Dum-Aalu (New Potatoes in Tomato gravy)


These potatoes are steamed then fried.  Serve with naan, yogurt and cucumber-tomato-onion salad.


20 small            potatoes or 6 large potatoes

oil for frying


1 large              kaando (onion),chopped

2                      lilu-marchu (green chili), chopped

8 cloves            lasan (garlic), peeled

1 teaspoon        aadu (ginger), fresh

¼ cup               coconut, shredded


10 tablespoon    tel (oil)


1 teaspoon        garam masaalaa

½ teaspoon       marchu (cayenne pepper)

¼ teaspoon       hardar (turmeric)

1 teaspoon        dhaanaa-jiru (powdered coriander & cumin seeds)

1 ½ teaspoon    mithu (salt)

8 oz                  tomato paste

½ cup               dahi (plain yogurt)


some                kothmari (cilantro), washed, trimmed & chopped


1.                   Boil the potatoes until a fork can prick them with no pressure.  Peel the potatoes.  If large, dice into 1" cubes.

2.                   Prick the potatoes with a toothpick, then deep fry in oil till golden brown.  Let them drain onto paper towels.

3.                   Blend onions, green chili, garlic, ginger and coconut.

4.                   Heat 10 tablespoon oil.  Sauté the blended mix over medium heat for 5 minutes.  Add garam masaalaa, cayenne pepper, turmeric, coriander-cumin, salt, tomato paste and yogurt.  Saute for another 5 minutes.

5.                   Add potatoes, and cook for 5 minutes, stirring constantly over low heat. Add water to adjust gravy consistency.

6.                   Transfer to serving dish and garnish with coriander.