Dum aloo is originally from the Kashmir Valley and is a favourite dish of the Kashmiri Pandits. It is so delicious and versatile that it has been adopted as a pan-Indian dish and can be found in most wedding menus across India. The gravy-based dish is a visual treat, with the small potatoes swimming appetisingly in a bowl of mildly spiced, creamy gravy.
Though dum aloo masala has many ingredients, it can be prepared and stored for easy use, which makes this dish a simple affair that belies the result. My recipe for Dum Aloo is a satvik one.
Ingredients: (for 3 to 4 servings):
Small potatoes -12 to14
Tomatoes – 2 large
Ginger – ¼” piece
Green chillies (slit ) – 2
Jeera – ¼ tsp
Hing – 1 pinch
Thick curd – ½ cup
Water – 1 cup
Oil for deep frying
Salt to taste
Chopped coriander leaves for garnishing
- Rinse potatoes, wipe and peel them. If you are using the larger potatoes, cut into halves or quarters. Prick them all over with a fork. This step ensures that the potatoes absorb the gravy well.
- Deep fry potatoes in medium hot oil till they are golden brown and are cooked completely.
- Grind tomatoes and ginger, slit green chillies. Whisk the curd.
- Heat 2-3 tsp oil in a kadhai. Add jeera and when it sputters, add hing and green chillies. Add the tomato puree and dum aloo masala powder and fry on low heat till oil separates.
- Now add the beaten curd and keep stirring till it starts to boil.
- Add potatoes and salt and water. When it starts to boil, reduce the heat and simmer for 5-7 minutes.
- Garnish with chopped green coriander and serve hot with steamed rice, rotis, naan or parathas.