Dum aloo is one of the popular North Indian recipes. I made this recipe very first time and it came out very good. I have referred several recipes for this dish and finally decided to adjust to it our taste. Here is the recipe for it.
- 20 nos – Baby potato
- 1 no – Onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 1 tsp – Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 2 tsp – Kashmiri red chilli powder
- 1 tbsp – Coriander powder
- 1/2 tsp – Garam masala powder
- Salt as needed
- Coriander leaves for garnishing
- Ginger strips for garnishing
- Oil for shallow fry
- 2 tbsp – Yogurt / curd
- 6 to 7 nos – Cashew nuts
- 1 tbsp – Oil
- 1 small – Cinnamon stick
- 1 no – Bay leaf
- 1 no – Clove
- 1/2 tsp – Cumin seeds
- 1 pinch – Asafoetida
- Few curry leaves
- Peel, wash and prick potatoes all over with the help of a fork. Cook in salted water for 7 to10 minutes, let it cool. Do not over cook it.
- Heat oil in a pan, shallow fry cooked baby potatoes until the color changes to golden brown. Set aside.
- Grind yogurt and cashew nuts in a mixer grinder until smooth paste. Set aside.
- Heat oil in a pan, season with items given in the list for seasoning. Add onion, ginger garlic paste along with required salt, saute until translucent.
- Then add tomatoes and saute until mushy. Now add all the masala powders given in the ingredient list and saute until raw smell goes.
- Add fried potatoes and stir to mix well and cook for two minutes. Add a cup of water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy.
- Finally add ground yogurt paste and cook until everything is well cooked. Garnish with chopped coriander leaves and ginger strips. Serve hot with any type of roti.
- You can deep fry baby potatoes instead of shallow frying.
- Do not forget to prick the baby potatoes otherwise potatoes will not absorb the gravy.