Breads of any kind — Poori, Parantha, Kachori, Luchi, Naan, Roti — and even Pulao, taste the best with Dum Aloo. Many may feel cooking Dum Aloo is a Herculean task. But trust me, it is the easiest recipe one can think of. Try out this simple recipe and let me know what you think of it! Here’s the recipe:
500 grams baby potatoes (if you can’t find baby potatoes, take small ones, peel them and cut into halves)
1 inch piece ginger
4 garlic cloves
1 green chilly
1 bay leaf
1 teaspoon cumin seeds
1/2 teaspoon asafoetida
2 whole black cardamoms
2 teaspoons turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chilly powder
1 teaspoon freshly ground black pepper
1 teaspoon garam masala powder
1 teaspoon Kasoori Methi powder
2 tablespoons cream
Salt (to taste)
50 ml refined oil
Chopped coriander leaves (for garnish)
Peel and par-boil the baby potatoes for 10 minutes. When cool, pierce gently with a fork and deep fry in oil till golden. Keep aside.
Grind the onions into a fine paste along with ginger and garlic cloves. Separately, blend the tomatoes with the green chilly and keep aside.
Heat oil in a pan. Add cumin seeds and fry for a minute. Add asafoetida, bay leaf, whole black cardamoms and fry for another minute. Add the onion-ginger-garlic paste and fry till it turns light brown. Add the tomato-green chilly paste. Fry till the oil separates. Add turmeric powder, cumin powder, coriander powder, black pepper powder, garam masala powder, kasoori methi powder and mix well. Add red chilly powder and salt. Add a cup of water, mix well and bring to a boil. Discard the bay leaf and black cardamoms.
Add the deep fried baby potatoes and mix till they get coated with the masala. Add a little more water, cover with a lid and let simmer for 5 minutes. Just before removing from heat, stir in the cream and mix well. Garnish with chopped coriander leaves and serve hot.
Eat, drink and be merry! 🙂