Dum Aloo

      Dum Aloo is the most delicious and flavorful potato curry that i ever tasted!! The shallow fried potatoes are immersed in spicy, creamy and tangy gravy. The thing you need to take care while making dum aloo is choosing the potatoes which are very small (baby potatoes) and need to cook them properly; Be patient; it took time to get cooked; because we are adding the potato as a whole. if the potatoes are not even in size make them even by cutting properly.
      Here is the recipe of making dum aloo curry with simple ingredients at home; try it out and don't forget to leave your feedback in the comment section.

  1. Baby potatoes- 1/2 kg
  2. Dry red chilly-10 to 15
  3. Cumin seeds-1 tsp
  4. Fennel seeds-1 tsp
  5. Pepper corns- 1/2 tsp
  6. Oil-4 tbsp
  7. Thinly chopped ginger-1 tsp
  8. Thinly chopped garlic-1 tsp
  9. Thinly chopped onion-1 small
  10. Cashew nut- 6-8
  11. Hot milk-1/4 cup
  12. Tomato-2 large
  13. Salt-to taste
  14. Thick curd-1 cup
  15. Coriander leaves-to garnish
  • Wash and peel the potatoes; pierce them with a fork to make some holes
  • soak them in boiled hot water for about 20 minutes covered (add enough salt in hot water).
  • Drain it and allow to cool.
  • Wipe them with kitchen towel.
  • Dry roast dry red chilly cumin seeds and fennel seeds for few seconds in low flame to get hot.
  • Blend them to a fine powder; keep aside.
  • Soak cashews in hot milk for 15 minutes and make a fine paste out of it; keep aside.
  • Boil two large tomatoes in boiling water for 5 minutes.
  • Drain it; peel its skin and puree the tomatoes to smooth; keep the tomato puree aside.
  • Heat 3 tbsp of oil in a pan; add the potatoes in to it and make the flame to very low.
  • Shallow fry them by stirring occasionally until nice golden in color on all the sides (about 20 minutes).
  • take it out from the pan and keep aside.
  • In the same pan add remaining 1 tbsp of oil; add chopped ginger and garlic; saute for a minute.
  • Add thinly chopped onion and saute until transparent.
  • Add blended spice powder; mix well.
  • Add cashew paste and tomato puree.
  • Cook for about 5 minutes until thickens.
  • Add 1/4 cup of hot water, salt and shallow fried potatoes in to the gravy.
  • Cook for another 5 minutes until oil floats on top.
  • Add beaten curd little by little and mix well.
  • Cook for another a minute and switch off the flame.
  • Sprinkle coriander leaves on top and cover the gravy for 10 minutes tightly.
  • Serve hot with paratha or steamed rice....

Remove the inner seeds of dry red chilly; if you don't need much spice.
You can use chilly powder, cumin powder, pepper powder and fennel powder instead of roasting and grinding the spices as a whole; But blending the fresh spices results the great taste.
If the potatoes are big; cut them in to halves or quarters,

Dum Aloo Dum Aloo Reviewed by fejnaem on 22:09 Rating: 5

No comments:

Powered by Blogger.