Dum Aloo is such a celebrative and lavish curry dish enjoyed by curry fans around the world on special occasions like weddings. Also served in fine and top restaurants to lure the spice lovers from all types – vegans, vegetarians and meat eaters. Who can think of revolutionising a humble pud into an extravagant recipe by using exclusive spices and purposeful cooking method?
Dum cooking refers to steam boiling under pressure, but without using a cooker. Closing the lid tightly so that no steam escapes by binding it with plain flour dough. Other examples are Dum Biryanis, dum vegetarian curries (aubergine, potato, cauliflower, etc). Some seafood and even egg recipes are cooked in dum style. The purpose of dum cooking is to intensify the spices into the main ingredient (meat,chicken, seafood, egg or vegetables) while it is pressure boiled by infusing the aromatic oils from those spices.
Dum Aloo Recipe
Here is Your Recipe
10 small potatoes
3 medium sized onions
2-3 tbsp shredded coconut
A small piece of ginger
4-5 green chillies
2-3 cardamom pods
1/2 cup yoghurt or poppy seed paste
1 tsp garam masala powder
1 tbsp poppy seeds
2 1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1 tablespoon chopped coriander leaves
Salt to taste
Oil for deep frying the potatoes
2 tbsp coconut oil or ghee(clarified butter)
Boil the potatoes. Peel them and prick the potatoes with a fork.
Fry the potatoes in hot oil till they turn golden.
Drain and set aside.
Heat oil in a shallow pan and fry the onions to light brown.
Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste.
Add the paste to the onions. Fry till the oil separates.
Add chilli powder,cumin powder and dhania powder and
stir for 5 mins.
Add the yoghurt , salt and the fried potatoes.
Add enough water to cover the potatoes and simmer till
the gravy is thick for about 10 minutes.
Now add the garam masala powder and mix well.
Garnish with the chopped coriander leaves.
Enjoy with chapati/naan.
Half boil potatoes, drain and oven cook in oil until golden brown to save time.