Learn how to cook Dum Aloo Recipe, a delicious dish made with spicy and tangy baby potatoes cooked in fresh ingredients over low heat. As a non-vegetarian food lover, I rarely visit vegetarian restaurants. Still, during a family trip to Hyderabad on a Saturday, when we all avoid non-veg food, we decided to try a Pure Veg restaurant. Initially, I was hesitant, but my brother-in-law assured me that the food there was awesome, having visited once before. And he was right! The Dum Aloo was delicious and definitely worth trying.
Table of Contents
I visited a restaurant with low expectations and ordered Dum Aloo, Dal Makhani & Roti for the main course. To my surprise, I became a huge fan of the “Dum Aloo Recipe” after taking a bite. In the past, I had tried “Dum Aloo” at a restaurant in Mumbai, but it had an unpleasant sweet taste and was poorly garnished. This Punjabi recipe, on the other hand, is rich, spicy, and tangy, made with baby potatoes cooked in low flame with different Indian spices, curd, onion base, and ground spices.
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How to make Dum Aloo Recipe at home?
Dum Aloo Recipe
Equipment
- Pressure Cooker
- Deep Bottom Kadhai
- Mixer Grinder
- Frying Pan
Ingredients
- 300 grams Baby Potatoes (deskinned) Pressure Cooked for 1 whistle
- 1 Onions Finely Chopped
- 2-3 Cloves Garlic
- 1 piece Ginger
- 1/2 Cup Curd
- Salt as per taste
- 4-5 tbsp Mustard Oil
- 1 tbsp Coriander Seeds
- 6-7 Nos Dried Red Chilies Kashmiri
- Whole Spices – Black peppercorns, cloves, cinnamon, cardomom
- 1/2 tsp Fennel Seeds
- 1 tsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Cumin Seeds
- Chopped Coriander Leaves
- a pinch of asofoetida
- 1/2 tsp Dry Mango Powder/Chat Masala
Instructions
- Ingredients
- Prick the boiled potatoes using a fork from all sides , the baby potatoes have to be pressure cooked for 1 whistle, do not over cook
- Dry roast all the whole spice and dry ingredient together until aromatic
- Transfer it to a mixer jar and grind it to a coarse powder
- Add 4 tbsp Mustard Oil in a pan and once the oil is hot, fry the boiled potatoes on low -medium flame until golden brown
- Once the potatoes golden brown remove off the heat.
- Remove all the extra oil and fry the roughly chopped onionsThen add chopped ginger & garlic fry them together
- Then add dried red chillies and roast them well
- Now grind this to a fine paste
- Heat a Kadhai and add the same mustard oil which we used for frying potatoes and add cumin seeds, a pinch of asafetida, Keep it on a very low flame
- Then add red chilly powder, cumin powder & turmeric powder, keeping the flame to the lowest
- Now add the onion paste to the masala and mix it well keeping it on low flame.
- Add little water to get a sauce consistency and let it boil
- Add salt and mix it together
- In curd add roasted powder and dry mango powder and mix it together then add it to the gravy
- As soon as we add curd ,mix it continuously until the first boil to avoid curdling
- Then add half cup water and mix it together and then add chopped coriander leaves
- Now add the fried potatoes and mix it well and let it boil
- Cover it with a lid and cook for 10 mins on the lowest flame, add some water if required as per consistency
- Check after 10 mins, the Dum Aloo looks ready to serveGarnish with some chopped coriander leaves and serve hot with rotis/chapati
1 Comment
Tasty 😋