Dum Aloo

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.
dum aloo
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
dum aloo
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)
dum aloo
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.
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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).
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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.
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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.
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Next add chilly powder, turmeric powder, coriander powder and garam masala in series and mix well and fry it for a while.
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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.
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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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2 comments:

divya said...

wow, this looks extremely delicious

Prathima Rao said...

Delicious & irresistible version of dum aloo!!!
Prathima Rao
Prats Corner