Dum Aloo: Indian Potato Recipe

Side Dishes

oi-Anwesha

By Anwesha Barari

Monday, October 31, 2011, 12:41

Dum Aloo is a semi dry dish of potatoes that is famous in almost every part of India. Every Indian state has its own variation of a Dum Aloo recipe slightly different from the other. This Indian potato recipe owes its popularity to its simplicity. Dum Aloo is one of those simple potato recipes that you can rustle up even as your guests are chatting.

Dum Aloo recipe makes use of only one main ingredient that is potatoes or aloo as they call it in Hindi. The spices used in this Indian potato recipe are very basic and easily available. All you need to try this dum aloo recipe is some conception of how Indian food is spiced and prepared.

Ingredients For Dum Aloo:

1. Potatoes-10 to 15 (small new potato of the season)
2. Onions-2 (1 chopped finely and the other paste)
3. Ginger garlic paste-1 tablespoon
4. Tomato-1 (crushed)
5. Cumin seeds-1 teaspoon
6. Turmeric powder-1 pinch
7. Red chilli powder-1 tablespoon
8. Cumin powder-1 tablespoon
9. Coriander powder-1 tablespoon
10. Green chillies-4 (chopped finely)
11. Bay leaves-2
12. Garam masala whole (pepper, cloves, cardamom, cinnamon and star anise)
13. Ghee-1 tablespoon
14. Oil-2 tablespoons
15. Salt as per taste
16. Coriander leaves (for garnishing)

Procedure For Dum Aloo:

• Boil the potatoes for 2 whistles in the pressure cooker or for 5 minutes in a pan. This is because the new potatoes of the season are usually hard and take lots of time to cook. Boiling will reduce your cooking time otherwise.
• Meanwhile soak the whole spices of garam masala in a bowl of water to soften them.
• Make a paste of onions, ginger and garlic. Crush the tomato separately because you will be adding it later.
• Heat oil in a pan and when the oil crackles add the boiled potatoes and fry them golden. Strain them on a tissue paper and keep aside.
• Add the bay leaves and cumin seeds to the remaining oil. Saute the chopped onion until golden brown and then add the paste of ginger, garlic and onions. Cook it for 2 minutes and then add the tomato pulp.
• Sprinkle salt so that the tomato melts quickly and cooks for 2 minutes.
• Now add all the powdered spices and stir to mix well. Let it cook for 2 minutes. Add a dash of water as it gets too dry.
• Make 3 to 4 incisions on the fried potatoes and drop them into the gravy that is cooking in the pan. Add the green chillies and stir regularly for 3-4 minutes.
• Add 1 and half cups of water; cover and cook on low flame for 7-8 minutes.
• Just before removing it from flame pour ghee and hand crushed garam masala (crush it with an heavy object like a balan or rolling pin)

You can garnish Dum Aloo with fresh coriander leaves.