Dum aloo recipe
Dum aloo recipe is a rich and creamy spicy curry made from onion, tomatoes and cashew paste.
Yield: 4 to 5
Calories: 259kcal
Materials
For boiling and frying baby potatoes:
- 200 gms Baby potatoes 20 to 25 pieces of baby potatoes
- ½ tsp Salt or as per taste
- 3 cups Water for pressure cooking baby potatoes
- 2 tbsp Mustard oil
- ½ tsp Red chilli powder
- ½ tsp Haldi/ turmeric powder
For making onion tomato masala paste:
- 1-inch Dalchini/ Cinnamon stick
- 2 to 3 pods of green cardamom
- 2 Bay leafs
- 10 to12 Kaju/ Cashews
- ½ cup Hot water for soaking cashews
- 2 large Onions thinly sliced
- 3 large Tomatoes chopped
- 2 to 3 Green chillies
- 1-inch Ginger chopped
- 3 to 4 Garlic cloves chopped
- 2 to 3 tbsp water for grinding
For making dum aloo curry:
- 2 tbsp Mustard oil
- 1 tsp Jeera/ Cumin seeds
- ½ tsp Lal mirch/ Red chilli powder
- ½ tsp Haldi/ Turmeric powder
- 1 tsp Dhaniya/ Coriander powder
- 1 tsp Kitchen king masala
- Salt per taste
- ¾ cup Fresh curd/ yoghurt
- ½ tbsp Kasuri methi
- 1 tsp Garam masala
- 1 or 2 tbsp Fresh coriander leaves for garnishing finely chopped
Instructions
For boiling and frying baby potatoes:
- First, take 200 gms of baby potato and rinse them under the running water.
- Put the baby potatoes in the pressure cooker with 3 cups of water or till the baby potatoes are dipped in water.
- Add ½ tsp salt and cover the cooker with the lid and pressure cook it for 1 whistle.
- When the pressure settles down, transfer the baby potatoes in the plate and let it cool down to room temperature.
- Till then, soak the cashews in the hot boiling water for 10 to 15 minutes.
- Now, peel off the skin of the baby potatoes.
- Prick the baby potatoes 4 to 5 times with the help of a fork.
- In a wide thick broad pan, heat 2 tbsp mustard oil.
- Once the oil is hot, add in ½ tsp of red chilli powder and turmeric powder.
- Immediately, add the peeled and poked potatoes and mix all the ingredients nicely.
- Shallow fry the baby potatoes till it is tenderly cooked and turns crispy and golden in colour.
- Turn off the flame and transfer the baby potatoes to the plate.
For making onion tomato masala paste:
- In the same pan, heat 2 tbsp mustard oil and add bay leaf, cinnamon stick and cardamom pods and saute for few seconds.
- Then, add finely sliced onions into the pan and saute till it turns translucent and golden brown in colour.
- Now, add chopped garlic, ginger and green chillies into the pan and saute till it is cooked and raw smell of garlic goes away.
- Then, add chopped tomatoes and cook till for 3 to 4 minutes till it turns mushy and the masala turns little dry.
- Add soaked cashews into the pan and saute for some time
- Turn the flame off and let the mixture cool down.
- Once the mixture is cooled, pick the bay leaves and put it aside. Transfer the fried onion, tomato and cashew masala into the grinder jar and grind it into a smooth paste.
For making dum aloo curry:
- In the same pan, heat 2 tbsp oil and add 1 tsp of jeera, saute till it splutters.
- Now, add the onion-tomato & cashew paste into the pan and mix it nicely and cook for 7 to 8 mins.
- Then, add red chilli powder, turmeric powder, coriander powder and kitchen king masala and mix it nicely with the onion-tomato paste.
- When the onion-tomato paste is cooked and oil starts leaving from the corners of the pan, lower the flame and add whisked curd or yoghurt into the pan and give it a nice mix.
- Add water as required to adjust the consistency and let it boil for a minute or two.
- Then, add shallow fried baby potatoes into the pan and mix evenly so that the potatoes are uniformly coated with onion-tomato gravy.
- Cover and cook on medium-low flame for about 7 to 8 mins till the gravy is reached to the desired consistency and you feel a nice aroma.
- Finally, add ½ tbsp kasuri methi crushed with your palms and 1 tsp garam masala.
- Give it a nice mix and cook for 2 to 3 mins and lastly add finely chopped fresh coriander leaves.
- Mix all the ingredients nicely and turn off the flame and cover the pan with the lid so that the flavours of the spices and aroma is completely absorbed.
- Finally, serve the dhaba style dum aloo recipe garnished with coriander leaves or a pinch of kasuri methi.