Dum aloo is delicious and authentic dish. Dum aloo by parveen is a great option when you want something interesting to eat at home. Restaurant style Dum aloo is liked by most people . The preparation time of this recipe is 10 mins and it takes 30 mins to cook it properly. Dum aloo is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dum aloo. Dum aloo is an amazing dish which is perfectly appropriate for any occasion. Dum aloo is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dum aloo at your home.
Ingredients (240 ml cup used)
- 3 medium sized potatoes or 8 to 10 baby potatoes
- Fistful of green peas (optional)
- 1 to 2 green chillies slit
- 1 large or 2 medium tomato (chopped)
- ½ cup thick curd / yogurt
- 1 onion sliced (optional, use to add volume to the gravy)
- 6 to 8 cashew nuts (optional, refer notes)
- pinch of hing / asafoetida
- ½ tsp cumin seeds
- ¼ to 1/2 tsp fennel seeds powder
- 1 bay leaf
- ¼ tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp ginger paste or grated ginger
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp kashmiri red chilli powder
- ¼ tsp sugar (optional)
- 1 tbsp. finely chopped coriander leaves
- 2 tbsps. Oil
- Salt to taste
How to make the recipe
Peel and chop potatoes if using large ones, boil potatoes till just cooked, not mushy. They can be peeled and then boiled or peeled later after boiling.
Piece the potatoes with fork randomly several times, do not overdo, they tend to break.
Heat a pan with oil and shallow or deep fry the potatoes to your choice. Set this aside.
Add oil to a pan and heat it. Add cumin, bay leaf.
When they begin to sizzle, add fennel powder and hing. Add ginger paste and saute for a minute.
If using onions, add them and fry till they turn translucent. You can skip this step if not using onions.
Add tomatoes and (green peas, if using) and cook till the tomatoes turn fully mushy. If the tomatoes are not juicy, sprinkle some water and cook.
Add red chili powder, sugar, coriander powder and sugar if using, mix and cook for about 2 minutes
Add in the potatoes and stir well. Continue to cook for 2 to 3 minutes
Pour yogurt and if needed very little water to bring it to a consistency.
Cover and simmer on a low flame for 5 to 10 minutes without burning.
Garnish dum aloo with chopped coriander leaves.