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23 November, 2016

Dum Aloo

Posted in : Dinner Recipes, Lunch Recipes, North Indian on by : Pooja Kinger

For Dum Aloo

Ingredients –

  1. Baby Potato – ½ Kg
  2. Curd – 2 Cups
  3. Dhaniya Powder – 1 tsp
  4. Jeera Powder – 1 tsp
  5. Turmeric Powder – ½ tsp
  6. Red Chilli Powder – ½ tsp
  7. Cashewnuts – 15-20
  8. Khaskhas – ½ tsp
  9. Tomato – 3 medium (puree)
  10. Garam Masala – ½ tsp
  11. Jeera – ½ tsp
  12. Ginger Garlic Paste – 2 tsp
  13. Salt – according to taste
  14. Cream – 3-4 tsp
  15. Dry red chillies – 3-4
  16. Coriander leaves – ½ Cup (chopped)
  17. Oil – 3-4 tsp

Method –

First we should start with making paste.

For White paste – Combine cashewnuts, khaskhas, cream and little water together and blend it in a smooth paste.

For Red paste – You can use tomato puree for the red paste.

Take a bowl and add curd and spice (Salt, Chilli Powder, Turmeric Powder, Dhania and Jeera powder) and mix well.

Now take baby potatoes and prick them with a fork so that it can absorb the flavour of masala properly. Now in pressure cooker, put some water, salt and pricked potatoes into it. Give 3-4 whistles to it.

Now heat some oil in a pan and add jeera to it. When it start to crackle, add ginger and garlic paste and stir it for some time so that it does not get burn. Now add curd and spices paste and cook it for 5 minutes. Once it get cooked, add the paste you have made (white or red) according to your choice and cook it for 5-7 minutes or until it start leaving oil. You can also add some water to it while cooking gravy.

Once it is done, you can add boiled potatoes to it and after mixing, cover it with a lid. Cook it again for 5-7 minutes on lower flame and garnish it with green coriander leaves and cream. Dum Aloo is ready to serve.

Serving Tip –

Serve Dum Aloo recipe with hot chapattis or Jeera rice.

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