Dum Aloo
(Whole Potato curry)
Dum Aloo is a Kashmiris delicacy originated from Kashmir. This dish is well known in Northern India but very popular in Kashmir and Punjab. It is mostly prepared on important festivals, marriages, birthdays and special occasions.
Dum Aloo is prepared using baby potatoes. These cute little potatoes are first deep fried and then simmered in aromatic gravy made with Almonds, Cashews and flavored with traditional Indian spices. The gravy not only gives the good flavor to the potatoes but makes them presentable in appearance.
Dum Aloo is a dish prepared in many ways in different states of India. Punjabi Dum Aloo, Bengali Dum Aloo, Rajasthani Dum aloo, Kashmiri Dum aloo and Banarsi Dum Aloo are among the popular Dum all dishes. Dum aloo goes well with Poori, Paratha, Chapatti or any other Indian bread.
Dum Aloo is prepared using baby potatoes. These cute little potatoes are first deep fried and then simmered in aromatic gravy made with Almonds, Cashews and flavored with traditional Indian spices. The gravy not only gives the good flavor to the potatoes but makes them presentable in appearance.
Dum Aloo is a dish prepared in many ways in different states of India. Punjabi Dum Aloo, Bengali Dum Aloo, Rajasthani Dum aloo, Kashmiri Dum aloo and Banarsi Dum Aloo are among the popular Dum all dishes. Dum aloo goes well with Poori, Paratha, Chapatti or any other Indian bread.
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Ingredients:
10 To 12 baby walnut size potatoes 2 Medium size onions- fine chopped 2 Teaspoons minced garlic 2 Medium size ripe tomato 1 Medium green chili - chopped 3 Tablespoons plain yogurt 1 Tablespoon fresh ginger – grated 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder 1 Tablespoon poppy seeds- soaked (optional) 10 Cashew nuts – soaked (raw cashews) (optional) 10 Almonds- soaked and skinned (optional) ½ Teaspoon garam masala powder 3 Tablespoons vegetable oil 1 Teaspoon salt or to your taste 2 Tablespoons chopped coriander leaves Vegetable oil for frying the potatoes and masala Cooking measurement conversion Measurement converter |
Baby Potatoes
Onions, Tomatoes, Garlic, Ginger, Green chili & Yogurt
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Directions to prepare the potatoes:
1. Wash and peel the potatoes and keep them in the water so that they do not
change color.
1. Wash and peel the potatoes and keep them in the water so that they do not
change color.
Wash the Potatoes
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Peel the Potatoes
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2. With a knife or a fork prick all over the Potatoes, .
Keep the Potatoes in the water
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With a fork prick potatoes
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3. Heat the oil in a frying pan (kadai) for 5 to 6 minutes or until it becomes hot.
4. Dry the peeled Potatoes with a paper towel or a kitchen towel.
4. Dry the peeled Potatoes with a paper towel or a kitchen towel.
Add oil in a pan & heat
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With a towel dry the potatoes
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5. Once oil becomes hot gently slip in the potatoes and let them fry for 4 to 5
minutes then turn them around and fry for 4 to 5 minutes then turn them
around.
6. Fry potatoes for 30 to 40 minutes or until they become golden brown and
crisp from outside while keep flipping them around every 4 to 5 minutes.
(whole raw potatoes takes little longer to fry)
minutes then turn them around and fry for 4 to 5 minutes then turn them
around.
6. Fry potatoes for 30 to 40 minutes or until they become golden brown and
crisp from outside while keep flipping them around every 4 to 5 minutes.
(whole raw potatoes takes little longer to fry)
Slip in the potatoes in the hot oil
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Potatoes become light brown
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7. Once the potatoes become golden brown take them out from the hot oil and
place them in a plate over the paper towel, so that extra oil get absorbed. Keep
them aside.
place them in a plate over the paper towel, so that extra oil get absorbed. Keep
them aside.
Potatoes become light brown, turn them to other side
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Potatoes are fried
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Take the potatoes out from oil
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Place the fried potatoes over paper towel
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Directions for the gravy:
1. In a small bowl soak Almonds, Cashews and Poppy seeds in the hot water
for 20 to 30 minutes.
2. Once almonds are soaked take their skin out.
1. In a small bowl soak Almonds, Cashews and Poppy seeds in the hot water
for 20 to 30 minutes.
2. Once almonds are soaked take their skin out.
Almonds, Cashew nuts & Poppy seeds
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Soak the nuts in the water
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3. In a blender add yogurt, peeled and soaked almonds, cashews and poppy seeds
and grind them to make a paste. Transfer the paste into a bowl.
and grind them to make a paste. Transfer the paste into a bowl.
