What makes this dish special
Aloo Dum is a universally loved dish made with potatoes. It is a traditional Indian dish that is quick and easy to make. It can be eaten with steamed rice, paratha, poori, roti, or even bread. It is a versatile dish that can be enjoyed for any meal. The dish is made with baby potatoes, but normal-sized potatoes can be used if baby potatoes are not available. The potatoes are boiled and peeled, then marinated with turmeric, salt, and oil. The potatoes are then shallow fried until golden brown. The dish is finished with a tomato-based sauce and garnished with chopped coriander.
Recipe
Ingredients: * Potatoes (250g) * Dry red chillies (1-2) * Bay leaves (1) * Cloves (1-2) * Green cardamom (1) * Cinnamon (½ inch stick) * Pepper corn (2-3) * Ginger paste (½ tsp) * Garlic paste (1 tsp) * Green chilli paste (½ tsp) * Paste of 1 medium onion and 1 medium tomato * Thick curd (1 Tbsp) * Tomato puree (2 Tbsp) * Kashmiri red chilli powder (1 tsp) * Coriander powder (1½ tsp) * Cumin powder (½ tsp) * Garam masala powder (¼ tsp) * Turmeric (¼ tsp) * Salt (to taste) * Kasoori methi (¼ tsp) * Chopped coriander (for garnishing) * Oil (for cooking)
Instructions:
- Prick the potatoes and marinate with Haldi, salt and a tsp of oil.
- Shallow fry in a pan, till golden brown.
- Mix the dry spices with curd and keep aside.
- Take 3 Tbsp oil in a pan.
- Add the whole spices.
- Saute till aromatic.
- Add the ginger - garlic - green chili paste.
- Saute for a minute.
- Add the onion-tomato paste.
- Fry till golden brown.
- Add the curd with all spices.
- Cook till oil leaves the sides.
- Add the tomato puree and cook for a minute.
- Now add the fried potatoes, mix well and add 1½ - 2 cups of water.
- Once it comes to a boil, turn flame to low, put lid on and let it simmer for 10 to 15 minutes.
- Add the kasoori methi.
- Adjust consistency, serve hot garnished with chopped coriander.
Cooking tip: If using any other chili powder, use less, since kashmiri red chilli powder is less spicy.
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