Its one of the popular north Indian recipes. Its usually cooked under pressure so the potatoes get soaked in the gravy and so the name Dum (pressure in Hindi) in dum aloo. This is the first time I am making this recipe and it came out very good. I used to make chapathi alternate days so today when I was thinking of making it I was out of side dish ideas. I find it pretty hard to make different variety of side dishes for chapathi. I love potatoes in any form and I had lot of small potatoes sitting in my pantry, which has to be the easy to cook vegetable and finally made up my mind to make dum aloo.
This recipe goes to Sia of Monsoonspice for her Ode to Potato Event.
- Small red potatoes : 3 (If you use baby potatoes use 5 of ‘em)
- Oil : 2 tbsp
- Onion : 1 (Medium)
- Tomato : 1
- Curry leaves : 3 to 4
- Ginger & Garlic paste : 1 tbsp
- Yogurt : 1 cup
- Milk : 1/4 cup
- Red chili powder : 2 tsp
- Turmeric Powder : 1/4 tsp
- salt : required to taste
For Masala :
- cinnamon : 1 “
- Black Pepper : 6
- Cardamom : 3
- Cloves : 3
- Coriander seeds : 1 tbsp
- Cumin seeds : 1/4 tsp
Method of Preparation :
- Peel the potatoes and cut in to two halves and prick them.
- Heat 2 tsp of oil in a large pan and just shallow fry the potatoes till it becomes light golden brown color and keep them aside.
- Now grind all the masala ingredients into a coarse powder and keep them aside.
- Heat the remaining oil in a pressure cooker add bay leaves, onions & curry leaves and fry them till it becomes translucent .
- After that add ginger and garlic paste mix it well and fry them till the raw smell goes off.
- Now add the ground masala(If the masala is more than 2 tbsp don’t add all of ‘em jsut add 2 tbsp) and fry them for a little bit , let say like 4 minutes.
- And add red chili powder, turmeric powder and salt mix it all together and fry the for 3 minutes.
- Now pour the milk to make gravy followed by adding yoghurt. Keep stirring continuously.
- Add the tomatoes and pricked potatoes in to this gravy and close the lid of the pressure cooker.
- Pressure cook for one whistle in medium heat.
- Garnish it with coriander leaves.
Serve it hot with chapathi, paratha.