Dum Aloo

Nowadays its raining here always. Everyday i feel like eating something hot and spicy..hehe So while shopping vegetables in the Wet Market, when i saw these cute little potatoes i couldn't resist myself . And now, what could be better use of these cuties, then making spicy and flavourful Dum aloo or Aloo dum pukth.
This is one of the dishes ,that we often get to see in Indian resturants. The speciality of this recipe is all the spices that are added to it, along with our always beloved POTATO, which makes it a perfect family favourite.
Back in India, i use to make it using Dum aloo masala, but this time its without masala powder and its indeed better.

Ingredients:

Small potatoes 1/2 kg
Medium size onion (grated) 1
Fine yogurt (curd) 2 cup
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Asafoetida a pinch
Bay Leaves 4-5
Milk 1/2 cup
Ghee/oil 4 tbsp.
1 tsp sugar
Salt to taste

Spices:
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2

For garnish:
Few coriander leaves
Green spring onion


Method:

Take all the spices and grind it in a blender to make fine powder.

Prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.
Boil or microwave them till half done.
Peel the potatoes and dry them on a cloth. Then heat the ghee or oil.
Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside,it gets golden brown. Drain and set aside.

Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared initially to this mixture and cook for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it(so as the masala seeps inside the potatoes). Switch off the gas after 4-5 minutes (before first whistle).

Decorate it with green coriander leaves and serve hot with parathas or rice ..

Note:
I did half boiled the potatoes ,so as there's no need to deep fry them for long. But in authentic recipe we do not boil, and directly deep fry the potatoes.

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Sending this to RCI: Lucknow started by Lakshmi

Posted by Neha

Labels: gravy, potato