I have made this dish my own way not following the usual Dum Aloo recipe. This was absolutely delectable.
Boil the potatoes whole with some salt, drain and keep aside. Heat mustard oil in a karahi and crackle cumin seeds and hing. Now add the onion, ginger and garlic paste. Saute till the oil separates. Now add the tomato puree. Continue to stir. Add turmeric powder, Kashmiri red chilli powder, coriander powder, salt and sugar.Add the boiled potatoes mix well and add warm water and green chillies. When the masalas get well cooked and the potatoes absorb water you will get a thick gravy, sprinkle some garam masala powder if you want to I didn't. Now turn off the heat, cover and give it some standing time. Serve with hot fulkas or paranthas.
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| Dum Aloo |
Ingredients:
- Potatoes small whole peeled
- Onions 2 paste
- Garlic 5-6 cloves paste
- Ginger 1 inch paste
- Tomato puree 2 tblspns
- Cumin seeds (jeera) 1 tsp
- Asafoetida (hing) 1 pinch
- Turmeric powder 1 tsp
- Kashmiri red chilli powder 2 tsp
- Coriander powder 1 tsp
- Green chillies 2-3 slit
- Salt n sugar to taste
- Warm water 1/2 cup
- Garam masala powder (optional)
Procedure:
Boil the potatoes whole with some salt, drain and keep aside. Heat mustard oil in a karahi and crackle cumin seeds and hing. Now add the onion, ginger and garlic paste. Saute till the oil separates. Now add the tomato puree. Continue to stir. Add turmeric powder, Kashmiri red chilli powder, coriander powder, salt and sugar.Add the boiled potatoes mix well and add warm water and green chillies. When the masalas get well cooked and the potatoes absorb water you will get a thick gravy, sprinkle some garam masala powder if you want to I didn't. Now turn off the heat, cover and give it some standing time. Serve with hot fulkas or paranthas.
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