Dum Aloo

Dum Aloo is the potato-based dish. The baby potatoes are fried and cooked on a low heat in the onion, tomato and cashew nut based gravy along with spices. It is a popular dish from Kashmir in North India. It is enjoyed hot with roti, rice, puri, paratha, naan or kulcha.

Course dinner, Main Dish

Cuisine Indian

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings people

Calories 527kcal

Ingredients

For marinating potato

30 small baby potato washed and boiled( they should be cooked but firm)
1 tsp oil
1/4 tsp salt
1/2 tsp turmeric powder haldi
1/2 tsp red chili powder
1 tsp coriander cumin powder dhania jeera powder

for gravy

3 small tomatoes washed and chopped roughly
4 small onion washed and chopped roughly
15 cashew nut
2 green chili or as per spice level required
1 inch ginger chopped
3 cloves garlic chopped
2 tsp fennel seeds
1 tsp cumin seeds
1 tbsp oil
1/2 tsp turmeric powder haldi
1 tsp red chili powder kashmiri red chili powder
2 tsp coriander cumin powder dhania jeera powder
2 tbsp oil for shallow frying potatoes
1/2 tsp kasuri methi
1/4 tsp asafoetida hing
1 tsp ginger garlic paste
2 cloves laung
2 cardamon elaichi
1 bay leaf
1 inch cinnamon stick
1 tsp kasurmi methi powder
2 tsp ketchup or sugar
1/2 tsp garam masala
1/4 cup yogurt it should be fresh and not sour
salt as per taste
coriander for garnishing
1.5 cup water or as per the consistency of gravy required

Instructions

For marinating potato

Add oil in a bowl. Add salt, turmeric powder, red chili powder, coriander-cumin powder. Mix well.
Take the boiled potato. Pierce them all around with a fork and coat them gently in the marination. Cover and leave it aside for 30 minutes.

For gravy

In meantime start preparing gravy. Heat oil in a pan. Add cumin seeds, fennel seeds, green chili, ginger, garlic and cashew nuts. Toss them for a minute.
Add the chopped onions. Saute till translucent.
Add the chopped onions.
Mix well and cook the mixute till the moisture dries out.
Add the spices - turmeric powder, red chili powder, coriander cumin powder. Mix well.
Saute for 2-3 minutes. Remonve in a bowl to cool and the grind into a smooth paste in a grinder.
Till the gravy in getting cooled, heat oil in pan and shallow fry the marinated potato in batches. They should get nice golden from all the sides. (you can also deep fry the potato ).
The shallow fried potato are ready.
In the same pan used for shallow frying potato, add cloves, cardamon, cinnamon stick, bay leaf, kasuri methi, asafoetida. Saute them and then add ginger garlic paste.
Add the prepared tomato, onion and cashew nut paste. Saute for 5-7 minutes or till the paste dries on medium heat stirring continuously.
Add water and simmer for 5 minutes.
Add fresh yogurt and mix well. Keep the heat low while adding yogurt to avoid curdling of yogurt. Keep on stirring.
Add garam masala and ketchup or sugar and mix well. Add the powdered kasuri methi and mix well.
Add the shallow fried potato and mix well. Cover and simmer for 5 minutes till all the flavor is absorbed by potato. The Dum aloo is ready.
Garnish with coriander and serve with hot roti, paratha, naan, kulcha , puri or steamed rice or jeera rice.

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