Aloo Dum (New Potatoes in Cashew Broth)
• 2 pounds small new potatoes
• 1/2 cup cashew nuts
• 1/2 to 2 hot green chiles
• 1/2-inch piece fresh ginger
• 5 cups water
• 1 cup yogurt
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1-1/2 tablespoons clarified butter or unrefined corn oil
• 1-1/2 teaspoons brown mustard seeds
• 1/2 teaspoon fennel seeds
• Salt and freshly ground black pepper to taste
• 3 tablespoons chopped cilantro
1. Steam the potatoes until just tender, peel, and cut them into 1-inch pieces. 2. Place the cashews, chiles, and ginger in a blender and finely chop. Pour in 1 cup of water and continue to blend until smooth. 3. In another bowl, combine 2/3 cup of the yogurt with the turmeric, garam masala, and the remaining 4 cups of water; whisk until blended. 4. In a large saucepan, warm the butter or oil over moderate heat. Add the mustard seeds and about 10 seconds later, the fennel seeds. When the mustard seeds begin to pop, whisk in the cashew liquid. 5. As the mixture warms, whisk in the yogurt liquid. 6. Add the potatoes and bring to a gentle boil. 7. Reduce the heat to very low, cover with a tight lid, and let the soup stand for 25 to 30 minutes. 8. Season with salt and pepper; stir in half of the cilantro.
To serve, ladle into six soup bowls, drizzle with the remaining yogurt, and garnish with the remaining cilantro.
Variation: To serve the potatoes in a creamy sauce instead of a broth, reduce the water to 21/4 cups and stir in 2 or 3 tablespoons of cream just before serving.
Read the original article: Cooking with Yamuna Devi: Traditional Indian Taste.