Dum Aloo

Dum is to cook on slow heat and Aloo means potatoes. Dum aloo can be prepared in various styles. Dum aloo is originally from Kashmiri cuisine and happens to be a no onion no garlic dish. Punjabi style makes use of onion and garlic. This is a Punjabi variant. Deep fried potatoes are cooked in onion, tomato and / or yogurt based gravy. It can be served with rotis, puris or rice.

Measurement: 1 Cup = 180 ml
Serves: 3 to 4

Ingredients

1. Baby potatoes  (peeled) – 16
2. Onion (chopped) – 1 large
3. Tomato (pureed) – 1 large
4. Ginger (grated) – 1/2 tsp
5. Garlic (crushed) – 6 to 8 cloves
6. Green chilly (chopped) – 1
7. Bayleaf – 1
8. Cloves – 2
9. Cinnamon – 1/2″ stick
10. Black cardamom – 6 seeds
11. Green cardamom – 4 seeds
12. Coriander seeds – 2 tsp
13. Cumin seeds – 1/2 tsp
14. Fennel seeds – 1/2 tsp
15. Turmeric powder – 1/3 tsp
16. Kashmiri mirchi powder – 1/2 tsp
17. Kitchen king masala – 1/3 tsp (optional)
18. Cumin powder – 1/4 tsp
19. Cashew nuts – 8
20. Yogurt (beaten) – 1/3 cup
21. Oil – for deep frying
22. Pure / Vanaspati Ghee – 1 to 2 tbsp
23. Sugar – 1/3 tsp (optional)
24. Salt to taste
25. Coriander leaves (chopped) – for garnishing

Procedure

• Prick the baby potatoes with a fork and dip them in salted water for half an hour.
• In the mean time, dry roast ingredients numbering 8 to 14 for 3 to 5 seconds.
• Combine the roasted spices with cashew nuts and grind it to a fine powder. 
• Add onion and grind it to a fine paste. Keep aside.
• Heat oil in a deep frying pan and deep fry the potatoes till golden brown. Keep aside.
• Heat ghee in a thick bottomed pan and add bayleaf.
• Add ginger, garlic and green chilly. Stir fry for 3 seconds.
• Add ground paste (onion + cashew nuts + spices) and stir fry till the moisture evaporates.
• Add turmeric powder, kashmiri mirchi powder, cumin powder and kitchen king masala.
• Stir fry for 5 seconds.
• Add tomato puree and stir well. Cook for 3 to 5 min.
• Add yogurt and stir well.
• Add water (2 cups approx), salt and sugar.
• Add fried potatoes and cover it. Simmer for 10 min. Stir occasionally.
• Garnish with coriander leaves.
• Serve hot with rice, roti or puri.

Tip

• If baby potatoes are not available, then regular potatoes can be cut into bite size pieces and used.
• Deep frying can be avoided. Alternately, you may boil, peel, prick gently with a fork and shallow fry them with 2 tbsp of oil or ghee.
• If you want them to be spicy, then just check the taste and add regular chilly powder.

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