Add yogurt & nuts in a grinder
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Grind the nuts
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4. In the same blender or a chopper mince the onions and garlic. Mixture should
be Coarse.
be Coarse.
Nut Paste
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Minced Onions & Garlic
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5. On high heat add 3 tablespoons oil in a wide nonstick frying pan or a wide heavy bottom stainless steel frying pan. Add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes, keep the heat high so that all the onion water evaporates quickly.
6. While onion mixture cooks add the tomatoes to the same food chopper or
blender and puree.
6. While onion mixture cooks add the tomatoes to the same food chopper or
blender and puree.
In the pan add oil. minced onion & garlic & fry
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Add tomato to chopper & grind
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7. Once onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
8. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
onions fry for 8 to 9 minutes, frequently stir the onions.
8. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
Puree tomatoes
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Onions become light brown
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Add Coriander powder, Red chili powder & Turmeric powder
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Mix spices with fried onions
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9. Add tomato puree, yogurt and nut paste. With the yogurt paste and tomato
puree onion masala become watery turn the heat high for 2 to 3 minutes, so that
water evaporates quickly. Frequently keep stirring the masala, turn the heat
down to medium.
puree onion masala become watery turn the heat high for 2 to 3 minutes, so that
water evaporates quickly. Frequently keep stirring the masala, turn the heat
down to medium.
Add Tomato puree
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Mix tomato puree with fried onions & spices
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Add yogurt nut paste
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Mix yogurt paste well
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10. In about 5 to 6 minutes tomato puree and yogurt nut mix and onion will blend
together.
11. Once all the water has evaporated you will see the oil in pan that means the
Onion masala is done.
12. Now in the onion masala add salt and 4 cups of water and mix, cover the pan
and cook for 10 to 12 minutes, while string periodically.
together.
11. Once all the water has evaporated you will see the oil in pan that means the
Onion masala is done.
12. Now in the onion masala add salt and 4 cups of water and mix, cover the pan
and cook for 10 to 12 minutes, while string periodically.
Onion Masala is done
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Add water & salt & mix well
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Cover the pan and let the gravy cook
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Gravy is cooked
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13. Once gravy is ready add garam masala, grated ginger and chopped green
chilies and mix and cook for 5 minutes.
chilies and mix and cook for 5 minutes.
Add grated ginger & chopped green chilies & mix
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Add Garam masala and mix
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14. Once gravy is ready add fried potatoes, in the gravy.
Gravy is ready
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Add fried Potatoes in the gravy
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15. With a spoon take some gravy and cover the potatoes with the gravy.
16. Cover the pan and cook for 10 to 15 minutes.Once potatoes become tender
and the gravy become thick and you have the desired consistency,
sprinkle some chopped coriander leaves, mix and turn the stove off.
16. Cover the pan and cook for 10 to 15 minutes.Once potatoes become tender
and the gravy become thick and you have the desired consistency,
sprinkle some chopped coriander leaves, mix and turn the stove off.
Cover the potatoes with the gravy
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Cover the pan and cook
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17. When ready to serve heat the potatoes and transfer the potatoes in a serving
bowl and decorate with chopped coriander leaves.
bowl and decorate with chopped coriander leaves.
Sprinkle chopped coriander leaves & mix
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Dum Aloo are ready
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Tips:
1 If small potatoes are not available then take the regular potatoes.First peel the
potatoes then cut them half and then with a knife the flat side of potato slice the
edges around to make them round.
2. If using baby potatoes make sure they are equal size.
3. If you have grinder then instead of soaking the nuts in water, you can also dry grind the nuts into powder and then add to masala after frying the onion for masala.
1 If small potatoes are not available then take the regular potatoes.First peel the
potatoes then cut them half and then with a knife the flat side of potato slice the
edges around to make them round.
2. If using baby potatoes make sure they are equal size.
3. If you have grinder then instead of soaking the nuts in water, you can also dry grind the nuts into powder and then add to masala after frying the onion for masala.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes :
Pyaz ki aloo (potatoes with onions) Pumpkin curry (kaddu ki curry)
Bharwa aloo (stuffed potatoes) Muttar aloo (potatoes with green peas)
Ande ki curry (egg curry with potatoes) Eggplant bharta
Pyaz ki aloo (potatoes with onions) Pumpkin curry (kaddu ki curry)
Bharwa aloo (stuffed potatoes) Muttar aloo (potatoes with green peas)
Ande ki curry (egg curry with potatoes) Eggplant bharta
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