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Dum Aloo
Dum aloo or aloo dum is a very popular dish prepared with baby potatoes.
It is very simple to prepare and tastes delicious. My children love this dish with chapati and all flavored rice.
How to prepare Dum Aloo
Prep time -under 15 mins
Cook time -under 30 mins
Serves - 3-4
Ingredients needed
Baby potatoes -15-20 very small potatoes
Onion - 2 finely chopped /1 cup
Tomatoes - 3 big and juicy ones (I used Bangalore tomatoes)
Ginger-garlic paste - 1 tsp
Oil/Butter - 2 tbsp
Salt as required
Cashew nuts -5 (optional)
Oil for shallow frying potatoes
Spice Powder
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tsp
Coriander powder - 2 tsp
Cumin powder -3/4 tsp
Garam masala powder-1 tsp
For the seasoning
Bay leaf -1
Jeera/Cumin seeds -1 tsp
For garnishing
Coriander leaves
Julienne ginger(ginger cut into thin strips)
Cream - 2 tbsp (optional)
Preparation
Parboil the potatoes (cook partially). Peel the skin, prick all over with a fork and shallow fry it till golden brown. Keep it aside. I used more than 15 potatoes as my potatoes were very small.
Then add ginger-garlic paste and saute for a few more minutes.
Add tomato puree, all the spice powder, salt needed and saute until tomatoes turn mushy and oil separates. You should not add water without cooking the tomatoes properly.
Add cashew nut paste and cook for a few more minutes.
Then add the shallow fried potatoes, 3/4 cup of water and cook covered for 6-10 minutes in low flame.
Add cream (amul cream or dairy cream) if preferred.
Garnish it with coriander leaves and thinly sliced ginger.
Enjoy it hot with rotis,chapati, parathas, plain rice or any pulao (without tomato base).
Dum Aloo-Dum Aloo recipe-How to prepare Dum Aloo | Padhuskitchen
Dum aloo or aloo dum is a very popular dish prepared with baby potatoes.
It is very simple to prepare and tastes delicious. My children love this dish with chapati and all flavored rice.
How to prepare Dum Aloo
Prep time -under 15 mins
Cook time -under 30 mins
Serves - 3-4
Ingredients needed
Baby potatoes -15-20 very small potatoes
Onion - 2 finely chopped /1 cup
Tomatoes - 3 big and juicy ones (I used Bangalore tomatoes)
Ginger-garlic paste - 1 tsp
Oil/Butter - 2 tbsp
Salt as required
Cashew nuts -5 (optional)
Oil for shallow frying potatoes
Spice Powder
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tsp
Coriander powder - 2 tsp
Cumin powder -3/4 tsp
Garam masala powder-1 tsp
For the seasoning
Bay leaf -1
Jeera/Cumin seeds -1 tsp
For garnishing
Coriander leaves
Julienne ginger(ginger cut into thin strips)
Cream - 2 tbsp (optional)
Preparation
Parboil the potatoes (cook partially). Peel the skin, prick all over with a fork and shallow fry it till golden brown. Keep it aside. I used more than 15 potatoes as my potatoes were very small.
Puree the tomatoes and keep it aside. You can also blanch tomatoes and then puree it. Check out how to blanch tomatoes.
Soak cashew nuts in hot water and grind it to a fine paste. This is added to give richness to the gravy.
Method
Heat oil/butter in a pan, add bay leaf, jeera seeds, when jeera sizzles, add finely chopped onions and saute until onions turn brown. Continuous stirring is required. You can add a little salt to speed up the process.
Then add ginger-garlic paste and saute for a few more minutes.
Add tomato puree, all the spice powder, salt needed and saute until tomatoes turn mushy and oil separates. You should not add water without cooking the tomatoes properly.
Add cashew nut paste and cook for a few more minutes.
Then add the shallow fried potatoes, 3/4 cup of water and cook covered for 6-10 minutes in low flame.
Add cream (amul cream or dairy cream) if preferred.
Garnish it with coriander leaves and thinly sliced ginger.
Enjoy it hot with rotis,chapati, parathas, plain rice or any pulao (without tomato base).
Dum Aloo-Dum Aloo recipe-How to prepare Dum Aloo | Padhuskitchen
