I wanted to try Dum Aloo Recipe since long.... Baby potatoes cooked in a rich simmered tomato curd based gravy...I just loved the aroma of curd and tangy flavour of it in the gravy. I had tasted dum aloo in a north indian thali served at an restaurant, I totally loved the deep orange gravy...such nice flavours with a tangy taste that comes from curd so wanted to recreate the same and here is my try....:)
Dum Aloo Recipe
Preparation Time:5 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: North Indian
Recipe Category: Main | Recipe Cuisine: North Indian
Baby potatoes - 15 to 20
Onion - 1 chopped finely
Ginger garlic paste - 1 tsp
Curd - 1 cup
Kashmiri Chilli Powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Tomato puree - from 3 tomatoes
Fresh Cream - 3 tbsp
Cashew paste - from 5 cashews
Coriander leaves - 1 tsp
Oil - 1 tbsp
Salt - as required
To Temper :
Jeera - 1 tspBay leaf - a small piece
Cloves - 2
Cinnamom - 1/4 inch piece
Oil - 1 tsp
Method:
- Boil potatoes to 4 whistles, peel of the skin. Prick holes with a fork/toothpick, fry in a tsp of oil until golden brown, keep aside. Heat oil in a pan. Add jeera, cinnomon, cloves, bayleaf allow it to crackle.
- Add ginger-garlic paste and saute till slightly browned.Now add onions and saute for 2 mins.Then add all the spice powders(coriander, red chilli and garam masala powder) give a quick stir then add tomato puree,Cook until raw smell of tomatoes leaves.
- Add required salt, then add cashew paste. Cook till it becomes thick. Then add curd,fresh cream little by little and keep stirring.Add 1/4 cup water,food color and allow it to boil.
- Close with a lid and simmer it till the gravy thickens.Add, potatoes and cook for 5 -7mins in sim keeping it covered with a lid tightly(dum cooking) till the gravy blends with the potatoes and the gravy is thick.Garnish with coriander leaves and switch off.
My Notes:
- Be very careful after curd is added, simmer and keep stirring else it will curdle.
- I used kashmiri red chilli powder and orange food color hence the bright orange color.
- You can even add 1 tsp of crushed kasoori methi for extra flavour.
- You can deep fry the potatoes till golden brown instead of toasting.
- I usually discard the seeds of tomatoes so I used 3 tomatoes. If you are using with seeds then 2 medium sized tomatoes would be enough.
