aloo dum in coconut milk

 

10 Small Round White Potatoes or Idaho potatoes cut into 4 pieces if they are big
2 Medium Size Red or Yellow Onions
3″ Piece of Ginger Peeled
4 Cloves of Garlic
5 Dry Red Chillies (Optional)
4 Tablespoons chopped Almonds
3 Cloves
4 Green Cardamoms
1″ Stick of Cinnamon
1 Teaspoon Cumin Seeds
1 Teaspoon of Turmeric
1.5 Teaspoon of Turmeric
3/4 Cup of Tomato Puree
1/2-3/4 Cup Light Coconut Milk
1 Tablespoon garam masala(Also available in Indian Groceries)
1 Tablespoons of Oil
7-8 Tablespoons Oil
2 Tablespoons of Raisins (Optional)
Chopped Cilantro/Coriander leaves for Garnish
Salt

Peel the potatoes and pierce them with a fork in multiple places and soak them in salt water ( they should be all covered with water) for about 1/2 hour. If the potatoes are big, cut them in halves or quarters.
Grind Ginger, Garlic & Dry Red Peppers to a paste. Cut the Onions in half and slice thinly in half moons. Drain the potatoes, & sprinkle them with 1 teaspoon of turmeric.
Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides. (Actually it is best if the potatoes are deep fried – but i skip that part for obvious health reasons). Set aside.
Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.
Add the ginger garlic chilli paste to it. Stir it for about 2 minutes and add the potatoes, Turmeric and salt. Fry at medium heat till the oil separates on the sides. Add the Almonds and Tomato Puree and cook for some more time, till all the puree coats the potatoes and the oil separates.
Add the Coconut Milk, Raisins (if u are using them) & Garam Masala & 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.