Dum Aloo

by MalaShenoy
This belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices
Print Recipe
Dum Aloo – pachakam.com
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
  • Baby potatoes - 1 pkt
  • onion finely chopped - 1 large
  • Ginger garlic paste - 1 tbsp
  • Broken cashew nuts - 2 tbsp
  • black cardamom/badi elaichi - 1
  • Green elaichi - 2
  • cinnamon stick/dal chini - 1 inch
  • Coriander seeds - 1 tsp
  • whole jeera - 1 tsp
  • Fennel seeds/Saunf - 1 tsp
  • Yogurt - ½ cup
  • turmeric/haldi powder - ½ tsp
  • red chilli /lal mirch powder - ½ tsp
  • Garam masala powder - ½ tsp
  • Water - 1 to
  • Salt to taste -
  • Chopped coriander leaves for garnishing -
Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
  • Baby potatoes - 1 pkt
  • onion finely chopped - 1 large
  • Ginger garlic paste - 1 tbsp
  • Broken cashew nuts - 2 tbsp
  • black cardamom/badi elaichi - 1
  • Green elaichi - 2
  • cinnamon stick/dal chini - 1 inch
  • Coriander seeds - 1 tsp
  • whole jeera - 1 tsp
  • Fennel seeds/Saunf - 1 tsp
  • Yogurt - ½ cup
  • turmeric/haldi powder - ½ tsp
  • red chilli /lal mirch powder - ½ tsp
  • Garam masala powder - ½ tsp
  • Water - 1 to
  • Salt to taste -
  • Chopped coriander leaves for garnishing -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Rinse the baby potatoes and par boil in a pan for 15 minutes.
    Dum Aloo – pachakam.com
  2. After it cools down peel off the skins and prick them with a fork so that they absorb the masalas.
    Dum Aloo – pachakam.com
  3. Heat a little oil in a frying pan and shallow fry till they are golden brown in colour.
    Dum Aloo – pachakam.com
  4. In a pan dry roast the black cardamom, cinnamon, bay leaf, elaichi, whole dhania, whole jeera, saunf and white til till fragrant.
    Dum Aloo – pachakam.com
  5. Add the cashew nuts to the roasted ingredients and grind to a fine powder and keep aside.
    Dum Aloo – pachakam.com
  6. In ½ cup dahi/yoghurt mix the haldi powder and red chilli powder.
    Dum Aloo – pachakam.com
  7. Heat oil in a kadai and fry the chopped onion till light golden brown in colour
    Dum Aloo – pachakam.com
  8. Add the ginger garlic paste and fry for 2-3 minutes more.
    Dum Aloo – pachakam.com
  9. Add the ground dry masalas, mix well and fry them for 3-4 minutes on a low flame.
    Dum Aloo – pachakam.com
  10. Now add the yogurt mixture and salt to taste and cover the kadai and cook on a low flame for 10-12 minutes till the oil separates from the masala.
    Dum Aloo – pachakam.com
  11. Add 1 cup water and fried potatoes and simmer covered for 4-5 minutes till the gravy thickens. Turn off the gas and sprinkle the garam masala powder and cover the kadai for a few minutes.
    Dum Aloo – pachakam.com
  12. Garnish with chopped coriander leaves and serve with rotis or naan.
    Dum Aloo – pachakam.com
Share this Recipe

Related Posts

Leave a Comment