As soon as I purchased baby potatoes this week. I thought of making this dum aloo recipe. I cooked it for dinner to have it as a side dish for wheat Parotta. It also tastes well with Plain rice, pulao, paratha and Roti. The gravy tastes so amazing along with the fried potatoes. Dum aloo is cooked in different ways and this is one of the simplest ways to make it.
Also, try other Potato recipes.
Let’s see how to make this recipe.
Preparation Time: 30 mins
Cooking Time: 30 mins
For Boiling Potatoes
Baby potatoes – 350g
Salt – 1/2 tsp
For Frying Potatoes
Oil for frying
Garlic – 6 pods
Ginger – a small piece
Kashmiri red chillies – 5
Tomato – 1 (medium size,chopped)
oil – 3 tbsp
Bay leaves – 2
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam masala – 1 tsp
Curd – 1/4 cup
Salt to taste
Kasuri methi – 1 tsp
Coriander leaves – a few
1.Wash the potatoes well to remove dirt. Pressure cook them along with little salt for 1 whistle. Then switch off the flame. When the pressure is released completely open the lid. Peel the skin of the potatoes. Prick the potatoes with a fork or toothpick.
2. Heat oil for frying in a pan. Then fry the potatoes to golden. When done remove them from oil and transfer them to a plate or bowl. Again prick the fried potatoes with fork or toothpick.
3. Grind ginger, garlic, Kashmiri Red chilli and tomato into a smooth paste.
4. Heat oil in a pan. Add bay leaves. Then add the ground masala. Saute them in oil until the raw smell goes and the oil begins to separate. Place the flame in low and add Turmeric powder, red chilli powder, Cumin powder, garam masala powder and salt. Mix well. Then add beaten Curd into it. Mix well. Cook for 5 minutes. So that the oil begins to appear at edges.
5. Add fried potatoes into it. Mix well. Add 1/2 cup of water. Cover and cook for 5 minutes. Finally, add crushed Kasuri methi and coriander leaves.
Serve hot with plain rice, pulao or Roti.
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