Tuesday, August 6, 2013

Dum Aloo Recipe - For Roti, Paratha, Naan

I always loved to make trials with potatoes. Potatoes are the only veggie which will never ruin me when I try. I make different recipes with potatoes and the Spicy Potato Curry hits the maximum view count in my blog…

I saw a bag of baby potatoes in the market and I grabbed it to try another version of potato recipe. On a continuous search for a dum aloo recipe I finally got one which is very easy to make. Dum aloo is a kashmiri recipe in which the aloo/potato are slow cooked in a traditional dum style. But here I have used the aloo as such. The recipe is adapted from Tarla Dalal

Preparation time: 10 minutes
Cooking time: 15-20 minutes


10 to 15 baby potatoes
4 tomatoes
2 cloves
1 inch cinnamon stick
2 cardamoms
Pinch of sugar
Salt (to taste)
Chopped coriander leaves

Make a paste
1 cup of roughly chopped onion
2-3 green chillies
4-5 garlic cloves
¼ cup cashews
1 tsp fennel seeds
½ tsp turmeric powder
4-5 kashmiri red chillies
½ tsp cumin seeds

How to make it

  • Boil the baby potatoes in a pressure cooker for 1-2 whistles. Then peel the outer skin of it. Make small holes in the potatoes using a fork and keep aside.

  • Cook the tomatoes in a kadai with 3 cups of water till it turns mushy. Keep aside to cool. Then blend it into a smooth paste in a mixer.

  • Grind the items given in the table into a smooth paste with little of water.
  • In a wok heat oil and add cardamom, cinnamon and cloves. Sauté it for few seconds.

  • Then add the onion paste and sauté in medium flame for 5 minutes or till the raw smell leaves.   
  • Add the tomato puree to the sautéed paste and cook on medium flame for another 5 minutes.

  • Add salt to taste and the pinch of sugar. Stir well.

  • Now add the peeled potatoes to the gravy and mix well.

  • Garnish with coriander leaves and serve hot with roti/chapathi.