Indian Dum Aloo
We woke up to a beautiful rainy morning and after a while the husband demanded dum aloo for lunch. I have almost lost the count, how often I used to make this until a year ago for every get together. This recipe is a keeper and a crowd pleaser.
A delicious recipe of baby potatoes cooked in a rich onion gravy, made in various ways in Indian cuisine. Different regions in India have their own ways of making this recipe. My family favourite being this this one. If baby potatoes are not available, use large potatoes cut in quarters. The flavour game changer here is use of ghee while cooking, additional tempering with spices and addition of caramelised onions.
I have a very unconventional way of adding garlic tempering and caramelised onions as garnish. Believe me, that’s absolutely non negotiable. It adds a great texture to the dish. This gravy is made with onions and yogurt and the fresh cream is used only in the garnish.
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Indian Dum Aloo
- 500 Gms Baby potatoes
- 5-6 Pcs Dry Kashmiri red chillies
- 7-8 Cloves Garlic
- 1 Inch Ginger
- 2 Tbsp Ghee
- 2 Tbsp Oil
- 1/2 Cup Onion purée/paste
- 1/2 Cup Yogurt Whisked
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- Salt to taste
- 1.5 Cups Water
- 1/4 Cup Coriander leaves chopped
- 1 Tsp Sugar
- 1/4 Tsp Raw mango powder or anardana powder
- 1/2 Tsp Kasuri methi
- 1/2 Tsp Garam masala
- 1 Tsp Dried mint Crushed
- 1/4 Tsp Crushed fennel seeds
- 3-4 Pcs Cloves
- 6-7 Pcs Black Peppercorns
- 3 Pcs Green cardamom
- 1 Pc Black cardamom
- 1 Pc Star anise
- 1/2 Inch Cinnamon stick
- 1 Tsp Cumin seeds
- 1 Tbsp Ghee
- 1 Tsp Cumin seeds
- 2 Tbsp Garlic Minced
- 1/2 Tsp Red chilli powder
- 2 Tbsp Water
- 1 Tbsp Oil
- 1 Pc Onion small sized Sliced
- Fresh cream, coriander leaves, caramelised onions
- Pressure cook baby potatoes to one whistle (almost half cooked). Peel and prick them with a fork.
- Soak dry kashmiri chillies (remove seeds) and garlic cloves in hot water for 30 mins. After its soaked, discard the water and grind them to a fine paste. Add in the ginger and churn again.
- Heat 1 tbsp oil and 1 tbsp ghee in a pan, add the potatoes and sauté them on medium low flame for 5-7 mins or until the potatoes turn golden brown. Take them out of the pan and keep aside.
- In the same pan, heat another tbsp oil and 1 tbsp ghee. Add whole spices and sauté until fragrant.
- Add onion paste and sauté for another 2 mins. Add the garlic and red chilli paste. Cook until the raw smell goes way (approx 6-7 mins). Add the dry spices - turmeric powder, red chilli powder, cumin powder, coriander powder and crushed fennel seeds. Mix everything well.
- Add whisked curd and stir until it masala releases oil. Let it cook for another 3 mins. Add salt to taste.
- Add in the potatoes, cook for 2 mins on medium high flame. Add water. Add in chopped coriander leaves, sugar and raw mango powder. Mix.
- Cover and seal the edges of the lid. Let it cook on slowest flame for 20-25 mins. Remove the lid, add kasuri methi and garam masala. Mix in crushed dried mint. Mix and taste. Adjust seasoning if required.
- To caramelise onions - In another small pan, heat oil and add sliced onions. Let it cook on low flame until the onion caramelises. Remove from the pan.
- In the same pan, heat ghee for tempering. Add cumin seeds ad garlic and sauté until the garlic begins to change colour. Add in the red chilli powder, mix and then add water. Let it be on flame until the ghee floats on top. Add this to the potato gravy and mix.
- Garnish and enjoy!!!