Dum Aloo

How to make Dum Aloo | Super quick and easy recipe of Dum Aloo Kurma | Dum Aloo Easy Recipe | Slow cooked baby potatoes in rich and creamy yogurt - onion - tomato based gravy

Hello Friends,

I'm back with one more variation of a super quick delectable recipe of dum aloo to tickle your taste buds. Sharing one more recipe of Dum Aloo with step by step pictures..

Dum Aloo is a very popular north Indian baby potatoes recipe. Dum cooking aka dum pukht means slow cooking in sealed utensils.. Dum pukht is derived from Persian word which means air cooked in a specially designed cookware which is called as Handi.

Dum Aloo recipe is made with baby potatoes which are slow cooked in a rich, creamy yogurt, onion, tomato based gravy and flavored with Indian spices.

As you all know i always love to follow recipes in my own style.. The purpose is to make it super quick, easy and also remove the burden that I'm going to follow lengthy, difficult preparation... In fact, I have also developed cheat version of this recipe... Will going to share that recipe very soon.. And then based on cheat version I had designed this recipe and prepared it 2-3 times as it was so much loved that my family requested me to prepare again.. No more suspense.... 

☑Let's get started with recipe details 

▫Preparation time 5-10 minutes 

▫Cooking time 20-25 minutes 

▫Type main course 

▫Cuisine Indian 

▫Servings 4-5

☑Ingredients required 

▫350 - 400 grams baby potatoes 

▫1 onion

▫½ tsp asafoetida powder

▫2 tsp red chilly powder

▫2 tsp coriander powder 

▫1 tsp turmeric powder 

▫2-3 tsp sugar

▫1tsp Kasuri Methi - dried fenugreek leaves

▫1 tbsp cooking oil or butter

▫Salt to taste

☑Ingredients required for making a thick paste

▫1 tomato 

▫1 cup thick curd

▫2-3 tbsp fresh cream 

▫1-2 green chillies or as per preference

▫2 cloves

▫¼ Black Cardamom 

▫1 green Cardamom 

▫1 tsp cumin seeds

▫1 tsp coriander seeds

▫½ tsp fennel seeds

▫1 red Chilly or as per preference

▫⅓ tsp black pepper

▫1 small stick cinnamon 

▫⅓tsp Shahi Jeera - black cumin

▫¼ star anise

▫1 tej pata - Indian bay leaf

☑Method 
✔Step 1 Mise en place

◾Baby potatoes - washed - pressure cook for 1-2 whistles - make sure not to overcook - gently peel and prick it. - Keep it aside until called for.

◾Onions - peeled - cut into slices -make sure slices are of same thickness - heat oil in a deep fry pan - fry until crispy and dark brown in color.

◾Tomatoes - washed roughly chopped 

◾Make a fine paste - In a grinder jar, add fried onions - and add all the ingredients mentioned below to make a paste - grind and make a thick fine paste... Keep it aside until called for...

✔Step 2 Cooking time

◾Heat 2tbsp oil or butter in a deep fry pan. Add potatoes and stir fry them on medium heat for 3-5 until light golden brown. 

◾Add asafoetida powder, red chilly powder, coriander powder, turmeric powder, sugar and salt to taste. 

◾Mix it well.. 

◾Saute it for about a minute or two.. 

◾Add thick, fine paste and 1 cup water. 

◾Reduce the heat, cover with tight fitted lid and cook it on slow flame for about 10-15 minutes or until oil separates. 

◾Add the crushed Kasuri methi leaves.

◾And cook again for a min or two.. 

◾Serve hot, garnished with the coriander leaves. 

ALSO REFER ANOTHER VARIATION OF DUM ALOO RECIPE