Dum Aloo Recipe - For those into potatoes
Dum Aloo is one of the most popular dishes that are served in Indian celebrations and weddings. ‘Dum’ literally translates into steam cooked and ‘Aloo’ is a Hindi word for potatoes. So, the exact meaning of it is steaming cooked potatoes. A lot of dishes like the dum aloo are also there in the Indian cuisine such as
- Dum Biryani
- Dam Baingan, etc.
Pro tips for making dum aloo
In many of the Indian restraints. the potatoes are mostly deep fried that helps in imparting a unique texture to Dum Aloo
Also, a point to note is that they, when added to the masala filled gravy, change in colour, feel, taste, etc. This texture which is unique in itself can only be gotten by just boiling the potatoes.
- Two tablespoons of coriander leaves (chopped preferred)
- Three tablespoons of plain yoghurt (or dahi)
- One teaspoon of ginger garlic pastes
- One green chili (slit open)
- Two tablespoons of vegetable oil
- One medium tomato (do not use sour tomato)
- One cup of chopped up onions
- Quarter a Kilogram of potatoes
Spices or masalas for your dum aloo
- Half teaspoon of fenugreek leaves
- A pinch of turmeric powder
- One teaspoon of Kashmiri chili powder
- One teaspoon of coriander powder
- One teaspoon of garam masala
- One fresh green cardamom (also known as elaichi)
- One bay leaf (either very small or just half) (tej patta)
How to make dum aloo
- Wash and peel your fresh potatoes. In case you happen to be using large-sized potatoes, then try and cube them up to equal size.
- If you are making use of smaller potatoes, do make sure that they all are of the same size.
- It is also equally important that you make sure that your potatoes are properly cooked. For that you may make use of a fork.
The real dum aloo making recipe
- Heat up your non-stick cooking pan after pouring some vegetable oil and fry with cardamom and bay leaf.
- Also, then fry the garlic paste till the mixture stops smelling raw and also the thickness of the paste increases.
- Up next you may add turmeric, salt, garam masala and red chili powder.
- Keep frying till the masala mixture starts to smell good and starts to leave the side of the frying pan.
- Pour your fresh plain yoghurt and keep mixing till it becomes more thicker.
- Then add up some potatoes and almost half to one cup fresh and pure water.
- Keep stirring properly and cook till the mixture boils.
- Cover the dish with some kind of a tight lid. Cook from five to eight minutes.
- Now the gravy has become thick and your dum aloo is ready.
- Serve it with roti and rice.
320 calories per serving.