Dum aloo
Dum Aloo or Alu Dum is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.
The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. It goes well with steamed rice, jeera rice, roti, or poori.
In Bengal, it is a specialty dish eaten mostly with Luchi (Poori) and is known as "Aloor dum".
Recipe Servings: 4
Cooking time: 45 Minutes
Ingredients
- Baby Potatoes (or medium ones cut into half) - 16
- Onion - 1
- Tomatoes - 1
- Ginger - 1"
- Garlic - 4-5 cloves
- Green Chillies - 2
- Cumin Seeds - 1/2 tsp
- Black Pepper Corn - 3-4
- Turmeric Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Mustard Seeds - 1/2 tsp
- Cloves - 2-3
- Bay Leaves - 2-3
- Black Cardamom - 1
- Oil - for frying the Potatoes
- Oil - 1 tbsp
- Salt to taste
- Water - to make gravy
- Water - to boil Potatoes
- Chopped Coriander leaves (optional)
Preparation
- Wash properly the potatoes. Pressure cook (boil) the potatoes with 2 to 2.5 cups of water and salt. Pressure cook for 1-2 whistles, so that the potatoes gets half cooked.
- Switch off the flame. Once the pressure releases, allow the potatoes to cool. Then peal off the skin from the potatoes. If you have medium potatoes cut them into half.
- Poke all over the potatoes with the help of a fork. Make sure not to break the potatoes, be gentle. By doing this the potatoes will absorb the flavours of masala (spices) properly in which they will be cooked later.
- Heat oil in a kadai or a pan to fry the boiled potatoes. Once oil gets hot add the boiled potatoes. Fry them on a medium flame and turn them occasionally till they gets golden brown from all the sides.
- Once they turns crisp and golden brown take them out with the help of slotted spoon on a kitchen tissue paper. Fry the rest of the potatoes in the same way.
- Take onion, tomotoes, ginger, garlic, green chilies, cloves, black pepper corn and black cardamom in a blender or grinder and make a smooth puree. You may add a little water to make a puree.
- Heat 1 tbsp of oil in a kadai or a pan. Add bay leaves, mustard seeds and cumin seeds into it. Saute them for 1-2 minutes. Sitr occasionally.
- Now add already prepared puree into it and mix it well. Add garam masala, salt and turmeric powder. Mix it again.
- Cook the masala till all water evaporates. Stir occasionally.
- Now add fried potatoes into it. Then add water as per the gravy you want to have. Mix them well.
- Cook them on a medium flame for 10 - 12 minutes.
- Switch off the flame. Dum Aloo is ready to serve.
- Take it out on a serving dish. You may garnish with chopped coriander leaves.
- Serve it hot with steamed rice, jeera rice, roti or with poori.
