Dum Aloo Recipe

0 Favorite

What’s cooking today? Dum Aloo with roti! The secret in the recipe is the curd, well FYI Brat hates curd or any products of it and its very tuff to get some into his system. He finds out the ingredients in almost anything u cook so u can never cheat… well not this time! 🙂 Yay! He had it all and he loved it and yea he ll kno the truth wen he reads this 😛

Dum Aloo Recipe

Ingredients
Baby potatoes – 10 to 12, peeled and pricked with a forked
Onion – a big sized one
Ginger garlic paste – 1 tbsp
Turmeric powder – a pinch
Coriander seeds – 2 tbsp
Cardamom/cloves/cinnamon – 2 ro 3 small pieces of each
Black pepper – 6 or 7 balls
Chilli powder – 2 tbsp
Curd – 3/4 of a cup cup
Milk – 3/4 of a cup
Asfoetida – a pinch
Oil – 3 to 4 tbsp
Ghee – 2 tbsp
Salt to taste




Method
Add the ghee in a pan and fry the potatoes slightly till they change color to a light brown. Keep aside.
Add little oil in a kadai, add the masala ingredients, viz. coriander seeds, black pepper, cloves, cinnamon and cardamom and saute well.
Once its done, remove from flame, wait for the heat to reduce and grind them into a fine powder. Keep aside.
Now add some oil and ghee in a pan, add ginger-garlic paste and fry the onions in it till they turn golden brown.
Add the masala powder prepared and asfoetida, with a little water and mix well.
Now add the turmeric powder, chilli powder and salt to the mixture and fry for few minutes.
Pour the milk and curd to the mixture, keep stirring and keep adding water as per requirement.
Now add the potatoes to the gravy and cook in medium flame for atleast 10 minutes until the potatoes are well cooked.
Serve hot with chapathi/roti/paratha!

You can semi-cook the potatoes in an electric cooker after frying them in the ghee, so that u won need to let the gravy be on flame for too long after the curd is added, RISKY unless u provide all ur attention to it!

Share with your friends

Leave a Reply