Dum Aloo Recipe, a quintessential dish of Indian cuisine, epitomizes the richness of flavor and warmth of home-cooked meals. Originating from the vibrant land of Kashmir, this dish has spread across the country, and has captured hearts and taste buds alike. Transitioning into this culinary journey, we delve deeper into the history, ingredients, and preparation methods that make Dum Aloo a favorite comfort food of millions.
About Of Dum Aloo Recipe:
The roots of “Dum Aloo Recipe” can be found in the beautiful valleys of Kashmir, where it was first created by Kashmiri Pandits, the Hindu community native to the region. Transitioning into tradition, the dish used baby potatoes, cooked in a flavorful gravy rich with spices like fennel, ginger, and Kashmiri red chili powder. Additionally, the name “Dum Aloo” itself reflects the cooking technique involved, with ‘Dum’ meaning slow cooking or steaming.
Preferences of Dum Aloo Recipe:
1. Kashmiri Dum Aloo: Known for its rich, red gravy made with Kashmiri red chili powder and yogurt, Kashmiri Dum Aloo often features dried fruits and nuts for added indulgence.
2. Bengali Dum Aloo: Bengali Dum Aloo takes a lighter approach, with a gravy infused with mustard oil, ginger, and panch phoron, resulting in a dish that is both aromatic and flavorful.
3. Uttar Pradesh Dum Aloo: In Uttar Pradesh, Dum Aloo is prepared without onions and garlic, relying on spices such as asafoetida, fennel, and nigella seeds for its earthy flavor.
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
Ingridance:
- 500 grams – Small potatoes, boiled and peeled
- 3 tbsp – Oil or ghee
- 1/2 teaspoon – Cumin
- 1 large – Onion, finely chopped
- 1 tbsp – Ginger-garlic paste
- 2 large – Tomatoes, pureed
- 1/2 cup – Curd
- 1/2 teaspoon – Turmeric powder
- red chili powder (as per taste)
- 1 teaspoon – Coriander powder
- 1 teaspoon – Garam masala
- 1/2 teaspoon – Kasuri methi
- 1/4 cup – Fresh cream (optional)
- salt to taste
How To Make Dum Aloo:
1. Clean potatoes with water: Wash 500 small grams potatoes thoroughly.
2. Keep potatoes boiling: Pour at least 4 cups of water in a pan and take one teaspoon of salt. Add potatoes and close the cooker. Potatoes will boil in about 3 to 4 whistles.
3. Peel the potatoes: When the potatoes boil, drain the water and when the steam comes out, peel them and clean them.
4. Sprinkle aloo: Make holes in the potatoes with the help of a sink or a fork so that when the potatoes are steamed, the spices can penetrate inside the potatoes properly.
5. Prepare curd : Take 4 tablespoons of milk and beat it until it becomes completely smooth.
6. Mix red chili powder in water : Now we have to take 2 spoons of Kashmiri red chilli powder in a bowl and add half cup of water to it and mix the powder.
7. Roasted potatoes : Heat 2 tablespoons of mustard oil in a pan until the oil evaporates. Add peeled small potatoes and start frying them on low flame.
8. Keep turning the potatoes again and again : While frying, turn the aloo with a slotted spoon when it turns golden on one side. Stir them every now and then so that they don’t stick to the oil, otherwise they will turn out to be more brown than when cooked.
9. Take the potatoes out of the pan : Take out the potatoes one by one that you feel have been roasted.
10. Remove this oil: After roasting the potatoes, we see that there is oil left in the potatoes, so we rake them on a paper to remove this extra oil.
Continue :
11. Make Dum Aloo : Turn off the flame and remove the remaining oil and add 1 tablespoon oil in the same pan. Add asafoetida per gram of oil in the same oil.
12. Add kashmiri chilli solution : Now add Kashmiri red chilli solution in it.
13. Now add curd : Now add the milk that we had whipped and mix everything well. Lower the flame as there is a risk of the milk bursting on high flame.
14. Add Water : After adding curd, now add water to the batter and stir well.
15. Add shop powder : Now add a little spoon of soup powder and it is necessary because with this power a different test added to the recipe, if you do not have shop powder at home then you can make it at home, for this you have to fry the soup on the pan. or prepare its powder.
16. Now add all the whole spices : 1 teaspoon Shah cumin, 1 inch cinnamon, 3 cloves, 2 to 3 black peppers.
17. Now add potatoes : Now add fried baby potatoes and salt to it. Now put all the spices on top of the aloo so that the aloo gets cooked evenly.
18. Cooked dum potatoes: Cover the pan tightly with a lid. Cook on low flame for 10 to 12 minutes. Here we are cooking baby potato gravy on our own.
19. Add water as required : You can add more or less water depending on how thick or steep you want the gravy.
20. Serve Dum Aloo : Serve Dum Aloo hot with boiled Basmati rice. The second best option is to serve with Indian flatbreads like naan, roti or plain paratha.
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Description
Dum Aloo is a classic North Indian curry made with baby potatoes simmered in a rich, creamy tomato-based gravy. The potatoes are first parboiled, then fried, and finally cooked on low heat (dum) with aromatic spices, yogurt, and a hint of cream. This deliciously spiced dish is perfect with naan, roti, or rice, offering a blend of flavors and textures that's both comforting and indulgent.
Ingredients
Instructions
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Wash 500 small grams of potatoes thoroughly.
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Take 4 cups of water and 1 teaspoon salt in a pressure cooker and add potatoes. Now we have to cook the potatoes till 80%. Now after the potatoes cool down for some time, we will remove their peels.
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Make holes all around the potato with a fork or skewer. This is done so that while cooking on its own, the taste of spices can be absorbed through the potatoes. If they are big then cut them in half or if they are small you can keep them whole.
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Now beat the fresh one as much as possible till the curd becomes smooth.
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Now add one spoon Kashmiri red chilli or two spoons of water in a bowl and mix well with a spoon.
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Now put 2 spoons of oil in a pan or when the oil gets heated well then put the boiled aloo in it and reduce the oil for frying, then plate them in between so that the aloo does not burn.
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Cook all the baby potatoes until they turn light golden, then take them out with a slotted spoon and keep them on some paper.
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Now drain all the oil in the same pan and add 1 tablespoon of oil. Then add red chilli and water solution and stir well. Now add whipped curd
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Then add 1 tablespoon fennel powder in it. Add whole spices – 1 teaspoon cumin, 1 inch cinnamon, cloves, 4 to 5 black peppers.
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Add ½ tbsp dry ginger powder, stir well.
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Now add fried baby potatoes to it, add salt. mix well.
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Cover the pan tightly with a lid. Cook on low to medium flame for 9 to 10 minutes.
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You can add more or less water depending on how thick or steep you want the gravy. If you cook more then the gravy will be less. So depending on what you want, you can cook for less or more time.
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Serve Dum Aloo hot with boiled Basmati rice. The second best option is to serve with naan, roti or plain
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 500mg21%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Baby potatoes are used to make Dum Aloo. But if you do not get baby potatoes then you can use regular potatoes. Simply cook the potatoes in a pan with water until they are almost cooked.
