View source for Dum Aloo I

== Description ==
Whole potatoes in spicy yogurt gravy

== Ingredients ==
* 12 even-sized small boiling [[potato]]es
* 7 tsp light [[vegetable oil]]
* 1½ cup finely chopped [[onion]]s
* 1 tsp finely chopped [[ginger|ginger root]]
* 2 tsp ground [[cumin]]
* 4 tsp [[ground coriander]]
* 1 tsp [[ground turmeric|turmeric]]
* ¾ tsp red pepper
* 1 tsp mughal [[garam masala]]
* 2 cups chopped or pureed fresh [[tomato]]es, or 1 cup canned tomato
* ⅔ cup plain [[yogurt|yoghurt]]
* 4 tsp [[kosher salt]]
* ⅔ cup [[heavy cream]] (optional)


== Procedures ==
# Peel [[potato]]es and prick them in 4 or 5 places.
# Put them in a bowl of cold [[water]] until you are ready to cook them.
# Heat 5 tbsp.
# Of the [[vegetable oil]] in a large non-stick pan that can hold all the [[potato]]es in one layer (such as a 5-quart casserole; cast iron dutch oven is great) over medium-high heat.
# When the [[oil]] is very hot, drain the [[potato]]es, pat them dry on paper towels, and add to pan with [[oil]].
# 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 [[potato]]es' falling apart during prolonged cooking.
# ) with a slotted spoon, transfer them to a bowl.
# Add the rest of the [[oil]] to the pan along with the [[onion]]s.
# Fry until the [[onion]]s turn caramel brown (the [[onion]]s will become kind of sticky and the [[oil]] will separate from them - about 15 minutes), stirring constantly so that they do not burn.
# Add [[ginger]], and fry for an additional 30 seconds.
# Add [[cumin]], coriander, [[turmeric]], red pepper, and mughal [[garam masala]] all at once, and stir rapidly for 15 seconds.
# Add [[tomato]]es, [[yogurt|yoghurt]], [[salt]], and the fried [[potato]]es (in one layer), and bring to a boil.
# Reduce heat and simmer very gently, covered (we also crimp some aluminum foil around the lid edges to ensure a good seal), for 35 minutes or until the [[potato]]es 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 [[potato]]es. 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]].
# Add [[cream]], stir, and simmer until heated through.
# If you want the dish to taste milder and subtler, stir in a little more [[oil]] (about 2 tbsp).
# Check for [[salt]], and serve.

== Note ==
This dish improves with keeping. For best results make it at least a few hours before you are going to serve it. It can be refrigerated for up to 4 days without loss of flavor

__NOTOC__
[[Category:Sri Lankan cuisine]]
[[Category:Vegetarian Recipes]]
[[Category:Garam masala Recipes]]
[[Category:Heavy cream Recipes]]
[[Category:Onion Recipes]]
[[Category:Yogurt Recipes]]
[[Category:Masala Recipes]]
[[Category:Potato Recipes]]
[[Category:Tomato Recipes]]