Posted in main-course, Uncategorized

Dum Aloo Recipe

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Dum Aloo , popularly known as Kashmiri Dum Aloo, is prepared with small potatoes. Pricked potatoes are deep-fried, then simmered in a gravy loaded with aromatic spices.

In this version of Dum Aloo, I have boiled potatoes, subsequently pan-fried in a non-stick pan with a little bit of oil. Pan-fried baby potatoes have been further cooked at a low flame in an onion-tomato gravy along with aromatic spices and cashew-nut paste. If you are looking for a Dum Aloo recipe without onion and garlic , click on Dum Aloo/Spicy Baby Potatoes (Without Onion and Garlic).

Enjoy scrumptious Dum Aloo with any Indian flat-bread/ Rice.

INGREDIENTS

  • 18 Baby Potatoes (Boiled)
  • 1 Big Onion
  • 3 Medium Tomatoes
  • 1 1/4 ” Ginger
  • 10-12 Garlic Cloves
  • 2 Kashmiri Red Chillies
  • 10 Cashew-Nuts
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin Seeds Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Degi Mirch Powder
  • 3/4 Tsp Cardamom Powder
  • 3/4 Tsp kasoori methi powder
  • 1/2 Tbsp Sugar
  • 2 Tbsp Yogurt
  • 1/2 Cup Milk
  • 1 1/2 Tbsp plus 1/2 Tbsp oil

 

METHOD

  1. Soak cashew-nuts along with kashmiri red chillies in warm water for 15-20 minutes.
  2. Boil baby potatoes in salted water for one whistle in a pressure-cooker.
  3. Peel the skin once baby potatoes are cooled down. Prick them 2-3 times with the help of a fork.
  4. Heat oil in a non-stick pan and pan-fry till they turn golden brown.
  5. While potatoes are being pan-fried, make one paste with onion, garlic and ginger and another paste/puree with tomatoes.
  6. Heat oil in the same non-stick pan/ another kadai and add asafoetida.
  7. Subsequently, add onion paste and cook for 3-4 minutes.
  8. Add tomatoes paste/puree and cook for 2 minutes.
  9. Now, add yogurt, cashewnuts-red chillies paste , cumin seeds powder, coriander powder, cardamom powder and degi mirch powder. Cook for 2 minutes.
  10. Add milk, baby potatoes and salt to kadai and let baby potatoes cook in simmering gravy.
  11. Cover kadai with a lid and cook till oil starts to surface on gravy ( It should take around 10-15 minutes).
  12. Add sugar and kasoori methi. Cook for additional 2-3 minutes and turn off the heat. Add 1/4 cup of water if gravy becomes too thick.
  13. Serve with any Indian flat-bread/rice.

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