Saturday, 19 September 2015

Dum Aloo - Baby potatoes fried and mixed with Onion-tomatoes spicy gravy

Dum Aloo

Dum aloo is prepared by using baby potatoes. Dum Aloo is orginated from Kashmir.

This dish is well known in northern India, but very popular in Kashmir and Punjab.

Ingredients for Dum Aloo

Baby Potatoes - 15 nos
Onion - 2 nos, medium
Tomato - 2 nos
Bay leaf - 1 no
Cinnamon - 1 small piece
Cloves - 4 nos
Ginger - 1 small piece
Garlic cloves - 4 nos
Green chilly - 1 no
Cumin seeds -1/2 tpn
Cashewnuts - 12 nos
Red chilli powder - 1 tpn
Turmeric powder - 1/4 tpn
Coriander powder - 1/2 tpn
Kasuri methi - 1/2 tbsn
Cream - 2 tbsn
Salt as required

Process for making Dum Aloo

Wash and clean the potatoes and boil the potatoes in  a pressure cooker (put some salt as it helps the salt to get into the potatoes as well) with enough water. Cook for one whistle and switch off the flame. 
Once pressure is released open the lid. Then take the potatoes and put it into normal water. 

Once potatoes are cooled to touch, peel them. 

Heat one teaspoon of oil in a pan on medium heat. Add the potatoes in it. Saute them untill they are light brown colour. Remove it to a plate and  keep aside.

I have not deep fried the potatoes due to the heavy unhealthy fat content. If you want to deep fry the potatoes, you can prick the cooked and peeled potatoes at some places before deep frying.

Chop onions, Tomatoes, ginger, green chilly and keep aside

Heat one tablespoon of oil in a pan and add cinnamon, bay leaves and cloves. Saute it for a couple of minutes till we get the smell of it. 

Add chopped onion, ginger, garlic cloves and green chillies. Add some salt as it helps onion to get sauteed easily.

Cook them till the onions get translucent and soft.

Add the tomatoes ,cook till they are little soft.

Allow it to cool for some time. 

Add it to the mixie along with the cashew nuts.Make a smooth paste out of it.

Take a frying pan and pour little oil. When it heats up, put the cummin seeds and let them sizzle. 

Mix then in the prepared puree, cook till all the moisture evaporates and it becomes thick.
Add the spices powder like the red chilly powder, coriander powder, turmeric powder and salt.
Mix it well. 

Add water and let it come to boil.

Add the baby potatoes and simmer for 5 minutes..

Add cream and kasuri methi (dry fenugreek leaves) and mix well. 

Garnish with Coriander if required.

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