt to taste
- 1 tablespoon raw cashew, chopped
- 2 tablespoons plain greek yogurt
- 1/4 of coconut flesh, peeled, cut into pieces
- 1 small red onion, quartered
- 1 piece (1 1/2 inch) ginger, cut into slices
- 3 cloves garlic
- 1 green chile
- 1 teaspoon chile powder
- 2 tablespoons vegetable oil
- 1/4 teaspoon black mustard seed
- 1 tablespoon fresh cilantro, chopped (garnish)
Instructions
- In a soup pot , add 2 pounds baby potatoe, halved. Add enough water to cover the potatoes. Boil it for 10 to 12 minutes, or they are fork tender. Take it aside, strain the potatoes and run tap water through them.
- When they’re cold enough to handle, peel them and transfer them to a mixing bowl. Add vinegar and salt and keep it aside until you prepare the rest.
- In a spice or coffee grinder, add cashew pieces. Work it until they are powdered. Transfer it to a food processor.In the same food processor, add yogurt, coconut pieces, onion, ginger, garlic and green chile. Add 1/4 cup water and make a fine paste. Take it aside in a bowl.
- In a non-stick skillet, over medium-high heat, heat vegetable oil. Add mustard seed and cook it for 3 minutes, or until they crackle. Add potato pieces with vinegar and salt. Cook it for 4 to 5 minutes, or until potatoes are golden, stirring often.
- Add the yogurt coconut paste and 1/4 cup of water if it’s needed to cover the potatoes. Cook it over medium-low flame for 8 to 10 minutes, or until it is cooked through. Take it aside. Garnish with cilantro and serve with flatbread.
Potatoes in yogurt gravy is again a new dish to me .. Thanks so much Dol. To some extent we do enjoy fall and winter, unless it rains , as we get a lot of quality family time.
Regarding the recipe, why are we using Distilled white vinegar ? How does it enhance the flavors?
The first pic of the post is just lovely, be the bg or the jute bag holding it or the light !!
Yes dear it enhances the flavor.