Dum Aloo

January 2, 2015 Dals/GraviesPotato Recipes  14 comments

Aloo / Potato is an universal favourite and we are no exception to it. Whenever I think of making any gravy the first dish that comes to my mind is something with paneer. The next would be this Dum Aloo. Its a very flavourful, rich and creamy side dish with baby potatoes. Goes very well with rotis, phulkas, or any pulao varieties.

Now to the recipe..

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[Preparation Time-10 mins : Cooking Time- 30 mins]

Ingredients:

  • Baby Potatoes – 15 to 20
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Jeera/Cumin powder -1/2 tsp
  • Garam Masala – 1 tsp
  • Curd/Yogurt – 2 tbsp
  • Coriander leaves – few
  • Jeera/Cumin seeds – 1 tsp
  • Cinnamon stick – 1 inch
  • Oil – 3 tbsp

To saute & grind

  • Onion – 2
  • Tomato – 2
  • Ginger – 1 inch piece
  • Garlic cloves – 4 to 5
  • Cashew – 10 to 12

Method:

  • Wash and pressure cook the baby potatoes for 2 whistles. Peel the skin and prick them randomly with a fork. Heat a pan with 1 tbsp of oil and fry the baby potatoes until they are golden brown on all sides. Keep it aside.

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  • In the same pan add some oil. Add roughly chopped onions, ginger and garlic and saute for a few mins. To this add chopped tomatoes and saute till it gets mushy. Let the ingredients cool. Transfer it to a mixie jar along with cashewnuts.

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  • Grind it into a smooth paste and keep it ready. Heat the pan with oil and temper with cumin seeds and cinnamon stick. To this add the ground paste and mix well.

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  • To this add salt, chilli powder, coriander powder, jeera powder and cook in low-medium flame until oil oozes out. To this add garam masala and curd and mix well.

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  • Now add the fried potatoes and water (around 1 1/2 to 2 cups) and mix well. Let the gravy boil in low-medium flame for 5-7 mins. Finally add fresh coriander leaves and switch off the flame.

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Rich & creamy Dum Aloo is ready.

Serve hot with roti or pulao.

My personal combo is jeera rice or veg pulao with this Dum Aloo.

 

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Tips:

  1. Choose baby potatoes that are small. Mine were quite big in size so I halved them.
  2. Traditionally the skin of the potatoes is not removed. U can leave the skin if u prefer to.
  3. U can deep fry the potatoes.
  4. Pricking the potatoes helps to absorb the gravy.
  5. U can skip/reduce curd and use lemon juice instead.

14 comments to Dum Aloo

  • Jayanthisindhiya  says:

    Lovely recipe with aloo,

  • veena  says:

    what a attractive color.. I love spicy food.. This is one of such side dish..

  • Praveen Kumar  says:

    My favorite dish of all times.

  • Suja hari  says:

    Such a lovely Kashmiri style baby potato gravy!!!!

  • supriya  says:

    nice yummy receipe.. kudos to u .. very well explained..

  • sona  says:

    dum aloo looks so delicious.. very nicely made..

  • Jeena  says:

    Dum Aloo wow.. Soo well made . looks tempting and delicious.

  • Nalini Somayaji  says:

    Mouth watering Dum Aloo…simply super …

  • Shobha  says:

    Delicious & my favorite dum aloo….looks very inviting.

  • Anu  says:

    Dum Aloo looks super delicious!

  • Rani Vijoo  says:

    lovely and simple aloo preparation, looks really great! yummy!

  • Hema  says:

    Love this rich and delicious curry, yumm..

  • padma  says:

    Very delicious and tempting:)

  • LAKSHMIHARI  says:

    very yummy

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