Restaurant Style Dum Aloo Recipe for your home cooking. Dum Aloo Recipe is an Indian dish made out of Baby Potatoes. It is a gravy-based dish that is thick. It is fairly easy to prepare but is a time-consuming process. There are a lot of spices that are required in the Preparation.
What do you need for Dum Aloo Recipe
- 12-15 small potatoes washed and peeled
- 6 medium-size tomatoes roughly chopped
- 2 tbsp oil +1-2 tbsp oil
- 1/4 tsp turmeric powder
- 2 cinnamon sticks (dalchini)
- 2 green cardamoms (elaichi)
- Salt to taste
- 1/2 tsp sugar
- 2 tbsp fresh cream
- 2 tbsp finely chopped coriander
- 1/4 tsp garam masala powder
- 4 medium size onions roughly chopped
- 4 green chilies roughly chopped
- 1/4 cup broken cashew nuts
- 2 tsp fennel seeds (saunf)
- 10 garlic cloves
- 1/2 tsp turmeric powder
- 6 dry whole Kashmiri red chilies
- 1 tsp cumin seeds
- Handful of coriander
- How to prepare the tasty Dum Aloo
To cook the potatoes prick 12-15 washed and peeled potatoes. Heat 1-2 tbsp oil. Add the potatoes. Add some salt and 1/4 tsp turmeric powder. Cover and cook till the potatoes become soft. Do not over-cook them. Check them by inserting a toothpick. Keep them aside To make the tomato puree, boil 2-3 cups water in a saucepan. Add 6 tomatoes roughly chopped Let them boil for 10-12 minutes.
Also Read: Make your Sunday special prepare Mutton Do Pyaza
Dum Aloo is a very famous dish served in almost all restaurants in India
After 10-12 minutes… take out the tomato pieces and let them cool. Do not discard the water. We will use it in the gravy. Once the tomato pieces cool, put them in the grinder. Puree them and keep it aside. To make the onion paste in a grinder put 4 medium size onions roughly chopped. 4 green chillies roughly chopped. 10 garlic cloves. 1/4 cup broken cashew nuts. 2 tsp fennel seeds (saunf). 1/2 tsp turmeric powder. 6 dry whole Kashmiri red chillies and 1 tsp cumin seeds. Make a smooth paste. Keep aside.
Heat 2 tbsp oil. Add 2 one inch cinnamon sticks, 4 cloves and 2 green cardamoms. Once they are aromatic, add the onion paste. Cook for 4-5 minutes. The oil will ooze out. Add the tomato puree. Cook for 10-12 minutes till the oil oozes. Add little water that you had kept aside. Put salt to taste and 1/2 tsp sugar. Add the potatoes. Put 2 tbsp chopped coriander. Add a dash of garam masala. Add some water. Seal it and let in simmer for 10 minutes. After 10 minutes, garnish with coriander and serve
