Rajma Dum Biryani is an aromatic and flavourful rice dish made using rajma or Kidney…
Dum Aloo
Dum Aloo is a traditional North-Indian dish made using Baby Potatoes that are slow cooked with aromatic spices in dum or steam. There are many variations to Dum Aloo, and the preparation varies from state to state. To name a few – Kashmiri Dum Aloo, Banarasi Dum Aloo, Alur Dum from West Bengal.
Kashmiri Dum Aloo is particularly famous which is made in a yoghurt based gravy. This Dum Aloo is my version which borrows elements from the many variations – for instance the dry ginger powder and fennel seeds powder from Kashmiri version, a tomato and cashew based gravy that is popular in most North-Indian gravies.
Although Dum Aloo is typically made using baby potatoes, but this recipe can also be made using normal potatoes cut in large chunks. The potatoes are first parboiled, then deep fried and followed by cooking in steam along with the gravy which gives them a melt in mouth texture. Bold whole spices are used to add a depth of flavour, and what makes this dish unique is the use of the dry ginger powder and fennel seeds powder.
One of the important aspect of this dish is the colour. It is generally bright red and not that fiery or spicy, and the reason behind it is the use of Kashmiri Red chill powder which is vibrant yet mild. So make sure to use this version of chilli powder for this dish. I also soak couple of Kashmiri Red chillies in hot water and blend with tomatoes for the puree to give extra bright red colour to this gravy.
It is worth noting that this gravy does not have any cream or milk. The predominant flavour comes from tanginess and sourness of the tomatoes, aroma from the whole spices, and mild heat from the red chillies. Simplicity is the key with respect to this gravy.
This dish being no onion and no garlic version makes it a perfect choice for festivities as well. The recipe steps are fairly simple and does not involve any technical complexity, so it can be easily made by any beginners as well. The only time consuming element in this recipe is the peeling of baby potatoes which I hate! But it feels all worth the effort when you take a bite of this dish 🙂
This is dish can be paired with puri, rice or roti and tastes equally divine with all of them. You can adjust the consistency of the gravy depending on if you are serving with rice or an Indian bread. I personally prefer making Masala Puri with this dish.
Dum Aloo
Dum Aloo is a traditional North-Indian gravy made using baby potatoes that are steam or dum cooked in an aromatic gravy
Ingredients
- 400 grams Baby Potatoes
- 2 Tomatoes
- 2 Kashmiri Dry Red Chillies
- 8-10 nos. Cashewnut
- 1 inch Ginger
- 2-3 tbsp Ghee
- 3 tsp Kashmiri Red Chilli Powder
- 3 tsp Dhaniya or Coriander Powder
- ½ tsp Asafoetida
- 1 tsp Turmeric Powder
- 1 tsp Dry Ginger Powder
- 1 tsp Amchur Powder
- 1 tsp Fennel Seeds Powder
- 1 tsp Roasted Jeera Powder
- 3 tsp Kasuri Methi
- 1 tsp Garam Masala
- 1 inch Cinammon
- 1 Black Cardamom
- 2 Green Cardamom
- 2 Bay Leaves
- 4 Cloves
- 2 tsp Jeera or Cumin Seeds
- Salt to taste
- Oil for deep frying
- Fresh Coriander Leaves to garnish
Instructions
- Wash and peel baby potatoes. Prick the potatoes using fork. This helps better absorption of salt and spices.
- Soak dry red chillies and cashewnuts in hot water.
- Boil the potatoes in salt water for 6 to 7 minutes.
- Drain the potatoes and keep aside. Let it cool.
- Heat oil in a kadai. Deep fry the potatoes until golden brown.
- Fry all the potatoes in batches and keep aside.
- In a heavy bottom pan, add 2-3 tbsp Ghee. Add all the whole spices and jeera.
- In a mixer jar, add tomatoes, ginger, soaked red chillies and cashewnut and grind to a fine paste
- Keeping the flame low, add asafoetida, and turmeric powder, followed by Kashmiri Red chilli powder and Dhaniya powder.
- Next add the ground paste and mix well.
- Add water and cover and cook for 5 to 6 minutes or until the ghee separates.
- Next add jeera powder, amchur powder, fennel seed powder and dry ginger powder. Mix well
- Add the fried potatoes, and 1 cup water and cover and cook for 10 -12 minutes.
- The potatoes should be well cooked and soft. Finally add roasted kasuri methi leaves and Garam Masala.
- Garnish with chopped coriander leaves and serve hot.
Notes
- Pricking the potatoes before boiling in salt water, helps in better absorption of salt and spices.
- Parboil the potatoes only for 6 to 7 minutes.
- Deep frying the potatoes enhances the taste. If you wish, you can also shallow fry.
- Use Kashmiri Red chillies and red chilli powder for vibrant colour and mild spice
- Try not to skip dry ginger powder and fennel seeds powder as it enhances the taste of this gravy
- You can adjust the consistency of the gravy as per your choice. Thinner gravy works good if you wish to serve with rice.
If you liked this recipe or have tried it, please leave your comments and feedback below. Do share this recipe with your friends and family.
