I have tried Dum Aloo which is an Indian main course dish. This is made with boiled potatoes, and Indian spices. You can eat it with rice, roti, and paratha. Let’s proceed to the recipe.
PREPARATION TIME: 30 MINUTES (Including boiling process)
COOKING TIME: 30 MINUTES
COURSE: MAIN COURSE
Boiled potatoes: 4 (medium sized) (You can take 7-8 baby potatoes instead)
Oil: 5 tablespoons
Cumin seeds: 1 teaspoon
Asafoetida: 1/4 teaspoon
Cinnamon stick: 1 inch
Green cardamom: 2
Onion: 2 medium sized
Garlic cloves: 6-7
Ginger: 2 inches
Tomato: 2 medium sized (roughly chopped)
Turmeric powder: 1 teaspoon
Red chilli powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Coriander seeds powder: 2 teaspoons
Curd: 1 tablespoon
Kasuri methi: 1 teaspoon
Salt: according to your taste
Water: for cooking
Chopped coriander leaves: For garnishing
- Take boiled potatoes and peel them. Chop them in medium pieces carefully and keep aside. You can take baby potatoes instead of medium sized potatoes.
- Put a karahi on medium flame and heat 2 tablespoons of oil in it. Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of red chilli powder in hot oil. Add boiled potatoes in it and slightly saute them till 4-5 minutes. Keep the flame simmer and transfer potatoes to a plate and keep them aside.
- Put the flame on medium and add cinnamon stick, peppercorn, green cardamom, 1 roughly chopped onion, ginger, garlic cloves, 2 roughly chopped tomatoes, and cashews in rest of the oil. Saute them for 7-8 minutes. Transfer them to a mixer jar and let them cool. After that add some water, blend them to a smooth paste and keep aside.
- Now add rest of the oil in karahi and heat it. Add cumin seeds, asafoetida, 1/2 teaspoon kasuri methi, and let the cumin seeds splutter. Add one finely chopped onion and saute till it turns pink. Meanwhile, take a bowl and add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon garam masala powder, 2 teaspoons coriander seeds powder, 2 tablespoons of water. Mix them well and make a thick paste with the help of spoon. Add more water if required. Remember, paste should not be too watery.
- Add this masala paste in karahi and cook it till it releases oil from sides. Now add that onion paste and mix. Cover and cook for 5 minutes. Now add curd and keep mixing otherwise it can be curdled. After some time you’ll see oil coming out from sides. Now add potatoes and slightly mix.
- Cover and cook for 5 minutes. Open cover, add 1.5 cups of water, and mix again. Cover and cook for 7-8 minutes.
- After this, open the lid, add 1/2 teaspoon kasuri methi(rub it between your palmas and add), 1/4 teaspoon of garam masala and mix it again. Turn off the flame, Garnish it with coriander leaves and serve with rice, roti, or paratha.
- Dum aloo is ready.
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I am Abhilasha, a housewife, health enthusiast, a cook and everything in between!
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