Dum Aloo

Dum Aloo is fried/roasted baby potatoes in a creamy tomato and cashew nuts based gravy consisting of spices!! This is from Kashmiri and Punjabi cuisines and an excellent accompaniment for rotis and rice items.
Prep Time
20 minutes + 30 Minutes Roasting Time
Cooking TIme
15-20 Minutes
4 People
Baby Potatoes
Fennel Seeds
Ginger Garlic Paste
Cashew Nuts
Beaten Curd
Red Chilli Powder
Bay Leaf
1 Big
1 Big
1 Tsp.
1 Tsp.
1 Tbsp.
2 Tbsp.
1 Tsp.
1 inch
2 Tbsp.
1.  Boil and peel the potatoes. Pre heat the oven and coat all the potatoes with a tbsp. oil and roast the potatoes.
2.  Puree the tomato. Cut the onion roughly. Grind the onion along with cashew nuts.
 3.  Heat tbsp. of oil in a pan. Add spices to the oil and sauté for not more than a minute. Now add ginger garlic paste and sauté. Add the ground onion mixture. Fry on low to medium heat for 4-5 minutes.

4.  Now add tomato puree and mix well and let it cook till the oil starts oozing out.
5.  Add red chilli powder and salt and mix well. Add beaten curd and mix again and cook till you start getting good aroma.
6.  Meanwhile check the roasting potatoes. This should take 25-30 minutes to roast.
7.  Add the roasted potatoes and mix slowly so that the masala coats.
 8.  Let this cook till done.
9.  Garnish with coriander leaves and serve.


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