Potatoes In A Spicy Yoghurt Sauce (Dum Aloo)

Author :
Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2012/10/potatoes-in-spicy-yoghurt-sauce-dum-aloo.html

Serves 4 as a side dish

1 kilo fresh potatoes, scrubbed, peeled if necessary and cut into chunks
Cold water, enough to cover the potatoes
Salt to taste

For the yogurt sauce:

2 cups plain or greek style yogurt
½ cup whole milk
¼ cup chickpea or gram flour (besan)
1 inch piece of ginger, grated
1 - 2 hot green chillies, sliced finely
1 teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon hot cayenne pepper (optional)
Salt to taste
1 tablespoon unscented oil
½ teaspoon fennel seeds
1 small onion, diced fine
1 cup hot vegetable stock

For the tempering, or tarka/ tadka/ phon:

½ tablespoon unscented oil

1 teaspoon mustard seeds
1 - 2 sprigs curry leaves, picked (about 10 - 12 leaves)
2 long dried red chillies
2 whole garlic cloves, slightly bruised

Method:

Place the potatoes in a deep saucepan and cover with cold water. Add salt to taste, bring to the boil, and cook the potatoes until soft and tender. Drain and keep aside.

In a large bowl, whisk together the yogurt and the milk. Sift over the chickpea flour and whisk until there are no lumps. Stir in the grated ginger, green chillies, turmeric, garam masala, ground cumin and cayenne pepper (if using) and mix well.

Heat the oil in a deep pan, on medium heat, and add the fennel seeds. When they start to sputter, add the onion. Fry for about 5 - 6 minutes, until the onion is soft and just beginning to colour.

Take the pan off the heat and gently whisk in the yogurt mixture, scraping the sides and making sure that no oil separates.

Place back on a low heat, and incorporate the stock, gently whisking it in. Season to taste. On a low heat, bring the sauce to a gentle simmer and cook for about 5 minutes, stirring constantly.

Fold in the potatoes into the yogurt sauce and bring back to a simmer for a minute, then take off the heat and keep aside while you make the tempering.

To make the tarka or tempering, heat oil in a small pan. Add the mustard seeds. When they sizzle and sputter, add the red chillies, the garlic and the curry leaves. Saute for abotu 30 seconds, then pour the whole lot over the potatoes in the yogurt sauce. Cover quickly to trap in the aromas.

Just before serving, gently stir everything together, check and adjust seasoning and serve just warm. This dish goes well with any accompaniment like rice, Indian breads or pita bread.