Dum aloo | How to make Dum aloo

By Jonnadula Madhu  |  23rd Mar 2017  |  
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  • Dum aloo, How to make Dum aloo
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

144

0

About Dum aloo Recipe

Dum aloo is a famous recipe from Kashmir cuisine. Baby potatoes are boiled and then fried in oil and then added in yogurt sauce.

Dum aloo is one dish which makes its accompaniments tastier. With the right mix of flavours, Dum aloo has always been everyone's favourite. This recipe by Jonnadula Madhu is the perfect one to try at home for your family. The Dum aloo recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dum aloo is 10 minutes and the time taken for cooking is 30 minutes. This is recipe of Dum aloo is perfect to serve 6 people. Dum aloo is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dum aloo. So do try it next time and share your experience of cooking Dum aloo by commenting on this page below!

Dum aloo

Ingredients to make Dum aloo

  • Baby potatoes- 1 kg
  • yogurt- 1 cup
  • salt- as per our taste
  • turmeric- 1tsp
  • Kashmir red chilli powder-1 tbsp
  • ginger garlic paste- 1 tbsp
  • onions- 3
  • tomatoes- 3
  • Shajeera- 1tsp
  • Elachi-2
  • coriander seeds-1tbsp
  • jeera- 4 spoons
  • Garam masala Powder- 1tsp

How to make Dum aloo

  1. Boil potatoes with salt in pressure cooker for 1 whistle.
  2. In a non stick pan, heat oil and add cloves, cardamom, Cinnamon, onions, ginger garlic paste, Coriander seeds, shajeera, jeera and fry for few minutes and add tomatoes and cook well. After 20 minutes, transfer it to a blender .
  3. Blend it to a smooth paste along with salt, turmeric ,chilli powder and yogurt.
  4. Remove the whistle of pressure cooker and then peel the skin of potatoes and prick it with a fork and keep aside.
  5. In a non stick pan, add oil and shallow fry till the potatoes get golden brown colour and then add yogurt paste to it along with water to make a silky sauce and let it cook for 20 min. ( in general, baby potatoes are deep fried)
  6. When the gravy thickens, add garam masala and sprinkle coriander leaves and switch off the stove and serve hot with chapathis or naan.

My Tip:

If we dont have time to fry onions and spices and then blend into paste, then we can add yogurt, salt, turmeric and chilli powder, Coriander powder, cumin powder and garam masala into a thick paste and then add to fried baby potatoes.

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