Dum Aalo
2-3 Servings ~ 35 minutes
  • Baby potatoes- 15
  • Onion -2
  • Green chilly- 2
  • Cashew nuts- 10
  • Ginger garlic paste- 1 tbsp
  • Garam masala -1/2 tsp
  • Chilly powder -1 tbsp
  • Coriander powder- 2 tbsp
  • Turmeric powder- 1 tsp
  • Salt as per taste
  • Cumin seeds- 1 tsp
  • Whole Masala's- 1 bay leaf, 3 cardamom and 4 cloves
  • Curd -5 tbsp
  • Oil-2 tbsp
  • Water -1/2 glass
  • Coriander leaves(chopped) -2 tbsp

Dum Aloo

Dum Aloo or Alu Dum belongs to Kashmiri cuisine to be specific. Although there are different varieties of Dum Aloo…like the Punjabi Dum Aloo which is less spicy and has a tangy tomato flavor..In the Kashmiri, the potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.

However, here we have cooked in the healthier way by using the cooked baby potatoes and also using less oil in the overall gravy as well.

Method :

– Grind onion, Green chilly and cashew nuts to a fine paste and keep aside.
– In a bowl add curd and dilute a bit. Now add coriander powder, chilly powder and garam masala powder. Mix well and keep aside.
– Boil the baby potatoes in cooker for 1 whistle. Peel the skin and prick 2-4 times on that with a help of a fork.
– Heat oil in a pan, when hot add cumin seeds, whole masala’s and saute till a nice aroma comes.
– Add onion paste and ginger-garlic paste. Cook till it changes colour and seems roasted.
– Add the curd mixture now and give a good stir.
– Add 1/2 glass of water and the potatoes into it. Mix.
– Cover and allow to cook on low flame for 15 minutes.
– Garnish it with coriander leaves.
– Serve it hot with your choice of parantas, roti or even with puris.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>