The “Badami Aloo” recipe is pretty much like the way any other dum aloos are made. I have used some yogurt and roasted peanut paste and garnished with crushed peanuts. The potatoes are parboiled and then fried in mustard oil. It’s smooth and nutty gravy is perfect for dinner with some hot fulkas/roties or poories (Indian flat bread).
“Badami Aloo” is named so because the dish is cooked with peanut and so as to let the potatoes soak in the flavour from gravy. This is not a traditional dish. Once some guests came to our place for dinner and there was no cashew in my kitchen So, I thought why not to try out something different with our regular Roasted Peanut. You will get more authentic taste if you actually deep fry the potatoes. This is a healthier version of the curry where I have parboiled the potatoes.
- Parboil the potatoes in a steamer or pressure cooker. Once the potatoes are parboiled/half cooked, let them cool. Then remove the peels and dice them.
- Heat the mustard oil in a pan. Fry the potatoes till light golden. Drain and keep aside.
- In the same oil, fry the bay leaf, cumin seeds and asafetida. Fry till fragrant for a few seconds.
- Add the ginger paste and tomato paste. Sauté till oil starts to leaves the mixture and till the paste becomes a light brown.
- Add turmeric powder, red chili powder, cumin powder, salt and sugar. Sauté till oil begins to leave from the sides of the paste.
- Then add the potatoes & green chillies and stir till the masala coats the potatoes well.
- Beat the yogurt very well. Add the yogurt and roasted peanut paste. Mix well.
- Add 1 cup water and simmer the Badami Aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
- Add garam masala powder.
- When serving sprinkle the crushed peanuts and chopped coriander leaves.
- Serve Badami Aloo hot with paratha or roti or pooris.
~ You can add a little crushed roasted peanut at the time of cooking too.