Dum Aloo is a Kashmiri dish, small baby potatoes cooked in yogurt sauce. Potatoes as such are very much liked by many people because they are usually sauteed with lots of oil to get the crunchiness but this dish is so tasty even though it uses very little oil. The dish can be made as Barwan Dum Aloo (meaning, stuffed Dum Aloo) or as such without any stuffing. The stuffing can be scrapes of potatoes and paneer mixed with other spices and its a whole new recipe which I’ll post once I make it. This one is simple and quick to make even for a novice in the kitchen.
Baby Potatoes –about 15 small ones
Onions –1 medium (finely chopped)
Ginger-garlic paste –1 1/2 Tbsp
Fennel seeds –1 Tbsp
Bay leaf –1
Cinnamon stick –small piece
Oil –2 Tbsp
Turmeric Powder –1/2 tsp
Chilli Powder –1 Tbsp
Coriander Powder(Dhania Powder) –1 Tbsp
Cumin Powder (Jeera Powder)– 1/2 Tbsp
Garam Masala –1/2 tsp
Thick Yogurt –1/2 cup
Besan (Chickpea flour) –1 Tbsp
Salt –to taste
1. Cook baby potatoes in water. Remove skin and keep aside.
2. In a kadai, heat oil, add fennel seeds, bay leaf, cinnamon sticks and fry for 10 secs. Now add besan and fry till the besan is well cooked (usually the besan froths up a bit and gives a very nice aroma).
3. Add onions and sautee till onions turn translucent. This step is optional and can be skipped if onions are not preferred.
4. In a small bowl, combine ginger-garlic paste, turmeric powder, jeera powder, coriander powder, chilli powder and garam masala with 1/4 cup of water without any lumps.
5. Add this to the fried onions and cook till oil floats on top.
6. Now add thick yogurt, boiled potatoes, salt and 1 cup of water. Simmer and let it boil till the gravy thickens and potatoes absorb the flavor from the gravy.
7. Garnish with coriander leaves. Serve hot with rotis, parathas, biryanis or rice.
1. If you don’t prefer besan in your dish, omit frying the besan, instead mix the yogurt with some corn flour and add to the fried onions and masala mixture.
2. For a more rich taste, powdered cashews can be added while adding potatoes.
Heat oil, add fennel seeds, bay leaf, cinnamon sticks and besan and fry.
Make a paste of ginger-garlic paste, rest of dry powders with water.
Add the masala paste to fried onions and cook till oil floats on top.
Add thick yogurt, cooked potatoes and salt.
Add water and boil till the gravy thickens.
Garnish with coriander leaves and serve hot.
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