Thursday, December 13, 2012

Dum Aloo






Baby potatoes were a rarity in Bangalore. But in Chennai, these cute potatoes seem to be available around the year. Whenever I see a packet of these I can’t resist myself from buying them. I love preparing the Chettinad Style Roast Potatoes, which is our family favorite too. It goes very well with vengaya sambar. And yes, I prepare Dum Aloo too. I have prepared it many times after coming to Chennai, as they are available almost always. I had clicked pictures of these long back, but was not very satisfied. So the post had to wait till I made them once again and clicked some better ones.

Dum aloo doesn’t need any special introduction. But while I was searching for some recipes using baby potatoes, I found that each region has its own variation of this classic gravy, like the Kashmiri dum aloo, Bengali Dum aloo, Amritsari dum aloo, Benarsi Dum aloo. One day, I intend to try all of these. The version which I have posted today is my own concoction and this is the way I have been making dum aloo for more than a decade now. I can’t vouch for its authenticity but sure can vouch for its taste. It tastes delicious. So do try and let me know how you liked it!



What you’ll need
  1. Baby potatoes – 25
  2. Yoghurt/curd – ¼ cup
  3. Turmeric Powder – ¼ tsp
  4. Coriander Powder – 1 tsp
  5. Kashmiri Chilly Powder – 1 tsp
  6. Garam Masala Powder – ½ tsp
  7. Cumin Seeds – ½  tsp
  8. Salt to taste
  9. Oil – 2 to 3 tbsp
  10. Fresh Coriander Leaves – for garnishing
  11. Onion – 3 Medium
  12. Tomato – 3 Medium
  13. Garlic – 2 cloves
  14. Ginger – 1 inch piece
  15. Cashew nuts – 5 to 6

Method
  1. Pressure cook the baby potatoes. Peel and prick them with a fork. Take care not to break the potatoes.
  2. Grind the onions, ginger and garlic and cashew nuts to a smooth paste.
  3. Blanch tomatoes, remove skin and grind. Keep aside.
  4. Heat a non stick kadai with a tbsp of oil, and roast the potatoes till they are lightly browned about 6 to 7 minutes. Keep turning them so that they are evenly browned.
  5. In the meanwhile, heat another Kadai with the remaining oil. Add cumin seeds. Once they change color. Add the ground onion, ginger and garlic paste. Sauté for 5 to 6 minutes on medium flame or till the raw smell has disappeared. Take care not to burn the paste and to fry well. Keep stirring regularly for even cooking.
  6. Now add the tomato paste and fry for another 4 to 5 minutes or till all the moisture is absorbed.
  7. Now add the spice powders, turmeric powder, coriander powder, red chilly powder and sauté for a minute.
  8. Whisk the curds well reduce the heat to low and add it to the onion tomato paste. Cook on low flame for 3 to 4 minutes or till everything comes together.
  9. Next add the fried potatoes and mix without everything without breaking the potatoes.
  10. Add water to adjust the consistency of the gravy.
  11. Add the garam masala powder, check for seasonings mix well.
  12. Cover and let it simmer for 5 to 6 minutes on a low flame.




Garnish with coriander leaves and serve hot with rotis.

Note
You can deep fry the potatoes if you wish, but pan frying them tastes equally good.


35 comments:

Aruna Manikandan said...

love it...
looks perfect and delicious :)

Chandrani said...

SPicy and yuumt dum aloo..

Vijayalakshmi Dharmaraj said...

its awesome akka... drool worthy...
Rasgulla
VIRUNTHU UNNA VAANGA

Priti S said...

Yum ..perfect with those roti

Shobha said...

Dum aloo looks very delicious..

Ruchi Indu said...

Looks delicious.. Have bookmarked this page... waiting for baby potatoes to come in the market

prathibha Garre said...

love this one..perfect wid rotis

Vimitha Anand said...

Loved them with chapathis. Nice one dear

Anonymous said...
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Reva said...

Lovely simple and delicious dish..:))
Reva

Priya said...

Naan with dum aloo,i can die for..My all time favourite combo.

Sangeetha Nambi said...

OMG ! Love Potato in any form... Well goes with Roti !!
http://recipe-excavator.blogspot.com

Faseela Noushad said...

mouthwtering preperation

Hema said...

Yeah, even I can't resist these babies, always pick a packet, a different version from mine but looks very delicious..

Mélange said...

WHo can resist them ? Creamy and divine gravy to go with it..Yum!

divya said...

Mouthwatering here..Drooling here, cant resist to this fabulous dish.

kitchen queen said...

delicious and mouth watering dum aloo sabji.

Suja Manoj said...

Irresistible,one of my favorite curry,will try this version

Vidhya said...

Dum aloo is my hubbies specialty, though he hasn't made this in a while.But never knew that each region has a different version.Dum aloo looks finger licking good.

Hima bindu said...

Looks delicious n perfect!

Regards,
Bindu
http://indianrecipegalleri.blogspot.in/

Rashida Shaikh said...

They are making me hungry at this hour...

Priya R said...

:) inviting recipe, i love this subji

Vineetha said...

Love baby potatoes but never tried this one..looks yummy:)

Jeyashrisuresh said...

Super tempting dum aloo, Beautiful presentation

Sangeetha said...

so delicious preparation, loved ur version...great presentation!

Swathi Iyer said...

Dum aloo looks perfect Kaveri I love it.

Maha Gadde said...

healthy and hot aloo dish.great.....
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Maha

Anonymous said...
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Sangeetha Priya said...

Yummy dish, beautiful presentation...
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Julie said...

lovely delicious preparation,perfect with rotis:)
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Anonymous said...
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Nagashree said...

Yumm, great combo with either rotis or a plain jeera rice.

johnman danerson said...

Thumbs up guys your doing a truly terrific job.
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ജെ പി വെട്ടിയാട്ടില്‍ said...

very interesting dish. i am trying this today evening

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