Dum Aloo

Name: Dum Aloo
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 15-16 baby potatoes (can replace with 4-5 normal Potatoes cut in small cubes); 2 medium sized onions; 1 tbsp ginger paste; 1 tbsp garlic paste; to taste Salt; 2 green chilies; 1 medium sized tomato; 1/2 inch cinnamon stick; 1 star anise; 3 green cardamoms; 3 cloves; 1 tej patta (bay leaf); 1/2 tsp jeera powder; 1 tsp coriander powder; 1 tsp garam masala; 1/2 tsp turmeric powder; 1/4 tsp hing (asafetida); 1 tsp kasuri methi; 1 tsp red chilli powder; For frying Oil + more oil for making curry

GBN Recipes @cook_13363063

Mumbai

Visit http://www.gbnrecipes.com for more recipes
#gbnrecipes

GBN Recipes @cook_13363063

Mumbai

Visit http://www.gbnrecipes.com for more recipes
#gbnrecipes

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Ingredients

45 minutes

4 servings

15-16baby potatoes (can replace with 4-5 normal Potatoes cut in small cubes)
2medium sized onions
1 tbspginger paste
1 tbspgarlic paste
to tasteSalt
2green chilies
1medium sized tomato
1/2 inchcinnamon stick
1star anise
3green cardamoms
3cloves
1tej patta (bay leaf)
1/2 tspjeera powder
1 tspcoriander powder
1 tspgaram masala
1/2 tspturmeric powder
1/4 tsphing (asafetida)
1 tspkasuri methi
1 tspred chilli powder
For fryingOil + more oil for making curry

Saved

Steps

45 minutes

1

Take 15-16 baby potatoes or 4-5 normal sized potatoes and boil them for 2 whistles in a pressure cooker.
2

Make sure do not boil it till they are very soft as in next steps we will deep dry them & cook them in curry.
Once the potatoes are boiled, peel off the skin.
3

If using normal sized potatoes (just like I did), cut them in four parts and keep them aside.
4

Heat oil in a fry pan on a medium heat and then start deep frying the potatoes till they get golden brown.
Do not over crowd the pan & fry them in batches. Keep the fried potatoes aside and let them cool off.
5

Alternatively, use can pan fry them with less oil. Prick the potatoes with tooth pick and shallow fry them in oil. You can add some chilli powder, chaat masala, salt in the oil to impart more flavor to potato.
6

To start making curry, in a pan add 4-5 tbsp. of oil and heat it on medium flame.
7

Add 1/2 inch cinnamon stick, 1 star anise, 3 green cardamoms, 1 bay leaf, 1/2 tsp. jeera seeds & 3 cloves and fry them for 30-40 seconds.
8

To it, add finely diced 2 medium sized onions and fry them till they get browned.
9

Once they are browned, add 1 tbsp. ginger & 1 tbsp. garlic paste.Fry them for 2-3 minutes till the raw aroma of ginger garlic goes off.
10

Now add 1 medium sized diced tomato and 2 green chilies to the mixture. Let it cook for 5-7 minutes till the tomatoes become soft and mushy. Turn off the gas and let the mixture cool down.
11

Once the mixture is cooled down, add the mixture in the blender and turn it into a smooth paste.
12

Transfer this paste again to the same pan & add also the spices (1 tsp. coriander powder, 1 tsp. garam masala, 1 tsp. red chilli powder, salt to taste, 1/2 tsp. turmeric powder and pinch of hing)
13

Cook the mixture till the gravy turns to boil on lower flame.
14

Add the fried potatoes at this stage.
15

Adjust the thickness of gravy by adding water (I added 1 cup of water)
16

Let it come to boil and add 1 tsp. crushed kasuri methi and mix well.
17

Taste the curry and adjust the spices and thickness as per your preference.
18

Serve hot with naan or roti or rice.