Little baby potatoes with Indian spices to be more specific is what makes the recipe very tasty. Dum aloo is made in different states by using their own different spices for example : Kashmiri dum aloo, Bengali dum aloo, Punjabi Dum aloo etc. The aroma and the color of the dish makes it irresistible. Dum aloos are loved by many. This is a traditional recipe which is made by using potatoes as the main ingredient. Baby potatoes are boiled and then in some recipes, some prefer frying the baby potatoes in some oil whereas some directly put the boiled potatoes in the gravy. Many even add curd to the recipe which gives it a tint of orange color and makes it more attractive.
Potatoes are vegetables which are rich in calories which makes the dish rich in the same too.
This dish can be eaten along with butter naans, rotis, garlic butter naans, chapatis or rice.
Also, don’t forget to poke the aloos before frying once they are boiled which will make them spongy.
You will find dum aloo in restaurants but i must say it’s difficult to find this recipe taste and the aroma and the authenticity of dum aloo dish in hotels. So, why not cook some at home? This recipe is loved by children and adults, as it holds good nutritional value along with taste that will make everyone drool for the recipe. Make sure you follow the steps correctly and enjoy this beautiful process and taste!
Time taken for Making Dum aloo:
If followed correctly, the steps given below will take about 16-20 minutes to prepare and 25-30 minutes for cooking. The preparation and cooking both steps are moderate and still the recipe is tasty so make it correctly. The time taken to make this Dum aloo recipe might differ from person to person, variating by speed.
Little baby potatoes with Indian spices to be more specific is what makes the recipe very tasty. Dum aloo is made in different states by using their own different spices for example : Kashmiri dum aloo, Bengali dum aloo, Punjabi Dum aloo etc.
- Potatoes (small sized 19-20, peeled)
- Red chillies (5-6)
- ½ teaspoon Green cardamom powder
- 1 teaspoon Dry ginger powder
- 2 tablespoons Fennel seed powder
- 4 spoons Mustard oil
- Clove powder (pinch)
- Asafoetida (pinch)
- ½ teaspoon Roasted cumin powder
- ½ teaspoon powder Garam masala powder
- 2 cups Yoghurt
- Oil for deep-frying
- Salt to taste
How to Make
Take a fork and prick the small-sized potatoes with the help of the fork.
Take some salty water. Keep the potatoes in the salted water for about 15 minutes.
After this, drain the potatoes and wipe them dry.
Take some oil in a kadai and heat the oil. Deep-dry the potatoes on medium heat until the potatoes become golden brown.
Drain the potatoes after this using the absorbent paper and keep it aside. Let it set.
Take some red chilli paste, green cardamom powder, dry ginger powder and fennel powder and whisk all these with yoghurt.
Take some mustard oil and heat it in a pan.
Add some asafoetida to the pan. Now add clove powder as well. After this, add some water (about half cup) and salt for taste and let this mixture boil.
Add the yoghurt mixture and let heat everything till it boils.
Now, add the fried potatoes and cook this entire gravy along with the potatoes until the potatoes absorb the gravy and the oil.
The dish is now ready to be served! Make sure it is served hot.
Number of Servings for Dum aloo:
Serves 3-4 people