Dum Aloo – Authentic and Traditional Mothers Recipe
Dum Aloo is a Kashmiri Pandit Cuisine. It is one of the most popular dish through north India. Aloor dum is the name of this dish in Bengal. Dum Aloo or Aloo Dum is concoction of slightly fried Baby potatoes in tomato gravy and array of Indian spices (Masalas).The tinge of tomatoes and richness of Indian Spices makes Dum Aloo a royal dish
Using a fork pierce the potatoes all over in order to get the gravy in potatoes
Keep it aside
Cut the onion and tomato in to small pieces
Keep it aside.
Keep ready all the other ingredients.
The Cooking: Masala
Take a deep frying pan, add some oil, and fry the potatoes until it has a reddish brown tinge
Take a flat cooking (or a kadai) pan and add two tablespoons of oil.
Heat the oil in medium flame and add cinnamon stick, cardamoms and cumin seeds.
Allow the cumin seeds to crackle.
Add in Onion and sauté it until the onion is translucent.
Now add ginger and garlic paste.
Sauté it until the raw smell in gone.
Add tomato and close the pan with a lid
Cook approximately for 5 minutes in low to medium flame.
Now add garam masala, fennel seed, coriander powder, chili powder and turmeric powder in to the cooking pan.
Sauté until oil start oozing out.
The Cooking: Aloo
Add yoghurt and stir the mixture until the yoghurt boils
Now add salt and 2 cups of water. Bring it to boil.
Add potatoes in to it and cook the potatoes for approximately 15 minutes with lid closed in low to medium flame.
Now add sugar (optional) in to the mix and cook for another 5 minutes
Garnishing
Garnish it with chopped cilantro and kasuri meth
Serve
Serve it hot along with chapatti, naan roti or steamed rice
Notes
You can use spluttered mustard instead of Jeera or both for a different taste.
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