Dum Aloo

(from Nandini’s recipe box)

Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people

Categories: sidedish

Ingredients

  • Baby potatoes -10-12
  • Onion - 2 finely chopped
  • Tomatoes - 3 Big and juicy ones (I used Bangalore tomatoes)
  • Ginger-Garlic paste - 1 tsp /or
  • (grind 1 inch piece ginger & 4 cloves of garlic together)
  • Oil/Butter - 2 tbsp
  • Salt as required
  • Oil for shallow frying potatoes.
  • Coriander leaves and julienne ginger(ginger cut into thin strips) for garnishing
  • Spice Powder
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 3/4 tsp
  • Coriander powder - 2 tsp
  • Garam Masala powder-1 tsp
  • For the seasoning
  • Bay leaf -1
  • Jeera/Cumin seeds -1 tsp

Directions

  1. Parboil the potatoes (cook partially). Peel the skin, prick all over with a fork and shallow fry it till golden brown. Keep it aside.

  2. Puree the tomatoes and keep it aside.

  3. Method

  4. Heat oil/butter in a pan, add bay leaf and jeera seeds, when jeera/cumin seeds sizzle, add finely chopped onions and saute till onions turn brown. Continuous stirring is required.

  5. Then add ginger-garlic paste and saute for a few more minutes.

  6. Add tomato puree, all the spice powder and saute till tomatoes turn mushy and oil separates.

  7. Then add the shallow fried potatoes, needed salt and ¾ cup of water. Simmer and cook covered for 5-6 minutes.

  8. Garnish with coriander leaves and julienne ginger.

  9. Enjoy it hot with rotis, plain rice or any pulao.

  10. Variation -If you want a richer gravy, soak 3-4 cashews in hot water, grind it to a paste and add it after the tomatoes are cooked.

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