Dum-Aloo or at times also called Aloo Dum is a curry of whole potatoes in spicy gravy which is from Kashmiri Cuisine but adapted to few other cuisines also like Punjabi cuisine, Bengali cuisine etc. I have already shared one recipe of Dum-aloo in combination with fox-nut named Makhana Dum-aloo. However in that recipe I adopted a different recipe containing slightly different ingredients and in different proportions whereas this time the recipe is going to be sans fox-nut and it will be in my style (different from earlier style 🙂 ); the ingredients I wanted to use and in my proportions suiting to our taste and the texture exactly I wanted. Though there are various styles with which Dum-aalu is cooked, the style and method of cooking differ from place to place and person to person.
Here you’ll see Dum-aloo in my style; very hot, spicy, thick gravy for whole potatoes (unfried).
Dum aloo as name implies, is cooked on low-medium flame in tight lid/sealed pan under steam until potatoes get tender and gravy reaches to desired consistency. Potatoes are first deep/shallow fried till they turn evenly brown and then further method is proceeded (this step can be skipped by calorie conscious people like me). Sometimes potatoes are half boiled before frying and sometimes not; I have not half-boiled them (just the difference in styles of cooking, at times no rules are fixed in cooking methods, dishes can be flexible in their few dimensions to mould acc. to your flavors and suitability). These are few differences that may exist along with difference in spices and proportions in various recipes of Dum-aloo. Go with mine, you’ll find Dum-aloo exceptionally delicious. You can team up the deliciousness of Dum aloo with rotis/naans or with fried breads too.
Dum-aloo is perfect side dish for rotis/naans and pairs up well with rice/Pulavs also. And what else now, check out its recipe with step-wise Pictures-
Time Taken-35-40 min
Potatoes (aloo) – 10-12 small
Onions- 4 medium (grated)
Tomatoes-2 small (in Puree)
Garam Masala Powder- 1 tsp
Red chilli Powder- 2 tsp
Coriander Powder- 2 ½ tsp
Turmeric Powder-1/4 tsp
Asafoetida- 1/8 tsp
Oil-3 tbsp + for shallow/deep frying
Salt-to taste + 1 Pinch
Water- 3 cups
Dry Fenugreek leaves- to garnish
Whole Spices to Grind
Cinnamon Sticks- ½ inch
Roasted Cumin seeds- ½ tsp
Fennel Powder- ½ tsp
Steps to follow–
- Peel off the skin of all potatoes, keep them just like that in round (don’t cut) and make piercings all over them with fork. Leave them soaked under water with a pinch of salt and put aside until you start cooking.
- Take oil for frying in a deep pan and heat it to smoking point, add potatoes (drained) and fry until they turn light brown. Take them out in an absorbent paper. (I skipped this one for health reasons and didn’t want potatoes to absorb excess oil, but doing so will give potatoes nice brown texture).
- Heat oil in deep pan, add bay leaves and asafoetida. Sauté for few seconds.
- Next add grated onions and sauté until it starts caramelizing.
- Now add tomato puree and all powdered spices i.e. turmeric, red chilli powder, coriander powder, garam masala powder and freshly ground spice blend mentioned under “Whole spices to grind”.
- Sauté this spices-onion-tomato mixture until spices get done and they start leaving oil.
- Add in potatoes and give a stir to coat those with spices mixture. Stir cook for few minutes.
- Now sprinkle some salt and pour in 3 cups of water. Cook lid closed tightly on medium flame until potatoes get done and gravy thickens to desired consistency.
- Mix some crushed dried fenugreek leaves and serve it hot with few leaves sprinkled over.