DUM ALOO

dum-aloo1

Dum Aloo/Potato is one of the most basic Indian recipes. It is the favorite dish for many vegetarian. This is prepared with baby potatoes. Potatoes are boiled, then fried then cooked in tangy gravy. This exotic gravy is made of curd, tomatoes, cashew and very little spices. It has altogether different aroma which makes this dish stand out.


Dum Aloo Recipe

Ingredients

  • 8 Baby Potatoes/Small Potatoes
  • 2 cups Onion Roughly Chopped
  • 1 tsp. Kashmiri Chilli Powder
  • ½ tsp. Turmeric Powder
  • 10 Garlic Cloves
  • 2 Tomato Chopped
  • ¼ cup Broken Cashew Nuts
  • ½ tsp. Cumin Seeds
  • ½ tsp. Fennel Seeds
  • 1½ tsp. Kashmiri Red Chilli Powder
  • ¼ tsp. Turmeric Powder
  • ½ tsp. Garam Masala
  • ¼ cup Curd / Yogurt
  • Oil as Required
  • Salt to Taste
  • Few Coriander Leaves, Finely Chopped

Instructions

  1. Boil potatoes with enough water and salt till cooked completely.
  2. Allow the potatoes to cool lightly, and then peel off the skin.
  3. Gently poke on the potatoes with fork.
  4. Heat a pan, add oil and fry the potatoes in it till brown.
  5. Keep the fried potatoes aside.
  6. Heat oil in a pan, add in sliced onions and saute till they turn translucent.
  7. Add finely sliced fennel seeds, cumin seeds and garlic to it and continue to frying.
  8. Add chopped tomatoes and saute till they turn soft.
  9. Let it cool for some time before blending.
  10. Blend to smooth paste it is better to add no water to this.
  11. Heat oil in a pan; add prepared masala paste and fry.
  12. Now add garam masala, chilli powder and turmeric powder and continue to fry till oil separates.
  13. Grind cashew into fine paste and mix it with curd.
  14. Add cashew paste and curd/yogurt in to the gravy.
  15. Give the gravy a good mix so that every this is well combined.
  16. Adjust the salt. Can add paste inch of sugar to adjust the taste.
  17. When it starts to boil, add in the fried potatoes.
  18. Mix well and allow it to cook on very low flame covered for about 20 minutes.
  19. Keep stirring in between, check of gravy is too thick then it is ok to add little boiling water.
  20. Allow the potatoes to absorb all the flavors of gravy.
  21. Add chopped coriander leaves and a spoon of yogurt as garnish.
  22. Serve hot with roti, nan, chapati, rice etc…
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5 Comments Add yours

  1. PriyaPandian says:

    Wow!! Looks delicious.

    Liked by 1 person

    1. Thank you all, for the wonderful comments and likes

      Liked by 1 person

  2. connie.n.w. says:

    I LOVE potatoes! Looks so tasty! I wanted to let you know I nominated you for the Blogger Recognition Award! Your love for food and sharing your recipes shows in the posts you write 🙂 More details here on my post: https://olivejooce.wordpress.com/2017/01/06/very-cool/

    Liked by 1 person

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