Dum means slow-cooked over a very low heat in the steam generated in a covered pot. Aloo means potato in Northern India and Pakistan. However, as the original recipe was unnecessarily complex, I altered the directions and changed some ingredients. Although it is no longer a potato curry, it is still delicious, probably the most authentic tasting Indian recipe I have found.
1 cup plain yogurt
2 tbls ghee
Half a head of cauliflower, chopped
a third cup green peas
2 tbls ghee
4 garlic cloves, finely chopped
1 tsp cardamom powder
3&emdash;inch cinnamon stick
3 cloves or 1/2 tsp powdered cloves
1 onion, finely chopped
2 tsp coriander powder
2 1/2 tsp fennel powder, or about 1 1/2 tbls fennel grinded with a mortar and pestle.
3/4 tsp cumin powder
1 inch ginger, peeled and grated
1/2 tsp turmeric powder
2&emdash;3 medium tomatoes, pureed (or, about 1 cup crushed tomatoes to replace 1 pureed tomato. I think using both is helpful).
2 tsp paprika powder
1 tsp red chili seeds or chili powder
Whisk the yogurt and set aside.
In a wok pot, heat 2 tbls ghee for about a minute, then add the chopped cauliflower. Add the peas when the cauliflower has almost finished cooking. Salt as desired, and cook until done.
In a large cooking pot, heat 2 tbls ghee, then add the garlic, cardamom, cinnamon, and clove, sauté for 1&emdash;2 minutes.
Add the chopped onion and cook until medium brown.
Then add the fennel, coriander, cumin, turmeric, and ginger. Stir well.
After a minute add the whisked yogurt and fry for 2 minutes. Then add the tomato and sauté for 2 minutes.
Add the chili and paprika, salt to taste, and the vegetables to the sauce.
Serve with rice or dahl and chapattis.
From 50 Great Curries of India, by Camellia Panjabi. Kyle Cathie Limited, 1994.
Copyright 2004 West-Art, Prometheus 91/2004
PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004