Dum Aloo is a famous North Indian Gravy, which goes well with Pulao’s, chapathis, rotis and naan. I watched this recipe, a year back, in a television show. At that moment itself, I was tempted to prepare the dish. But, unfortunately, when I tried Dum Aloo, a few months back, I can say that it did not come up to the mark and I felt very bad. Then I dropped the idea of preparing dum aloo at home. Last week, when I purchased baby potatoes, I thought of preparing dum aloo again, with few variations in the recipe I already had from the show. Really, I can say, it came out too good and I was so happy of it and even SH too enjoyed it. I prepared it along with Peas Pulao and the combination was really really excellent and I packed it for my kiddo’s and SH’s lunch.
Ingredients:
To Grind:
Cooking Instructions:
Wash and clean the potatoes and pressure cook it with 1 cup of water for 3 whistles exactly. Once the pressure is released, let the potatoes to cool and peel off the skin (potatoes will be semi cooked but don’t worry, will be cooked soft when added to gravy and cooked in dum). Heat 2 tsp of oil in a pan and add bay leaf and fennel seeds in simmer flame.
Following that add cumin seeds, cardamom, cloves and cinnamon and just fry it in a simmer flame. (Do not burn any of the ingredients which will spoil the taste of the dish and so am insisting the flame to be simmer and so please keep all the ingredients near you before you start cooking itself).
Then add star anise and cashews and fry it well. Next add chopped onions and tomatoes and fry for 3 or 4 minutes and switch off the flame and let the ingredients to cool well. Then grind the items to a fine smooth paste.
Heat a tbsp of oil in a pan and add fennel seeds and wait for a second and then add ginger garlic paste and fry until the raw smell leaves off. Now add the grinded paste to the pan and fry for 2 to 3 minutes.
Next add chilly powder, turmeric powder, coriander powder and garam masala in series and mix well and fry it for a while.
Meanwhile prick the potatoes with a fork, so that potatoes will absorb gravy and while eating you feel the taste of gravy in each potato. Next add salt and pricked potatoes to the gravy. Then add curd (beat it well before adding to gravy) and chopped coriander leaves and mix well and simmer the flame.
Add chopped coriander leaves and 1/3rd cup of water to the gravy and mix well and simmer the flame and cover the pan with a lid and cook for about 5 minutes. In the meantime, gravy would have cooked well and potatoes would have become soft (keep in mind that potato should hold its shape and should not become mushy). Dum aloo is ready to serve!
Ingredients:
| Baby Potato | 20 to 25 |
| Fennel Seeds | 1/2 tsp |
| Ginger Garlic Paste | 3/4 tbsp |
| Chilly Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 and 1/2 tsp |
| Garam Masala | 1/2 tsp |
| Fresh Curd (curd should not be sour) | 1/2 cup |
| Coriander Leaf (finely chopped) | 1 tbsp |
| Water | 1/3 cup |
| Salt | 1 tsp (adjust accordingly) |
| Cooking Oil | 1 tbsp |
To Grind:
| Cooking Oil | 2 tsp |
| Bay Leaf | 1 |
| Fennel Seeds | 1 tsp |
| Cumin Seeds | 1 tsp |
| Cardamom | 2 |
| Cloves | 2 |
| Cinnamon | 2” stick |
| Star Anise | 1 |
| Cashews | 12 (I used broken cashews) |
| Onion | 1 (roughly chopped) |
| Tomato | 2 (roughly chopped) |
Cooking Instructions:
Wash and clean the potatoes and pressure cook it with 1 cup of water for 3 whistles exactly. Once the pressure is released, let the potatoes to cool and peel off the skin (potatoes will be semi cooked but don’t worry, will be cooked soft when added to gravy and cooked in dum). Heat 2 tsp of oil in a pan and add bay leaf and fennel seeds in simmer flame.
Following that add cumin seeds, cardamom, cloves and cinnamon and just fry it in a simmer flame. (Do not burn any of the ingredients which will spoil the taste of the dish and so am insisting the flame to be simmer and so please keep all the ingredients near you before you start cooking itself).
Then add star anise and cashews and fry it well. Next add chopped onions and tomatoes and fry for 3 or 4 minutes and switch off the flame and let the ingredients to cool well. Then grind the items to a fine smooth paste.
Heat a tbsp of oil in a pan and add fennel seeds and wait for a second and then add ginger garlic paste and fry until the raw smell leaves off. Now add the grinded paste to the pan and fry for 2 to 3 minutes.
Next add chilly powder, turmeric powder, coriander powder and garam masala in series and mix well and fry it for a while.
Meanwhile prick the potatoes with a fork, so that potatoes will absorb gravy and while eating you feel the taste of gravy in each potato. Next add salt and pricked potatoes to the gravy. Then add curd (beat it well before adding to gravy) and chopped coriander leaves and mix well and simmer the flame.
Add chopped coriander leaves and 1/3rd cup of water to the gravy and mix well and simmer the flame and cover the pan with a lid and cook for about 5 minutes. In the meantime, gravy would have cooked well and potatoes would have become soft (keep in mind that potato should hold its shape and should not become mushy). Dum aloo is ready to serve!
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Prathima Rao
Prats Corner