Dum Aloo Recipe

Dum Aloo is a popular Indian dish that originated in the northern region of the country. It is made with baby potatoes that are cooked in a rich and creamy tomato-based gravy. This dish is perfect for those who love spicy and flavourful food. In this article, we will provide a step-by-step guide to making Dum Aloo for five people at home.

Ingredients:

For the potatoes:

• 20 baby potatoes
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste

For the gravy:

• 3 tbsp oil
• 1 bay leaf
• 2 cloves
• 2 green cardamom pods
• 1 cinnamon stick
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 1 cup water
• 1/4 cup cream
• Coriander leaves, for garnish

Instructions:

1. Boil the baby potatoes:

• Rinse the baby potatoes under running water and place them in a large pot.
• Add enough water to cover the potatoes and bring the water to a boil over high heat.
• Reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are tender.
• Drain the water and let the potatoes cool.

2. Prepare the potatoes:

• Once the potatoes are cooled, peel the skin off using your fingers.
• Prick the potatoes using a fork or toothpick so that they can absorb the gravy.
• In a bowl, mix together turmeric powder, red chilli powder, and salt.
• Rub this mixture all over the potatoes until they are coated evenly.

3. Fry the potatoes:

• In a frying pan, heat 3 tbsp of oil over medium heat.
• Add the potatoes to the pan and fry them until they turn golden brown on all sides.
• Remove the potatoes from the pan and set them aside on a plate.

4. Make the gravy:

• In the same pan, add a bay leaf, 2 cloves, 2 green cardamom pods, and 1 cinnamon stick.
• Stir the spices for a few seconds until fragrant.
• Add the finely chopped onion and sauté until it turns translucent.
• Add ginger-garlic paste to the pan and sauté for a few more minutes until the raw smell disappears.
• Add the finely chopped tomatoes to the pan and cook until they turn soft and mushy.
• Add cumin powder, coriander powder, garam masala powder, and salt to the pan.
• Stir well and let the spices cook for 2-3 minutes.
• Add 1 cup of water to the pan and stir again.
• Reduce the heat to low and let the gravy simmer for about 10-15 minutes, or until it thickens.
• Add 1/4 cup of cream to the pan and stir until it is fully incorporated into the gravy.

5. Assemble the dish:

• Add the fried potatoes to the pan with the gravy and stir well.
• Cover the pan with a lid and let the potatoes cook in the gravy for about 5-10 minutes on low heat.
• Turn off the heat and let the dish sit for a few minutes.
• Garnish with fresh coriander leaves and serve hot with naan, roti or rice.

Tips:

• To make the dish even spicier, add more red chilli powder or green chillies to the gravy.
• You can also add some boiled peas or paneer cubes to the dish