Dum Aloo is prepared in various variants. I have prepared it in the dry masala form and it is spicy in taste. Depending on your taste preference, you can make it more or less spicy, more or less tangy, with or without Garlic and Onion.
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| DRY DUM ALOO |
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| BABY POTATOES |
My preparation of Dum Aloo is dry spicy with Onion and Garlic. It can be served as a side dish with Dal Rice or as a vegetable dish with Rotis or soft Phulkas.
I hope my viewers/readers will like it. Here is the detailed recipe.
INGREDIENTS :
(1) 30 - 35 pieces of baby Potatoes
(2) 2 medium sized Onions
(3) 1 medium sized Tomato (we prefer reduced quantity, but you may add another if you like tangy)
(4) 2-5 whole red Chillies ( I used 5 pieces of them as can be seen in pictures as we like spicy dish, but do not use that many if you eat less spicy. You may add only 1 or 2 pieces.)
(5) 1 tsp whole Cumin seeds
(6) 1 tsp whole Coriander seeds
(7) 1/4 tsp red Chilli powder (Kashmiri lal or deggi mirch powder)
(8) 1/4 tsp Turmeric powder
(9) 1 tsp Ginger Garlic paste
(10) 1/4 tsp Asafoetida / Hing powder
(11) 1 bunch of Coriander leaves chopped for garnish
(12) Water - 1 to 1.5 cups
(13) Salt
Time required : 50 mins ( for preparation : 30 mins and for cooking 20 mins )
Cuisine : North Indian
Servings : 4 persons
(2) 2 medium sized Onions
(3) 1 medium sized Tomato (we prefer reduced quantity, but you may add another if you like tangy)
(4) 2-5 whole red Chillies ( I used 5 pieces of them as can be seen in pictures as we like spicy dish, but do not use that many if you eat less spicy. You may add only 1 or 2 pieces.)
(5) 1 tsp whole Cumin seeds
(6) 1 tsp whole Coriander seeds
(7) 1/4 tsp red Chilli powder (Kashmiri lal or deggi mirch powder)
(8) 1/4 tsp Turmeric powder
(9) 1 tsp Ginger Garlic paste
(10) 1/4 tsp Asafoetida / Hing powder
(11) 1 bunch of Coriander leaves chopped for garnish
(12) Water - 1 to 1.5 cups
(13) Salt
Time required : 50 mins ( for preparation : 30 mins and for cooking 20 mins )
Cuisine : North Indian
Servings : 4 persons
METHOD :
(1) Rinse the baby Potatoes very well in water.
(2) Then, boil them in some slightly salted water. However do not boil them too much, they should retain their firmness. I boiled them in a pressure cooker till it gave 1 whistle.
(3) When the Potatoes are boiled, strain the water and after they cool down, peel them.
(4) Heat 2 tbsp of vegetable oil in a frying pan and sauté the baby Potatoes in it till lightly golden browned. Remove and keep aside. You can also sauté the baby Potatoes in batches and add more oil if required.
(2) Then, boil them in some slightly salted water. However do not boil them too much, they should retain their firmness. I boiled them in a pressure cooker till it gave 1 whistle.
(3) When the Potatoes are boiled, strain the water and after they cool down, peel them.
(4) Heat 2 tbsp of vegetable oil in a frying pan and sauté the baby Potatoes in it till lightly golden browned. Remove and keep aside. You can also sauté the baby Potatoes in batches and add more oil if required.
(5) Cut the Onions and Tomatoes into small pieces and put it into the mixer grinder. Add 1 tsp whole Coriander seeds. Add 2-5 whole dry red chillies. Grind them to a smooth paste. You may add half cup of water for easy grinding.
(6) Take 2 tbsp of vegetable oil in a cooking pan. Add 1 tsp of Cumin seeds when the oil is slightly warm. Saute for few seconds and let them splutter.
(7) Add Asafoetida to the Cumin flavoured warm oil.
(8) Then add the Onion Tomatoes paste. On a low flame, fry the paste till it becomes golden brown and the oil separates. This takes about 10 mins.
(9) Add the Ginger Garlic paste, Kashmiri red Chilli powder, Turmeric powder, Coriander powder, Garam masala powder, one by one. Add salt as per taste required.
Again fry the masala paste for 3-5 mins.
(10) Add approximately 1 to 1.5 cups of water. Bring the gravy to a boil.
(7) Add Asafoetida to the Cumin flavoured warm oil.
(8) Then add the Onion Tomatoes paste. On a low flame, fry the paste till it becomes golden brown and the oil separates. This takes about 10 mins.
(9) Add the Ginger Garlic paste, Kashmiri red Chilli powder, Turmeric powder, Coriander powder, Garam masala powder, one by one. Add salt as per taste required.
Again fry the masala paste for 3-5 mins.
(10) Add approximately 1 to 1.5 cups of water. Bring the gravy to a boil.
(11) Add fried Potatoes and simmer for about 4-5 mins till the gravy thickens. The gravy should be dry yet sticky.
12) Garnish the prepared dish with chopped Coriander leaves.
Our dry Dum Aloo is ready!
NOTE : In the collage pictures of steps.... please follow the directions : From top to bottom in the vertical column, then left to right in the bottom horizontal row and then a large picture on the top right corner.
NOTE : In the collage pictures of steps.... please follow the directions : From top to bottom in the vertical column, then left to right in the bottom horizontal row and then a large picture on the top right corner.
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