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Dum Aloo
January 2, 2015 Dals/Gravies, Potato Recipes
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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..
[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.
- 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.
- 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.
- 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.
- 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.
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.
Tips:
- Choose baby potatoes that are small. Mine were quite big in size so I halved them.
- Traditionally the skin of the potatoes is not removed. U can leave the skin if u prefer to.
- U can deep fry the potatoes.
- Pricking the potatoes helps to absorb the gravy.
- U can skip/reduce curd and use lemon juice instead.
Lovely recipe with aloo,
what a attractive color.. I love spicy food.. This is one of such side dish..
My favorite dish of all times.
Such a lovely Kashmiri style baby potato gravy!!!!
nice yummy receipe.. kudos to u .. very well explained..
dum aloo looks so delicious.. very nicely made..
Dum Aloo wow.. Soo well made . looks tempting and delicious.
Mouth watering Dum Aloo…simply super …
Delicious & my favorite dum aloo….looks very inviting.
Dum Aloo looks super delicious!
lovely and simple aloo preparation, looks really great! yummy!
Love this rich and delicious curry, yumm..
Very delicious and tempting:)
very yummy