Monday, December 22

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.


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

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


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 ..

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.

Sending this to RCI: Lucknow started by Lakshmi


Deepthi Shankar said...

HEY I just love aloo dum .. Looks lovely .. I do not make it often as I dislike deep frying .. par boiling them & frying it is a nice idea

Alka said...

Potato in any avatar taste gr8 and Dum aloo are always treat to all 5 senses of body.And now my sixth sense is saying i am gonna make this for tomorrows lunch ;-)

Sunshinemom said...

Mmmm.....!! Tasty dish and a lovely click that does justice to it! I make it the Bengali way and from the time I stopped milk, just haven't made this. Let me see how to substitute:)

Anonymous said...

great recipe and nice photo...bookmarked it...:-)

Trupti said...

dum aloo looks yummy

soma said...

One of my very favorite aloo preparation. beautiful.

Unknown said...

nice the ingredients..

Neha said...

@deesha, same was with me, didn't wanted to deep fry, tried this way n it was perfect...
@ Alka, do make n tell how it came...
@arundhuti,trupti, soma, sowmya, thanx for ur comments..
@sunshinemom, hope u find a substitute, but why u stopped milk??... just curious...

lubnakarim06 said...

Wow simply irrestibale dum aloo recipe.

Uma said...

mmm. looks so tempting. lovely curry,

Cham said...

Looks simply awesome the dum aloo

Yasmeen said...

Flavorful spicy aloo curry,bet its delicious with parathas:)

Malar Gandhi said...

Dhum aloo looks yumm!

Lavanya Raj said...

Thank you neha..for all the lovely entrie's..i just love each and every dish!!

Mindy said...

Looks amazing!

Name It said...

Your dish really made my mouth watered! It looks very sumptuous and I must say that it was very suitable to be eaten during cold or rainy days. Thanks for the great idea.

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