*  Exported from  MasterCook  *
 
              Dum Aloo (Whole Potatoes in Spicy Yogurt Gravy)
 
 Recipe By     : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Indian, Pakistani, Sri Lankan
                 Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    even-sized small boiling potatoes
    7      teaspoons     light vegetable oil
    1 1/2  cups          finely chopped onions
    1      teaspoon      finely chopped ginger root
    2      teaspoons     ground cumin
    4      teaspoons     ground coriander
    1      teaspoon      turmeric
      3/4  teaspoon      red pepper
    1      teaspoon      Mughal garam masala
    2      cups          chopped or pureed fresh  tomatoes -- or 1 cup canned
 toma
      2/3  cup           plain yoghurt
    4      teaspoons     Kosher salt
      2/3  cup           heavy cream (optional)
 
 Peel potatoes 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 potatoes 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
 potatoes, 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 potatoes' 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 onions. Fry until the
 onions turn caramel brown (the onions 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 tomatoes, yoghurt, salt, and the
 fried potatoes (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 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. 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 T). 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.
 
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