Dum Aloo is s a popular north indian vegetable recipe wherein potatoes are cooked with spices under pressure or dum.
Dum Aloo is characterized by rich and creamy gravy with potatoes that are boiled and then pan fried.
Vegetable oil: 7 tablespoons
Onions: 1 1/2 cup (finely chopped)
Ginger: 3 Pieces (Peeled)
Garlic: 4 Pieces
Cloves: 4 Pieces
Red Chillies: 5 Dry (Optional)
Cumin seed: 1 teaspoon
Chopped Almonds:4 tablespoons
Tomato Puree: 3/4 Cup
Poppy seed paste:1 tablespoons
Oil: 2 Tablespoons
Salt to taste
Coriander leaves for Garnish
Cream 2/3 cup (optional)
Peel off the potatoes and half boil them .Grind Ginger, Garlic & Dry Red Peppers to a paste. Cut the Onions in half and slice Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides.
Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. Add the sliced Onions and fry them till they are glazed and slightly brown. Add ginger, garlic paste and fry for an additional 30 seconds. Add coriander, turmeric, red pepper
Add all the garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes Puree and poppy seed paste.Fry at medium heat till the oil separates on the sides. Add the Almonds, potatoes and salt
Cook for some more time, till all the puree coats the potatoes and the oil separates.Cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.If the gravy is too thick, add a few tablespoons of water.
Garnish with fresh chopped Coriander leaves and cream, Serve with hot with Basmati rice, roti and naan.
This is a perfect dish for any dinner party.If you want to know more recipes please consider linking to it or sharing it with others. I’ll love to hear your comments too.
I used baby potatoes for this, you are unable to get those, don’t worry use the large sized potatoes cut into quarters.