Dum aloo

 I think in the world there will be very few people who don't like potatoes. It is easily available all over the world. It can be easily incorporated in various dishes, also in some sweets.

This recipe is quite healthy version of Dum aloo, as most recipes say, fry potatoes till crisp and then add to the gravy. In this potatoes are boiled.

 

INGREDIENTS

• 12-15 Baby Potatoes Boiled & Peeled or 4 Medium Potatoes Cubed
• 1 Large Onion Finely Chopped
• ½ cup Tomato Puree Grind 2 Medium Tomatoes without Water
• ½ cup Thick Fresh Curd
• 1 tsp Fresh Cream Optional (I used cream on top of homemade curd)
• 3 tbsp  Mustard Oil
• 1 tsp Cumin Seeds/ jeera
  
• ¼ tsp Asafoetida/ hing
  
• 1 Dried Bay Leaf
• 2 Cloves
• 1 Green Cardamom
• 1 Cinnamon Stick
• 2 tsp Kasoor Methi
• 1 Green Chili Finely Chopped
• 1 tsp  Ginger-garlic paste
  
• 11/2 tbsp Gram Flour/Besan
• 1 tbsp Kashmiri Red Chili Pdr
• 1 tsp Coriander Pdr
• ½ tsp  garam masala pdr
  
• ¼ tsp Turmeric Pdr
• Salt as needed
• Water as needed
• Fresh Coriander Leaves to Garnish

Instructions 

• In a heavy bottom pan, heat  Mustard Oil until it is smoking hot. Add  Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and  Asafoetida.
• As they splutter, add 1 finely chopped green chilli and 1 teaspoon ginger garlic paste. Fry for a couple of minutes.
• Now add  gram flour and  kasoor methi.
• Fry on low flame until the gram flour is nutty and fragrant.
• Next add 1 large onion finely chopped with wee bit of salt, as it helps onion to sweat.
  
• Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add  Kashmiri red chili pdr,  coriander pdr, turmeric pdr and garam masala pdr.
• Cook the spice powders for 2-3 mins on low flame. Add ½ cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides.
• Now add ½ cup tomato puree. Cook on low flame until the oil is oozing from the sides and there is no raw taste of tomatoes.
• Add boiled potatoes and add salt as needed.
• Now add about ½ to ¾ cup of water and let it cook on low flame for 10-12 mins with a lid on.
• As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.
• Serve hot with any roti/ naan/ bread toast/ hot rice
  

 

 

 

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Dum Aloo

Ingredients

small potatoes  10-12

chopped tomatoes   2

oil   2 tsp

ginger- garlic paste   1 tsp

yoghurt   2 tsp

chili powder  1/2 tsp or to taste

black peppercorn  2 crushed 

Bay Leaf  2

green chilli  2

crushed dry red chili  1 tsp or to taste

2 tsp of a mixture of 2 star anise, methi seeds and 1tsp of hing

ghee  3-4 tsp

salt

coriander powder  1/2 tsp

amchur powder   1/2 tsp

Method

Boil the potatoes in water with a pinch of salt

Once partially done remove and allow it to cool

Peel the skin and prick them with a fork

In a pan take 2 tsp of oil and heat it

Add the ginger-garlic paste, salt, crushed pepper and half a spoon of chili powder

Stir  for 30 seconds and then toss the potatoes

Fry the potatoes till they begin to turn golden

In a separate pan heat ghee

Add the bay leaves and the methi powder mixture

Next add the chopped tomatoes and the green chilli

Fry for 5 minutes on medium flame

Lower the flame and add the potatoes

Add 2 tsp of yogurt and  coriander and amchoor powders

Stir all together

Add a cup of water and salt to taste.

Simmer till potatoes are done.

Garnish with chopped coriander and serve hot with roti/ rice/ bread.

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