Dum Aaloo

Dum Aaloo, is among the first few dishes which I started cooking… I love the rich gravy and the flavors that go into it… I had prepared the same for a potluck party we had at our office and it was a hit there.. 🙂

Dum Aaloo

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 8 – 10 baby Potatoes washed and peeled (You can use the normal potatoes as well, just chop them into quarters)
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 cup milk or 1 cup cream (Malai)
  • Oil to deep fry

PREPARATION:

Heat the oil to deep fry. Take the baby potatoes or chopped potatoes and prick them using a fork at all the edges.

Fry these pricked potatoes, till they turn golden brown from all sides. Remove them on a tissue and keep them aside.

Heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Now add the dried  Fenugreek leaves and feel the aroma as it fills the kitchen.

Add the milk or cream while stirring continuously. Keep frying till the oil separates out.

Add the fried potatoes to this masala. Fold them gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the potatoes can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha or Kulcha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Tasty Cooking..!!

Sending this recipe to:

Bon Vivant #10 – Festive Feast

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2 responses

  1. Pingback: Onion Stuffed Kulcha | Ghar ka Khana..!!

  2. Pingback: Aaloo Kulcha | Ghar ka Khana..!!

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