Dum Aloo Recipe

Dum Aloo Recipe:

Preparation time: 25 mins
Cooking time: 25 mins
Cuisine: North Indian
Serve: 3

250-gram baby potatoes
1 tbsp ginger- garlic paste
1 medium size onion, chopped
1 medium size tomato, chopped
1 bay leaf
1 tsp red chili powder
½ tsp turmeric Powder
Salt as per taste
1 pinch of asafoetida
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp garam masala
2 tbsp mustard oil
1 tbsp Kasuri methi
2 tbsp coriander leaves, chopped

How to make

Step 1:  first wash the baby potatoes properly. Now boil them in a pressure cooker for  1-2 whistle. Let the pressure come down. Peel the potatoes and poke the 7-8 hole in each one of them as deep as you can without breaking them. Use a toothpick or a fork.

Step 2: Heat the oil in a kadai. Add 1 tsp of salt to the oil. Fry the potatoes in hot oil. Fry them on medium flame till golden brown. Now drain off the potatoes over a kitchen towel and keep aside. Add onion and tomato in a blender jar and make a smooth paste.

Step 3: Heat the oil in a kadhai or pan. Now add cumin- fennel seeds and bay leaf. Saute it till brown then add asafoetida. Now add ginger-garlic paste and sauté it for 30 seconds. Now add onion- tomato paste and sauté until the paste becomes thick. Now add chilli, turmeric, garam masala and salt as per taste. Saute it for 1 to 2 minutes.

Step 4: Now add curd and stir it continuously until it turns thick.

Step 5: Now add potatoes and ½ to 1 cup of water. Stir well and cover the mixture with a lid and cook it on a low flame for  5 – 8 minutes. Now check it if gravy becomes thick it means potatoes fully cooked. Now sprinkle crushed Kasuri methi. Stir and cook it for 2 minutes.
Now dum aloo is ready for eating. Garnish the dish with coriander leaves. Serve it with rice, roti or naan.