Thursday, June 9, 2011

Kashmiri Dum Aloo

Dum aloo is a famous Indian dish available in almost every Indian restaurant. The baby potatoes soaking in that sauce looks so beautiful and I absolutely enjoy preparing this cute curry:) The regular dum aloo has a spicy finish while the Kashmiri version should be on the sweeter side (as per my knowledge).  Originally, they deep fry the potatoes and slow cook them in the gravy overnight. But I did a less calories version on my own to get closer to that restaurant taste. Try this and enjoy:)

Aloo - potato.
Dum / dham / tham - Anything (biryani, vegetables, non veg) closed tightly and cooked in its own vapor in low heat for hours to get a much flavorful and juicy food.


Dum aloo served.

Baby potatoes getting par boiled.

Ingredients:
Baby potato - 15 (1 lb)
bay leaf - 2
oil / butter - 2 tbsp
Tomato puree - 1/2 cup
ginger powder - 1/2 tsp
garlic - 3 cloves
Turmeric - 1/4 tsp
Plain Indian yogurt (thick) - 1/2 cup
dry methi leaves - 1 tbsp

To dry roast:
Cardamom - 3
cloves- 4
cinnamon - 1 inch
nutmeg - a tiny shaving
shahi jeera - 1/4 tsp
cumin - 1/2 tsp
fennel - 1 tbsp
dry red chilly - 6
coriander seed - 2 tbsp

For gravy:
cashew(soaked) - 10
almond(soaked) - 5
raisin - 10
dates - 2
mint leaf - 1 sprig
cilantro - 2 sprig
milk - 1 cup

Method:
Soak the nuts, dry fruits in warm milk for 4 hours or overnight (in water).

Choose very small potatoes or buy a baby potato pack.Wash the potatoes.
Put them in boiling water and cook for just 5 minutes (1/2 boil).
Put in cold water and gently peel the skin using a knife.
Then make a few holes all over the potatoes using a fork.

Dry roast the items given. Grind them together with those mentioned above.

Heat 2 tbsp butter / oil in a wok and shallow fry the potatoes till they get a mild red color outside. Keep aside.

In the remaining oil (we won't get much left out, but it will be enough) add the bay leaves, crushed garlic and fry for a few seconds. Then add the tomato puree and fry for a minute. Immediately add the ground masala and bring to a boil. Then add the turmeric, beaten yogurt, salt and mix well.  Put the baby potatoes and reduce the flame. If needed add some milk. Slow cook it for 30 minutes and switch off.
Sprinkle some crushed methi leaves.

Dum aloo is ready!

Serving suggestion:
Serve as side dish with paratha, chapathi, jeera pulav or plain rice.

13 comments:

Vardhini said...

So yummy and tasty .. love baby potatoes .. next time this dish is on the menu when I have baby potatoes.

Vardhini
Event: Dish it Out - Spinach and Garlic
Event: Healthy Lunchbox Ideas - Broccoli

Hamaree Rasoi said...

OMG! What a lavish and delicious looking dum aloo. Mouthwatering dish.

Deepa
Hamaree Rasoi

Hari Chandana said...

Perfect and tempting recipe.. looks amazing :)
Indian Cuisine

Sunanda said...

YWow! so colorful and yummy, feel like having rite now!
Sunanda's Kitchen

Priya said...

Marvellous and irresistible dum aloo...would love to have with some rotis..

Chitra said...

Bookmarked the recipe. never tried this. baby potato will be my next purchase :)

Suja said...

Delicious and perfect with rotis,looks creamy and rich..

Suman Singh said...

Anyhting with potatoes sounds super-duper delicious to me and this is one of my favorite..yours look perefct and so tempting!

Suparna said...

hey v,
lovely creamy sauce for the potatoes :P nice

Swathi said...

Kashmiri dum aloo looks delicious, love them,

aipi said...

Wow,if only I could get a taste of that ~ this is what I would really call mouthwatering!
US Masala

Aarthi said...

Hai Dear

I have a award for you..please collect it dear.. http://yummytummy-aarthi.blogspot.com/2011/06/tomato-thokku-and-award.html

Ambreen said...

Mmmm ...This looks & sounds great! Very delicious & rich, tempting picture!