Dum Aloo is a traditional Kashmiri dish, made with baby potatoes. Potatoes are first deep fried and slow cooked in a aromatic gravy and can be served with Rice or Rotis.
If you start looking for a recipe in the internet there are numerous way to do, with every cook adding his/her own style to it. So here is my version inspired by many diverse variants of Dum Aloo.
To start with I did not find good baby potatoes and had to settle with the normal ones. Also the use of cream, traditional recipe does not call for it but I made a creamy version of it.So go in and try this recipe, I can guarantee you a tasty dish if not a traditional Dum Aloo.
Steps
Par boil diced potatoes keep it
aside. Soak red chillies and Cashew nuts in warm
water for 30 minutes . In a pan dry roast cumin, cardamom,
cinnamon, funnel seeds, coriander, Black pepper
corn and cloves.
Add soaked chillies and cashew nuts and grind to a fine paste.
In a pan heat 3 tbsp ghee, shallow fry the
par boiled potatoes .Add the ground paste. Add 1/2 cup water .
Adjust water as per desired thickness.Cook for 10 minutes in low flame. Bring it to a
boil
Turn of the flame. Add fresh cream, kasoori methi and mix
well. Serve it with Chapathi or Rice.
Ingredients
- Baby Potatoes – 15-20
- Cardamom – 2-3
-
Cinnamon – 1/2 “
-
Fennel seeds – 1 tsp
-
Cashew nuts – 10-1
-
Turmeric – 1 tsp
-
Red Chillies – 4-5
-
Coriander Seeds– 2 tbsp
-
Cumin Seeds – 1 tsp
-
Black pepper corns – 1 tsp
-
Cloves – 2-3
-
Ghee 2-3 tbsp
-
Fresh Cream (Optional)
-
Kasoori Methi
-
Salt
Method
- Wash the baby potatoes. If you are taking normal potatoes then Dice the potatoes and wash it thoroughly.
-
Par boil diced potatoes keep it aside.
-
Soak red chillies and Cashew nuts in warm water for 30 minutes
-
In a pan dry roast cumin, cardamom, cinnamon, funnel seeds, coriander, Black pepper corn and cloves.
-
Add soaked chillies and grind to a fine paste.
-
In a pan heat 3 tbsp ghee, shallow fry the par boiled potatoes .
-
Add the ground paste. Add 1/2 cup water . Adjust water as per desired thickness.
-
Cook for 10 minutes in low flame. Bring it to a boil
-
Turn of the flame.
-
Add fresh cream, kasoori methi and mix well.
- Serve it with Chapathi or Ghee rice.