Ingredients
Equipment
Method
- 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
Video
Notes
The baby potatoes has to be pressure cooked only for one whistle otherwise it will get mushy
Frying the boiled potatoes gives a nice taste to the potatoes
Gravy consistency can be as per your choice