Introduction: Dum Aloo Recipe
A potato based Indian Vegetarian side that can be paired with rice or roti of any type!
Step 1: Ingredients
1. 3 medium sized potatoes (any type of potato works with this recipe)
2. 1 can diced tomato
3. 1 medium sized onion
4. 8-10 cashews
5. 1/2 teaspoon turmeric powder
6. 1 teaspoon garlic paste
7. 1/2 teaspoon ginger paste
8. 1/2 tablespoon red chilli powder (can be reduced if a mild masala is preferred)
9. 1/2 tablespoon Garam masala
10. x 2 Bay leaves
11. x 3 Cardamom
12. 1 cup yogurt
13. Oil for shallow frying (~ 1 cup)
14. Salt to taste
15. 1/4 teaspoon kasuri methi leaves
Step 2: Boiling the Potatoes
1. Wash and peel the potatoes
2. Chop the peeled potatoes into medium sized pieces
3. Boil water in a saucepan and bring to a boil
4. Add the chopped potatoes to the boiling water
5. Remove the potatoes from the heat once the potatoes are cooked 3/4 way
6. Drain the potatoes and pat them dry in a paper towel and keep aside
Step 3: Onion, Tomato & Cashew Preparing
1. Chop the onions coarsely
2 Pour the can of tomatoes into a blender
3. Add the cashews and chopped onions to the blender along with the tomatoes
4. Blend together to obtain a smooth paste (No need to add any water)
- The cashews can be soaked in warm water for 10 mins (optional) before blending
Step 4: Frying the Potatoes
1. Take a saucepan and add oil to it for shallow frying the potatoes
2. Fry half the batch of potatoes the first go, until golden brown
3. Transfer the fried potatoes to a paper towel, to drain excess oil
4. Fry the second batch of potatoes and repeat the same process
Step 5: Preparing the Masala
1. Add oil to a pan and fry the cardamom and bay leaves
2. Add the ginger and garlic paste and fry until raw smell goes away
3. Add the tomato-onion and cashew paste to the pan and cook for 5 mins
4. Add the red chilli powder, garam masala and turmeric powder
5. Fry until the raw smell goes away and the paste starts to thicken a little
6. Add in the salt followed by the yogurt to the pan and mix well
Step 6: Adding the Potatoes and Finishing
1. Add in the fried potatoes to the masala and cook for approximately 5 mins until all potatoes are well coated and combined with the masala
2. Water can be added at this point for a loose gravy
3. Finish the Dum aloo with kasuri methi leaves
4. Serve with rice or rotis and enjoy hot!
Participated in the
Makerspace Contest 2017