Dum Aloo

Dum Aloo is most famous and rich potato dish in India. It is prepared in different parts of India and has its own flavors in it. Kashmiri dum aloo and Punjabi dum aloo are quite famous in India. Baby potatoes will be deep fried and slowly cooked in smooth, fine paste of onion-tomato and finally curd is added into the gravy. It is curd based gravy. It can be served along with chapathi, Naan, Kulcha or even with rice. In this recipe, instead of deep frying baby potatoes in oil , I have shallow fried the baby potatoes.

Ingredients:

Baby Potato preparation:

Baby Potatoes       - 15

Water as per required

Salt to taste

Oil                 - 6 tbsp

Red chilli powder   - 3 tsp

Gravy Masala paste :

Cardamom            - 3

Cinnamon stick      - 2 inch

Cloves              - 3

Ginger & Garlic paste - 3 tbsp

Chopped onions      - 2

Tomato              - 2

Cashews/Almonds     - 10

Gravy:

Oil                 - 1 tbsp

Jeera               - 1 tsp

Red chilli powder   - 2 tbsp

Turmeric powder     - 1/2 tsp

Corinader powder    - 1 tbsp

Cumin powder        - 1/2 tsp

Curd                - 1 Cup

Kasuri Methi        - 2 tbsp

Fresh Cream         - 4 tbsp (Optional)

Water as per required to adjust the consistency

Salt to taste

Method:

Fried baby potato preparation :

Step 1 : Pressure cook baby potatoes with water till all baby potatoes are immersed completely in the water and salt. Cook for 2 whistles. Do not over cook the potatoes.

Step 2 : Once the pressure releases, peel the skin for potato and poke all potatoes with fork or tooth pick gently. This helps in absorbing masala into it.

Step 3 : In a wide pan, add oil. Once its enough hot, add chilli powder and immediately all boiled potatoes.

Step 4 : Fry till they turn golden brown.

For gravy masala paste:

Step 5 : In a pan, add oil and add all the spices and saute till they turn fragrant. Add sliced chopped onions and saute till turns translucent.

Step 6 : Add ginger-garlic paste and fry it.

Step 7 : Add chopped tomatoes and saute till it turns soft.

Step 8 : At the end, add almonds or cashews and turn off the flame.

Step 9 : Once the masala is cool down to room temperature then blend into a smooth paste.

Dum Aloo preparation:

Step 10 : In a kadai, add a tbsp of oil along with cumin seeds. Once jeera starts spluttering, add blended masala paste and fry for 10 mins.

Step 11 : Add spices ( chilli powder, turmeric powder, coriander powder, cumin powder) and salt to taste and fry for another 2 to 3 mins or oil separates.

Step 12 : Take one cup of curd and beat well. Add curd into the gravy paste and stir well. Otherwise curd will curdle. Add required amount of water to adjust the consistency.

Step 13 : Add fried baby potatoes, adjust the spices and salt if required. Add crushed kasuri methi and close the lid and allow gravy to boil for 15 mins. Turn off the stove.

Step 14 : Add fresh cream into the gravy and mix well.

Serve Dum Aloo with Chapathi, Naan, Kulcha or even with Rice.

Note :

1. Do not over cook baby potatoes in water.

2. Baby potatoes can be deep fried instead of shallow fry.

3. Cashews can be used instead of almonds for more richness of the gravy.

Step by step pics:

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