Dum Aloo recipe

 Dum Aloo is a north Indian cooking style. baby potato stuffed in spicy creamy curry.

one must try eating if not, it is delicious and creamy in flavor, a mixture of spice and creaminess makes curry balanced and tastier to eat.  

Servings : 3

Cooking Time: 30-40 min

Author: Puja Raghuvir Naik  

Spices for gravy

• 1 tablespoon coriander seeds
• 1/2 tsp cumin seeds 
• 1/2 tsp fennel seeds
• 4 green cardamom
• 2 cloves
• 1-inch cinnamon stick

Ingredients

• 10 baby potatoes 
• 1 cup tomato into the cut pieces
• 4 tablespoons 
• 2 teaspoons oil 
• 1 large red onion chopped
• 1/2 tsp ginger garlic paste
• 1 green chili
• 8 to 10 cashews 
• 1 teaspoon cumin seeds
• 1/2 teaspoon hing
• 1 bay leaf
• 1.5 teaspoon Kashmiri red chili powder 
• 1/4 teaspoon black pepper powder
• 1 cup yogurt 
• 3/4-1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 cup water needed for gravy
• 1-2 tablespoons cream
• 1 teaspoon sugar
• 1/4 teaspoon garam masala
• 1 tablespoon Kasuri methi
• cilantro 

Method

• Boil the potatoes. Place a pot of water on medium-high heat. Once it heats up a bit, add the potatoes to it and let the water come to a boil.

  When the water comes to a full boil, turn off the heat, cover the pan with a plate and let it remain like that for 15 minutes.

  This will cook the potatoes just right and they will not be over-cooked.
• Then drain potatoes using a strainer under cold water. Peel the potatoes, Use a toothpick prick the potatoes all over, do this with all the potatoes, and set them aside.
•  Roast and grind the spices.1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 4 green cardamoms, 2 cloves, and 1-inch cinnamon stick into a small pan on medium heat.

  
  
• Heat 2 teaspoons mustard oil in a pan. Once hot,  add ginger, garlic, and green chili and cook for 1 minute.
• Then add the onions, tomatoes, and cashews and cook for 3 minutes until onions soften.
• Remove pan from heat, transfer onion mixture to a blender and blend to a fine paste. Set it aside.
• Now heat 4 tablespoons of mustard oil in a Kadai/work on medium heat. Add the boiled potatoes and fry them until golden brown from both sides.

  Once golden brown from both sides, remove the fried potatoes on a plate. Once they cool down a little, prick them again with a toothpick.
• To the same oil, now add 1 teaspoon cumin seeds and 1 bay leaf. Saute few seconds and then add 1/2 teaspoon hing.

  Then add 1 teaspoon Kashmiri red chili powder and fry for few seconds so that it gets a nice red color.
• Add the prepared onion-cashew paste and mix well. Cook for 2 minutes.
• Then add the ground spices along with 1/4 teaspoon black pepper and mix well and cook for 1 minute.
• Remove pan from heat and add the whisked yogurt to the pan. Stir the yogurt continuously as you mix it with the curry so that it doesn't separate.
• Put the pan back on medium heat and continue to stir and let the mixture come to a light boil. Cook for 3 to 4 minutes. Then add salt, remaining 1/2 teaspoon Kashmiri red chili powder, and turmeric.

  Cook for 4 minutes until you see oil on top of the masala.
• Then add the fried potatoes to the Kadai.  Mix well and add 1/4 cup water. Cover with a lid tightly and "dum" cook for 5 to 6 minutes on low heat.
• Then add cream, sugar, garam masala, Kasuri methi. add more or less depending on the amount of curry you want. Simmer 3 more minutes and turn off the heat.

  Cover with a lid and let it remain like that for 5 more minutes before serving.
• Garnish with cilantro and serve Punjabi dum aloo with rice or naan.