Dum Aloo-Dum Aloo recipe-How to prepare Dum Aloo

Dum aloo or aloo dum is a very popular dish prepared with baby potatoes.There are many ways of preparing dum aloo. I have prepared it in Punjabi style. It is very simple to prepare and tastes delicious. My children love this dish with chapati and all flavored rice. Today we will learn how to make Dum Aloo following this easy recipe.

Dum Aloo-How to make Dum Aloo

 Prep Time : 15 mins

Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side Dish-Potato
Recipe Cuisine: Indian
Author:

   Ingredients needed

   Baby potatoes -15-20 very small potatoes
   Onion – 2 medium size or 1 cup finely chopped
   Tomatoes – 3 big and juicy ones (I used Bangalore tomatoes)
   Ginger-garlic paste – 1 tsp
   Salt as required
   Cashew nuts -5 (optional)

   Oil for shallow frying potatoes

   Spice Powder

   Turmeric powder – 1/4 tsp
   Chilli powder – 3/4 tsp
   Coriander powder – 2 tsp
   Cumin powder -3/4 tsp
   Garam masala powder-1 tsp

   For the Seasoning

   Oil/Butter – 2 tbsp
   Bay leaf -1
   Jeera/Cumin seeds -1 tsp

   For Garnishing

   Coriander leaves – 2 tbsp finely chopped
   Julienne ginger (1 inch ginger cut into thin strips)
   Cream – 2 tbsp (optional)

Preparation

Parboil the potatoes (cook partially). Peel the skin, prick all over with a fork and shallow fry it till golden brown. Keep it aside. I used more than 15 potatoes as my potatoes were very small.

Puree the tomatoes and keep it aside. You can also blanch tomatoes and then puree it. Check out how to blanch tomatoes.

Soak cashew nuts in hot water and grind it to a fine paste. This is added to give richness to the gravy.

Method 


Heat oil/butter in a pan, add bay leaf, cumin seeds (jeera), when it sizzles, add finely chopped onions and saute until onions turn brown. Continuous stirring is required. You can add a little salt to speed up the process.


Then add ginger-garlic paste and saute for a few more minutes.

Add tomato puree, all the spice powder, salt needed and saute until tomatoes turn mushy and oil separates. You should not add water without cooking the tomatoes properly.


Add cashew nut paste and cook for a few more minutes.


Then add the shallow fried potatoes, 3/4 cup of water and cook covered for 6-10 minutes on low heat.

Add cream (amul cream or dairy cream) if preferred.


Garnish it with coriander leaves and thinly sliced ginger.

Enjoy it hot with rotis,chapati, parathas, plain rice or any pulao (without tomato base).


More Potato recipes

Potato Curry (South Indian style)

Aloo matar gravy

Aloo gobhi

Aloo Palak

Baby Potato fry

Potato Gravy

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