Tuesday, 14 May 2013

Dum Aloo/Aloo Dum

Dum Aloo is a very popular North Indian dish found in almost all restaurants. Dum aloo is a dish in which baby potatoes are cooked in gravy with aromatic spices. I am really fond of dum aloo, but whenever I buy baby potatoes I end up making roast. But this time I  decided I will surely make dum aloo with chapatis.

So here’s dum aloo with step by step photos…


Ingredients

Baby potatoes
20-25
Red chilli powder
2 tsp
Coriander powder
2 tsp
Turmeric powder
½ tsp
Garam masala powder
1 tsp
Cumin powder
 ½ tsp
Kasthuri Methi/Dry fenugreek leaves
2 tsp (crushed nicely with hand)
Yogurt/curd
2 tbsp
Salt
As needed
Water
½ to 1  cup
Coriander leaves
2 tbsp finely chopped
Oil
For frying potatoes

For Grinding
Onion
2 large cut to cubes
Tomatoes
3 large cut to cubes
Ginger & Garlic paste
2 tsp
Cinnamon stick
1 inch
Cloves
2
Cardamom/Elachi
2
Fennel seeds
¼ tsp
Oil
2 tsp

Method

Cook the baby potatoes with salt in the pressure cooker for two whistles, peel them and keep them aside.

In a kadai heat oil, fry the potatoes till they are golden brown. I deep fried them, but you can as well shallow fry them with just little oil. Transfer them to a plate and keep them aside.

In a kadai heat 2 tsp of oil, add cinnamon sticks, cloves, cardamom, fennel seeds and sauté until nice aroma comes. Add the onions and sauté until golden brown; add the ginger & garlic paste and sauté until raw smell goes off.

Now add the tomatoes and sauté until mushy. Switch off the stove and let it cool, then blend it in the mixer to a fine paste.

In the same kadai heat 2 tsp of oil, add the ground paste (onion& tomato paste), let it boil.


Now add the red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder, salt and mix well, let it boil for 5 -7 min. It will turn thicker. Now add water and mix well.

Add the fried baby potatoes and give a good stir. Now add the yogurt, nicely crushed kasthuri methi leaves and mix well. Cover and cook in low flame for about 10-12 min.

Adjust the gravy consistency as per your requirement, you can also add some fresh cream to enrich it.

Finally garnish with cilantro and switch off the stove.

Delightful and heavenly dum aloo is ready to be enjoyed. Serve it hot with chapati’s, rotis, pulavs bread etc.

Thank you for visting my blog, please come back again for yummy and delicious gravies.

Sending this recipe to Sowmyasspace,wtmlannouncement


Until then I am signing off…

25 comments:

  1. i love dum aloo, nicely done.

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  2. wow yummy dum aaloo....looking wonderful!!!

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  3. Dum aloo looks delectable! Drooling over here! :)
    http://www.rita-bose-cooking.com

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  4. Ok, I think you know how crazy we are over potatoes. I am going crazy with your style of preparing the aloo, firstly the frying for the light coating and drooping into the thick curry. All came together for an explosion of flavors.

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  5. wow...i love this dish but because of fry i dont take them :(...we make it with some filling inside aaloos too

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  6. superb looking dum aloo.. my fav !!!

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  7. Wow, Dum Aloo looks yummy and scrumptious Priya.

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  8. Wow! Dum aloo looks delicious and tempting Priya :-)

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  9. looks so delicious.perfect for roti.

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  10. Lovely and yummy recipe...

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  11. Would love it with chapathis.... yum

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  12. Wow!aloo looks so yumm and rich...

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  13. Dum aloo, looks delicious Priya. If you want to join in Baking partners group that is monthly baking challenge group, I can send you invite.

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  14. I Love dum aloo and my mum prepares it often.

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  15. Thank you very much all of you for the wonderful comments...

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  16. name itself tempting n truly delicious pics.

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  17. Dum aloo looks yummy and tasty.

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  18. Thank you all guys for the lovely lovely comments and I treasure them a lot...

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  19. delicious dum aloo... cannot take my eyes off the first picture... so mouthwatering... Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya
    Event - Authentic Indian Sweets w giveaway
    Event - Kid's delight - Sweet Treats
    Event - WTML w giveaway

    ReplyDelete

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Priya Anandakumar

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