Dum Aloo

Dum Aloo

Prep Time

30 mins

Cooking Time

25 mins

Total Time

55 mins

Course

Vegetarian Sides

Servings

5 People

Ingredients

20 small potatoes, boiled and peeled

Dry masalas

2 tsp dum aloo powder

1 tsp garam masala

1 tsp jeera powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

Salt as required

For the masala

2 medium onion chopped, make a coarse puree

2 tomatoes chopped, make a coarse puree

A small piece of ginger

2 cloves of garlic (optional)

2 green chilies

2 kashmiri red chilies (non spicy)

For tempering

3 tbsp mustard oil

1 inch cinnamon stick

10 peppercorns crushed

1/4 tsp jeera powder

1/2 tsp fennel seeds

For Garnish

A small bunch of chopped coriander leaves

Cooking Instructions

1

Wash, cook and poke holes in the baby potatoes with skewers, toothpick or fork. Pour mustard oil and roast potatoes till golden brown. Add turmeric, salt, jeera and coriander powder. Mix well.

2

Make coarse puree of onion and tomato separately, we will add them in different stages of cooking.

3

In a deep pan pour mustard oil, let it become hot, add jeera, fennel seeds, cloves, crushed cardamom and crushed peppercorns. Once they release aroma, add pureed onion and cook until golden brown.

4

Add all dry masalas, cook for a minute, add pureed tomatoes, mix well, cook in medium flame for about 4 to 5 minutes. The raw smell from the tomatoes should go away.

5

Further cook it for another 3 minutes in high flame le the gravy release the mustard oil. Now we can add the roasted potatoes. Add salt if needed. Mix gently, add a cup of water to adjust the consistency, bring to boil for about 5 minutes. Off the stove garnish the dum aloo with chopped coriander leaves.

6

Serve with any Indian bread, pulao, jeera rice as a side dish. Happy cooking!

Notes/Tips

If you wish you can add two tablespoons of cream of cashew nuts paste for thickening. A little yogurt can be added for a tangy taste if you desire.