Dum Aloo or Alu Dum belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried then cooked slowly at low flame in a yogurt gravy with spices. It is a popular, rich and an aromatic dish which is served in almost all the popular restaurants which serves North Indian cuisine:)
It had been in my mind to try this recipe for a long time. Finally made it today. Friends, I can assure you that it certainly is a lip smacking delicacy. My family loved it and I hope you would like it too:)
Ingredients
Small potatoes- 250 gms
Yogurt- 3 cups ( should not be sour)
Oil- 1 tbsp + for deep frying
Ghee- 1 tbsp
Kashmiri red chilli powder- 2 tsps
Red chilli powder- 1/2 tsp
Jeera powder- 1 tsp
Coriander powder- 2 tsps
Saunf powder( fennel powder)- 1 tsp
Dry ginger powder- 1 tsp
Garam masala- 1/2 tsp
Turmeric powder- 1/2 tsp
Cashew nuts- 1/4 cup
Cardamom powder- 1/2 tsp
Sugar – 1/2 tsp
Salt to taste.
Bay leaves – 2
Hing- 1/4 th tsp
Chopped coriander leaves- 1 tbsp
Method
Wash and peel the potatoes. Prick them with a fork all over and soak in salt water for some time.
Heat oil in a pan. Drain the potatoes and dry them in a towel well.
Deep fry the potatoes on a medium flame till it turns golden. Remove, drain them on a kitchen tissue to remove excess oil and keep it aside.
Powder the cashew nuts. Beat the yogurt well. There should be no lumps.
Add all the masala powders, cashew nut powder, salt and sugar to the yogurt and mix well.
Heat oil and ghee in a pan. Add the bay leaf and hing. Add 1/2 cup of water and the yogurt mixture and mix well. Let it boil.
When it starts boiling, add the potatoes. Mix well and let it simmer till the oil starts floating on top.
Garnish with chopped coriander leaves and serve hot with rotis:)
Same pinch Anu. I made Dum Aloo for dinner, Yours looks yummy
Thank you Jayanthi:)