Jun 20, 2016

Dum Aloo... a great sidedish for chapathis

Dum Aloo is a delicious spicy gravy made with small baby potatoes that are deep fried and then added to a slow-cooked mouth-watering curry. It is a perfect side dish for chapathis and is loved by all. Making this is also pretty easy except that it tastes best when cooked on low flame for a longer time. So dont be in a hurry when making it :)

My kids love this with rice and chapathi both. They love the fried potatoes so much. I dont deep fry them instead pan fry them till golden crust is formed

Serves... 4 ppl
Serve option... Hot with chapathis

This is what u'll need....

Baby potatoes - 3 cups
Onion - 1 big
Tomato - 2 medium
Green chillies - 2
Ginger garlic paste - 1 tspn
Cashews - 12
Cumin seeds - 1/2 tspn
Turmeric powder - 1/2 tspn
Red Chilli powder - 1/2 tspn
Curd - 1/4 cup
Coriander leaves  - to garnish
Oil - 3 tbspn
Salt to taste

Here is the stir....

  • Wash the baby potatoes and add them to a pan filled half with water. Add salt to the water and bring it to a boil
  • Cook the potatoes till they are fully done
  • Remove from flame and cool. Peel them and set aside 
  • Take a mixie jar. Add chopped tomatoes, green chillies, ginger garlic paste and cashews
  • Grind this to a fine puree
  • Heat a pan with a tablespoon of oil and toss the potatoes into it. Sprinkle little salt and turmeric powder and fry on medium flame till golden and crispy on the outside
  • Remove the baby potatoes in a plate
  • To the same pan, add remaining oil. Once hot, add cumin seeds to the oil
  • Add turmeric powder and fry for a few seconds. Keep the flame low to avoid burning it
  • Spoon in the puree that we made already
  • Stir it around and cook for about a minute or two
  • Add red chilli powder and salt to the pan

  • Cook on low flame for 5-7 minutes or till oil starts oozing out
  • Whisk the curd till smooth and add it to the pan

  • Stir around and let cook covered for another 2-3 minutes till oil oozes out again
  • Add water depending on the consistency you would like for the gravy

  • Let the gravy come to a boil. Add the fried potatoes to the gravy. Cook covered for a couple of minutes and you are done
  • Serve hot with rice or chapathis

                                                    • Cook on low flame to get the best of flavours
                                                    • You can deep fry the potatoes but I somehow feel it very oil that way
                                                    • Careful when adding salt as we doing it 2-3 times. Add little each to avoid ending up in a salty dish

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