Padmas Navaruchi

DUM ALOO A MOUTH-WATERING CURRY

padmakmurthy

May 30, 2022

Hello friends, how are you?

In this post, I will introduce my SOUTH INDIAN, friends to yet another north Indian specialty.

Yes, this is” DUM ALOO. OR ALSO KNOWN AS ALOO DUM.”

This is basically a Kashmiri dish, made with small baby potatoes in a typical delicious curry.

“IT LOOKS LIKE SMALL YELLOW BALLS, FLOATING IN THE YUMMY RED CURRY.”

Now let me tell you, though everyone uses baby potatoes, some people deep fry the potatoes, whereas those who are a little health-conscious, prefer using less oil, or shallow fry the potatoes.

“We call the potatoes, the king of vegetables as it increases the taste of any dish by mere its presence.”

Another quality of the potatoes is that they become crispy when they come in contact with heat and fat. and thus enhance the taste.

Though Potatoes are full of starch and are not suitable for some people, they seem to be ok once in a way.

The spices used are almost the same everywhere, except that few people use curds and some use cashews. as a thickening agent and taste enhancer.

Anyway. making this yummy, tasty curry at home is satisfying and economical too.

To make this dish you need small-sized baby potatoes which are easily available.

If you don’t get it, then take big-sized Potatoes, cut them into cubes, and use them.

DUM ALOO, is a very yummy curry made from small potatoes, by boiling and pricking them so that the spices enter them and are simmered in a very spicy curry. the spices used are very easily available in homes and so can be made whenever you want to.

Let us now have a look at the ingredients needed for “YUMMY DUM ALOO”.

Ingredients for making Dum Aloo:-

Take about 400 to 500 grams of baby potatoes.

Ingredients For marination: –

Baby potatoes-500 grams boiled and skin removed
Red chilly powder teaspoon -Kashmiri red chilly powder.
Salt-1 teaspoon
Turmeric-3/4 teaspoon
Oil-1 tablespoon.

Ingredients For making gravy: –

Tomatoes-4 small sour variety
Onion-1 big
Cashews-15 -20 in numbers
Green chilies-2-3 as per taste.
Ginger-1 inch piece
Garlic -3-4 cloves of garlic

Rest of the spices and masalas for the Dum Aloo:-

Oil:-2 tablespoons
Cumin -1 teaspoon
Bay leaf-1or2
Big black cardamom-1 number.
Black peppercorns-1/2 teaspoon
Red chilly-1
Cinnamon stick-1 or 2 small pieces
Asafoetida-1/2 teaspoon
Red chilly powder,
Turmeric powder-3/4 teaspoon
Coriander powder-2 teaspoons
Garam masala -1 teaspoon
kassoori methi-1 tablespoon -dried fenugreek leaves
Fresh coriander leaves-handful
Onion-1 big onion cut.
Water-300 ml

PROCEDURE FOR MAKING TASTY DUM ALOO

This can be divided into four parts:-

Boiling of potatoes
Marination
Grinding paste for gravy
Adding the Rest of the spices and making curry.

boiling of Aloo or potato

Take about 400 to 500 grams of baby potatoes.
Select good ones and wash them nicely.
Boil Aloo in a pressure cooker in 1 glass of water with 3/4 teaspoon of salt.
Let it cook for 2 whistles.

Put off the flame. and remove the boiled potatoes to a plate and remove the skin.

Now prick each potato with a small fork or toothpick, from all sides, making at least 3-4 pricks.
Do for all and keep aside.

marinating boiled baby potato: –

Take the peeled and already pricked potatoes into a mixing bowl.
Add dry spices like salt, red chilly powder, and turmeric powder.

Now toss the potatoes, so that the spices form a nice coating on the baby potatoes.
Keep it for 5 minutes.
Add oil to a frying pan and keep it on a medium flame to heat.

When the oil gets heated, drop the marinated potatoes and toss at regular intervals for about 5 mts.
let it get little crisp from the outside and then remove it on a plate.

Grinding paste for gravy: –

Take a mixer jar.
Add tomatoes. cashews (soaked), 1 onion cut, 2-3 green chilies, ginger, and garlic.
Grind all of them to a paste and keep them aside.

making of curry adding all masalas: –

Keep all the dry whole spices and powders ready according to measurements.
cut the onion and coriander leaves.
Take a frying pan heat on a low flame and add 2 tablespoons of oil.
When hot add the dry whole spices namely, Cumin seeds, Black-cardamom, bay leaf, cinnamon sticks, black peppercorns, Asafoetida, and a red chili.

Saute for a minute and then add cut onion and salt.Saute for 1 more minuet.
Now add all the dry spices and mix well.

Add little water and sauté till the flavors of all spices blend together, and the oil starts oozing.
Now add the ground masala of tomatoes and saute for 3-4 mts.
Now add 1/2 glass of water and cook for 5 mts adding boiled potatoes.
At this stage, you can taste and correct the spices.