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Dum Aloo - UK's Kitchen

Oct-27-2015
U K
30 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Dum Aloo - UK's Kitchen RECIPE

This delicious dish that originated in Kashmir, moved over to Bengal prominently in 1790 and eventually the rest of India. I have recreated the same recipe with minor changes to bring out the flavors more prominently.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Jammu and Kashmir
  • Side Dishes
  • Low Cholestrol

Ingredients Serving: 5

  1. Baby potatoes 20 - 25
  2. Aamchur powder/salt + Fresh lemon juice - 1 tbsp
  3. Fennel seeds 1 tsp
  4. Cinnamon 1 inch piece
  5. Green cardamom 2
  6. Bay leaf 1
  7. Yogurt 200 ml
  8. Cloves 2
  9. Red chili powder 1 1/2 teaspoon
  10. Coriander powder 2 teaspoons
  11. Black Cardamom (Kali Elaichi) 1
  12. Mace (Javitri) 1 small piece - 1/2 inch
  13. For the Gravy : Onion 4, medium (fine paste)
  14. Ginger 1 inch piece
  15. Garlic 5- 6 cloves
  16. Tomato 3 medium (pureed)
  17. Cashews 10-12 (fine paste)
  18. Olive Pomace oil as per need
  19. Cumin seeds 1 tsp
  20. Turmeric powder 1/2 tsp
  21. Kasoori methi (dried fenugreek leaves) 1 tsp
  22. Salt to taste
  23. Fresh cream for garnish (optional)
  24. Water 1 cup or as required
  25. For Garnishing : Fresh cream or malai

Instructions

  1. Use baby potatoes for this dish. Pressure cook them for two whistles and peel off the skins. Poke with a fork/toothpick and sprinkle some salt/aamchur powder and a dash of lemon juice. Grind all ingredients of the dry masala (except the yogurt). Once the paste is fine, add in the yogurt and grind again till a thick paste is formed. Keep it aside.
  2. In a kadhai add Olive oil. Add in all the peeled potatoes and fry till the potatoes change colour to light brown. Remove from the kadhai and keep aside. In the same kadhai add some more oil then add the cumin seeds and the onion paste. Add salt and turmeric powder and keep stirring till the onion paste leaves the raw smell. Add the ginger, garlic and stir.
  3. Add tomato paste, stir well for a few minutes. Add the the cashew nut paste and mix well. Adjust the salt and add in the kasoori methi. Stir and then add the masala paste kept aside. Mix it well.
  4. Pour in 2 large cups of water and check the consistency. Keep the stove flame on medium to high for a few minutes. Once the gravy starts boiling, reduce the flame to low. Add the potatoes and let it simmer for 5-10 mins till you get the desired consistency of gravy.
  5. Add some kashmiri chili powder to get the desired colour (avoid artificial colors). If you have used fully ripe tomatoes for the puree, you will get the right color needed. Once done, garnish with fresh cream and switch off the stove. Serve hot with jeera rice.

Reviews (8)  

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Vibhuti Sushant Bhardwaj
Feb-27-2016
Vibhuti Sushant Bhardwaj   Feb-27-2016

Saiprasad Parab
Oct-31-2015
Saiprasad Parab   Oct-31-2015

I think I voted... But still confused...

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