.....From My Palate

kasmiri aloo

Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy

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Whenever I see baby potatoes in any store the only thing comes in my mind is Aloo Dum. The recipe for aloo dum are different in different states. Kashmiri dum aloo and Bengali aloo dum are two popular recipes according to my perception. I don’t have authentic recipe for aloo dum from any of these states, but this is the recipe I have grew up with. Aloo dum is not a quick recipe, its takes time, effort and gives lot of calories. 🙂

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Aloo Dum- Baby Potatoes Simmered In Yogurt Gravy
Author: Bhawana
Ingredients
  • 10 small Potatoes, boiled in salted water
  • 1 large Onion, finely chopped
  • 1/2 cup crushed Tomatoes
  • 1 cup thick Yogurt
  • 1 tbsp. Ginger Garlic Paste
  • 1 Bay Leaf
  • 1/2 tsp. Cumin Seeds
  • 1 pinch Asafoetida
  • 1/2 tsp. crushed Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 3/4 tsp. Kashmiri Mirch Powder
  • 1/4 tsp. Turmeric Powder
  • 1 1/2 tsp. Coriander Seed Powder
  • 1/2 tsp. Garam Masala Powder
  • Salt to taste
  • 1 tsp. Sugar (it gives good color and balance the sweet and sour taste)
  • 2 tbsp. Oil and oil for shallow frying
  • chopped Coriander Leaves and lemon halves for garnishing
Instructions
  1. Peel boiled potatoes and prick them with a fork.
  2. Heat oil in a pan and shallow fry potatoes over medium heat until they turn light brown.
  3. Drain and keep aside.
  4. Heat oil in a heavy bottom pan (with a tight lid)
  5. Add cumin seeds and asafetida.
  6. When crackled add onion and ginger garlic paste.
  7. When onion are golden brown in color add cloves, cinnamon, bay leaf and cardamoms.
  8. Now add crushed tomatoes, turmeric pd, mirchi pd, coriander pd and garam masala.
  9. Mix well and simmer for 5 to 7 minutes.
  10. Add yogurt mix well and cook another 2 minutes until everything is well combined.
  11. Add Sugar, salt and potatoes.
  12. Mix well, add little water, cover the pan and dum the potatoes on low heat for 20 minutes.
  13. Check in between and stir occasionally.
  14. When the gravy is red in color and oil is separated on sides, turn off gas and let it sit for 30 minutes.
  15. Sprinkle chopped fresh coriander and serve hot with puri, roti or rice.