Aloo Dum Recipe:
Spicy Indian gravy simmered with baby potatoes, perfect recipe or all special occasions.
Aloo dum or dum aloo is another Indian classic and despite the same name (or say similar), every region had its own variation to the recipe. There is a Kashmiri stuffed version, the dry spicy Amritsari version, the cashew and no onion Banarasi version, or the Awadhi style of cooking with a Dum, these to only name a few. The favorite with us though is the version that’s cooked across Bihar, Bengal and parts of UP, we add a lot of onions and curd is not a must for we rely on the tomatoes for the tang but again we do not add too many tomatoes like the Punjabi version. So, while I always feel that no words are enough to elucidate a feeling, all I can say is that it was like heaven in every bite. A thick, strongly flavored, spicy gravy and small soft potato, absolute bliss!
Ps- I had prepared it this Tuesday itself, but could not find time to upload it in between all the packing mayhem of my younger bro who left for his higher studies to LA yesterday. So now that I am free, here I am back into the groove but with a heart that’s overborne with sentiments of having sent my only sibling seven seas across, of course I know it’s all for a greater purpose and I am happy for him. But then heart knows no reasons right, and that should also justify my absence for last couple of days for I was busy cherishing our time together.
Ingredients (Serves 4-5):
- 20-25 baby potatoes, approx 1.25 kgs
- 3 large onions, sliced
- 1tbsp garlic paste
- 1 tbsp ginger paste
- 1 and ½ tbsp coriander pwd
- 1 tsp turmeric pwd, plus 2 pinch
- 1 tsp red chilli pwd, plus 2 pinch
- 1 medium tomato (we prefer a reduced quantity, though you may add another if you prefer so)
- 1 tsp cumin pwd
- ½ tsp black pepper pwd
- A pinch of asafoetida
- Enough oil for frying
- 2and 1/2 tbsp mustard oil
- 1 tsp ghee (clarified butter)
- 1 bay leaf
- 2 whole red chillies
- 4 green cardamom
- a 1 and ½ inch cinnamon stick
- 4-5 cloves
- Salt to taste
- Peel and wash the potatoes and keep them soaked in water with salt for about 15 -20 mins. Then drain and dry with a kitchen towel, add a pinch of turmeric, chilli pwd and salt and toss well.
- Heat enough oil to fry (I just shallow fry while originally you must deep fry), add the potatoes and fry on med-high flame until the potatoes are red and crispy on the outside. Strain on a kitchen tissue and prick each potato using a fork and keep aside.
- Now in a wok heat the mustard oil, add broken dried red chilli and fry for a few seconds and then add onions and further fry till the onions turn little golden, approx 4-5 mins.
- Add coriander, turmeric, red chilli, garlic and ginger paste and fry together on medium flame for about 8-10 mins, then add the tomatoes and little salt, fry until little oil appears on the sides. Remove this mixture from the heat and allow cooling and then market into a paste in an electric mixer.
- Rinse the same wok with a little water and retain the liquid for gravy. Heat the wok back and add the remaining oil along with ghee, tip in the cardamom, cloves, bay leaf, asafoetida and cinnamon stick and fry for just 10 secs till fragrant.
- Add the above spice paste and fry together on medium flame until oil finally oozes out from the spices (if using curd then beat it well and add at this point). Then add enough water to make medium thick gravy, dress up with salt to taste.
- Then add the potatoes and simmer until the potato softens and gravy thickens. Garnish with fine sliced green chillies and coriander, serve with rice or your favourite Indian bread.
Dos and Don’ts:
- Do check if your potatoes are already almost cooked while frying, you must first reduce the gravy and then add the potatoes later
- Adjust the quantity of chillies to suit your preference.
- Do make sure you fry the spices well, till oil separates for the real taste.
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