Dum Aloo is the one which never go out of season, or style. It continue to be relished in different avatars’, under different names and different cuisines. Dum aloo is one of the most coveted potato curry recipes of Indian cooking.

Dum_Aloo

Step wise Recipe :

Step 1 : Wash the baby potatoes properly and wipe them dry. Peel them. Cut them into halve or quarter, if big in size or keep them whole.

Step 2 : Soak cashews in 1 cup hot water for 30 min.

Step 3 : Put 1 tbsp oil in pan , shallow fry in medium hot oil till they are golden browned and completely cooked. While frying add 1 tsp salt. You can also deep fry them.
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Step 4 : Grind the soaked cashew to a smooth paste.

Step 5 : Grind the onions.

Step 6 : Grind ginger and green chili.

Step 7 : Grind the tomatoes to smooth paste.

Step 8 : In mortar – pastel make a garlic paste. In the add red chili powder, coriander powder, turmeric and garam masala. Mix well.

Step 9 : Heat 1 tbsp oil in a deep pan. Add cardamom and cinnamon.
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Step 10 : Fry till the oil becomes fragrant and then add the ginger – chili paste.
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Step 11 : On a low flame sauté for a minute. Add onion paste.
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Step 12 : On a low flame fry the paste till it becomes golden brown and the oil separates. It will take about 10 minutes.
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Step 13 : Add garlic paste. Saute for 2-3 minutes.
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Step 14 : Add the tomato puree. Mix well. On a low flame fry the paste oil separates. Add salt according to taste. It will take about 10-12 minutes.
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Step 15 : Add the cashew paste. Mix well.
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Step 16 : Add yogurt. Mix well. Again on a low flame fry till oil separates.
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Step 17 : Add 1 – 1 ½ cup water. Cook the gravy till get 1-2 boils.
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Step 18 : Add potatoes and serve hot with paratha or roti.

Dum Aloo
 
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Dum Aloo is the one which never go out of season, or style. It continue to be relished in different avatars', under different names and different cuisines.
Author:
Recipe type: Main
Cuisine: North Indian
Serves: 4
Ingredients
  • 10 – 12 baby potatoes
  • 1 large onion ( fine chopped )
  • 2 medium size tomatoes
  • 5-6 garlic cloves
  • 1 green chili
  • 1 inch ginger
  • ¼ cup cashews
  • 1 cup + 1 cup water
  • 3-4 tbsp curd
  • 2 green cardamom
  • 1 inch cinnamon stick
  • 1 tsp red chili powder
  • 1 tsp kashmiri red chili powder
  • Pinch of turmeric
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt according to taste ( approx. 2 tsp )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the baby potatoes properly and wipe them dry. Peel them. Cut them into halve or quarter, if big in size or keep them whole.
  2. Soak cashews in 1 cup hot water for 30 min.
  3. Put 1 tbsp oil in pan , shallow fry in medium hot oil till they are golden browned and completely cooked. While frying add 1 tsp salt. You can also deep fry them.
  4. Grind the soaked cashew to a smooth paste.
  5. Grind the onions.
  6. Grind ginger and green chili.
  7. Grind the tomatoes to smooth paste.
  8. In mortar – pastel make a garlic paste. In the add red chili powder, coriander powder, turmeric and garam masala. Mix well.
  9. Heat 1 tbsp oil in a deep pan. Add cardamom and cinnamon.
  10. Fry till the oil becomes fragrant and then add the ginger - chili paste.
  11. On a low flame sauté for a minute. Add onion paste.
  12. On a low flame fry the paste till it becomes golden brown and the oil separates. It will take about 10 minutes.
  13. Add garlic paste. Saute for 2-3 minutes.
  14. Add the tomato puree. Mix well. On a low flame fry the paste oil separates. Add salt according to taste. It will take about 10-12 minutes.
  15. Add the cashew paste. Mix well.
  16. Add yogurt. Mix well. Again on a low flame fry till oil separates.
  17. Add 1 – 1 ½ cup water. Cook the gravy till get 1-2 boils.
  18. Add potatoes and serve hot with paratha or roti.